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‘Laba’ garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity
Author(s) -
Tao Dandan,
Zhou Bing,
Zhang Luyao,
Hu Xiaosong,
Liao Xiaojun,
Zhang Yan
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7463
Subject(s) - alliin , allium sativum , chemistry , food science , carbon dioxide , greening , allicin , botany , organic chemistry , biology , ecology
BACKGROUND ‘Laba’ garlic is usually processed by soaking garlic in vinegar for more than 1 week during winter. It is popular for its unique green colour and tasty flavour. Greening is desirable and required for this product as its characteristic. Dense phase carbon dioxide ( DPCD ) had a significant effect on the greening of intact garlic ( Allium sativum L.) cloves. The relation between green colour generation and alliin consumption, alliinase activity and the cellular structure of garlic, respectively, were investigated in this work. The effects of treatment time, pressure and temperature of DPCD were also analysed and discussed. RESULTS DPCD had a significant effect on the cellular structure of garlic cells. Garlic protoplast underwent greater morphological change after DPCD treatments at higher temperatures while the amount of precipitate increased with greater treatment time and temperature. Common trends on garlic greening and alliin consumption were observed except for DPCD treatment at 10 MPa and 65 °C. The alliinase activity decreased with increasing treatment time, pressure and temperature. It reached the lowest level at 13 MPa and 55 °C. CONCLUSION The formation of the green colour was a comprehensive result of DPCD on changing cellular structure, alliin consumption and alliinase activity. DPCD treatment at 10 MPa and 55 °C was the optimum condition for the greening of ‘Laba’ garlic. This work further facilitated the application of DPCD in the industrial production of ‘Laba’ garlic. © 2015 Society of Chemical Industry