High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. (3rd September 2018)

• Record Type: Journal Article
• Authors: Park, Ilbum; Kim, Jeong Un; Shahbaz, Hafiz Muhammad; Jung, Dongseok; Jo, Munhui; Lee, Kyung Seo; Lee, Hyunah; Park, Jiyong
• Is Part Of: International journal of food science & technology. Volume 54:Number 2(2019)
• Page Start: 325
• Page End: 334
• Publication Date: 2018-09-03
• Subjects: Antioxidant activity -- garlic powder -- high hydrostatic pressure -- microbiological safety -- pungent odour; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13937
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : Garlic powder was produced using a novel manufacturing process using high hydrostatic pressure, wet grinding, and freeze drying. Total phenolic content and antioxidant activities of the powder were improved, and it has less pungent flavor and improved microbiological safety.