Abstract
Abstract Blanching is a feasible and effective method widely applied to prevent greening in garlic puree. However, this processing may cause the physical and chemical changes in garlic puree. Therefore, an investigation was carried out to systematically explore the effects of hot water blanching on enzyme inactivation (alliinase and γ‐glutamyl transpeptidase, GGT), discoloration, allicin degradation, and antioxidant capacity of garlic puree. The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time. Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a * value of −3.24 ± 0.11, −2.80 ± 0.43, respectively. The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration. However, allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively. A decline in the antioxidant capacity of garlic treated by blanching was also observed. The current findings indicated that blanching could contribute to inhabit garlic greening but had negative effects on the nutritional ingredients of garlic puree. Practical applications Garlic is prone to greening when processed into garlic puree, garlic juice and other products. The occurrence of greening seriously hindered the further processing of garlic. Blanching is an effective and feasible method to prevent greening in garlic puree. In this study, the effects of blanching on enzyme inactivation, color changes, allicin degradation and antioxidant capacity of garlic puree were studied. This study provides a theoretical basis for the deep processing of garlic.
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Claims 9
Claim · model-written summary
Alliinase inactivation depended strongly on blanching temperature and time.
- Taxon
- garlic
Allium sativumt0 - Treatment
- blanching temperature and timee0
- Gene
- alliinasee0
- Outcome
- inactivation of alliinasee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time.”
t0“garlic under blanching treatments”
Claim · model-written summary
GGT inactivation depended strongly on blanching temperature and time.
- Taxon
- garlicAllium sativumt0
- Treatment
- blanching temperature and timee0
- Gene
- GGTe0
- Outcome
- inactivation of alliinase and GGTe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the inactivation of alliinase and GGT was strongly dependent on blanching temperature and time.”
t0“garlic under blanching treatments”
Claim · model-written summary
Garlic puree turned white after blanching at 80°C for 5 min.
- Taxon
- GarlicAllium sativume0
- Treatment
- blanched at 80°C for 5 mine0
- Outcome
- turned into whitee0
- Value
- −3.24 ± 0.11e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a * value of −3.24 ± 0.11, −2.80 ± 0.43, respectively.”
Claim · model-written summary
Garlic puree turned white after blanching at 90°C for 4 min.
- Taxon
- GarlicAllium sativume0
- Treatment
- 90°C for 4 mine0
- Outcome
- turned into whitee0
- Value
- −2.80 ± 0.43e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a * value of −3.24 ± 0.11, −2.80 ± 0.43, respectively.”
Claim · model-written summary
Alliinase and GGT inactivation and green discoloration followed first-order kinetics.
- Taxon
- garlicAllium sativumt0
- Outcome
- inactivation kinetics of alliinase and GGTe0
- Qualifier
- first‐order reactione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The inactivation kinetics of alliinase and GGT followed a first‐order reaction, as well as the kinetic of green discoloration.”
t0“garlic under blanching treatments”
Claim · model-written summary
Garlic allicin content dropped 71% after 5 min at 70°C.
- Taxon
- garlicAllium sativumt0
- Treatment
- blanching for 5 min at 70e0
- Outcome
- allicin contente0
- Direction
- droppede0
- Value
- 71e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively.”
t0“garlic under blanching treatments”
Claim · model-written summary
Garlic allicin content dropped 80% after 5 min at 80°C.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively.”
t0“garlic under blanching treatments”
Claim · model-written summary
Garlic allicin content dropped 85% after 5 min at 90°C.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively.”
t0“garlic under blanching treatments”
Claim · model-written summary
Blanching reduced antioxidant capacity in garlic.
- Taxon
- garlicAllium sativume0
- Treatment
- blanchinge0
- Outcome
- antioxidant capacitye0
- Direction
- declinee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A decline in the antioxidant capacity of garlic treated by blanching was also observed.”
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See all 26 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.