Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling...

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Garlic bioactive components (GBCs) possess health benefits but are unstable.
• Amylose (Am) can form complexes with various compounds.
• Developing stable delivery systems for GBCs is crucial.

Purpose of the Study:

• To prepare and characterize amylose-garlic bioactive component (Am-GBCs) complexes.
• To evaluate the stability and retention of GBCs within the complex.
• To explore the potential applications of these complexes.

Main Methods:

• Complex preparation via milling activation of amylose and garlic paste.
• Characterization using SEM, XRD, FT-IR, DSC, TGA, HPLC, and GC-MS.
• Optimization of milling time, garlic/amylose ratio, and water content.

Main Results:

• Optimal complex formation achieved with 2.5h milling, 1:5 garlic/amylose ratio, and 25% water content.
• The Am-GBCs complex exhibited a V-type structure confirmed by XRD.
• Enhanced thermal stability and superior retention of organosulfur compounds (OSCs) were observed.
• Allicin content reached 0.49mg/g of complex in the optimized formulation.

Conclusions:

• Amylose-garlic bioactive component complexes were successfully synthesized.
• The V-type structure formation indicates successful complexation.
• These complexes offer improved stability and retention of garlic's bioactive compounds.
• Am-GBCs complexes show promise as stable natural flavor and nutraceutical systems.