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High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity
Author(s) -
Park Ilbum,
Kim Jeong Un,
Shahbaz Hafiz Muhammad,
Jung Dongseok,
Jo Munhui,
Lee Kyung Seo,
Lee Hyunah,
Park Jiyong
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13937
Subject(s) - food science , flavour , hydrostatic pressure , chemistry , antioxidant , biochemistry , physics , thermodynamics
Summary The traditional method of manufacturing garlic powder (GP) that includes simple grinding of air‐dried garlic slices has problems of microbial safety and a pungent flavour for this product. Microbiologically safe GP with a less pungent flavour and better antioxidant activities was manufactured using high hydrostatic pressure (HHP), wet grinding and freeze‐drying process. The numbers of total aerobic bacteria and yeasts and molds in untreated (without HHP) GP were 3.64 and 2.47 log CFU/g respectively. Garlic powder treated with 600 MPa HHP for 5 min exhibited a total aerobes count of 1.62 CFU/g and a yeasts and molds count of 1.43 log CFU/g. The diallyl disulfide content, which is responsible for the pungent odour of garlic, was also significantly reduced by HHP due to a decrease in the alliinase activity. Hence, a novel process using HHP can help to produce GP with improved microbial safety, flavour and nutrition.