Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Plant-based Medicine

Background:

• Garlic (Allium sativum L.) possesses significant health benefits but is limited by strong flavor and aroma, causing gastrointestinal discomfort.
• Black garlic (BG) is known for enhanced properties, but processing is time-consuming.
• Novel processing methods are needed to improve garlic's health benefits and consumer acceptance.

Purpose of the Study:

• To evaluate puffing as a novel processing method for garlic.
• To compare the physicochemical and functional properties of puffed garlic with raw and black garlic (BG).
• To assess the impact of puffing pressure on garlic's characteristics.

Main Methods:

• Garlic samples were puffed at various pressures after moisture content adjustment.
• Physicochemical changes, including browning, texture, extraction yield, and Maillard reaction products (MRPs), were analyzed.
• Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS) were quantified.
• Anti-inflammatory activity was assessed by measuring IL-6 production suppression.

Main Results:

• Puffing induced significant physicochemical changes, creating a porous, crunchy texture and increasing browning.
• Extraction yield improved with puffing, except at 196 kPa, and MRPs increased, correlating with browning.
• TPC and TFC increased three-fold and eight-fold, respectively; antioxidant activities increased 22-fold (DPPH) and 61-fold (ABTS) compared to raw garlic.
• Puffed garlic demonstrated significant antioxidant and anti-inflammatory (IL-6 suppression) activities, comparable to BG but achieved faster.

Conclusions:

• Puffing is an efficient processing method that enhances garlic's functional properties, including antioxidant and anti-inflammatory activities.
• Puffed garlic offers comparable health benefits to black garlic in a shorter timeframe.
• This method improves garlic's functionality and sensory attributes, making it a promising alternative for consumers.