Claim · model-written summary
PVD increased soluble pectin content by 49.5–92.2% versus other drying methods.
- Taxon
- garlic
Allium sativume0 - Treatment
- PVDe0
- Outcome
- soluble pectin contentse0
- Direction
- highere0
- Value
- 49.5–92.2%e0
- Comparator
- samples dried by other techniquese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques”
Title
Zhi-An Zheng; Shan-Yu Wang; Hui Wang; et al. Foods 2023. doi:10.3390/foods12061314
Other claims from this paper (14)
- Method / resource Weibull fitted garlic drying data better than Wang and Singh.
- Intervention effect PVD yielded the smallest color difference.
- Intervention effect PVD improved rehydration capacity.
- Observation PVD yielded desirable reducing sugar content.
- Observation Thermal and pressure effects gradually degraded cell walls.
- Observation Thermal and pressure effects ruptured cell and organelle membranes.
- Intervention effect PVD increased allicin content by 8.0–252.3% versus other drying methods.
- Intervention effect VFD maintained complete garlic slice structure.
- Intervention effect VFD produced minimum shrinkage.
- Intervention effect VFD produced the best appearance.
- Intervention effect MSIRD produced the densest structure.
- Intervention effect MSIRD caused additional color loss.
- Intervention effect MSIRD caused additional phytochemical loss.
- Recommendation Authors recommend PVD as a promising garlic drying technique.