Abstract
Abstract The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short‐term blanching treatment (100 °C for 45 s, 90 °C for 45 s, and 80 °C for 60 s) before freezing did not affect the total organosulfur compound content. In a preliminary research, blanching conditions were determined to be 100 °C for 45 to 80 s. Under these conditions, peroxidase was inactivated, but organosulfur compounds were retained. Mechanical and color tests showed a damaging effect of blanching and freezing on frozen garlic blanched for 60 and 80 s at 100 °C . Compared to frozen fresh garlic, frozen garlic treated by blanching for 45 s at 100 °C retained 2871.49 ± 200.24 µg/g of allicin, although 81.83% of peroxidase was inactivated; browning and hardness improved by 49.97 and 48.01%, respectively. According to scanning electron microscopy, significant damage to the microstructure was observed in both frozen fresh garlic and frozen garlic after 60 s and 80 s of blanching at 100 °C . Moreover, 1 H low‐field nuclear magnetic resonance (LF‐NMR) indicated that blanching for 60 s and 80 s induced an increase in free water in garlic tissues, resulting in further damage after freezing. As peroxidase was efficiently inactivated, the microstructure and organosulfur compounds were better preserved, and blanching treatment at 100 °C for 45 s before freezing is a potential method for obtaining frozen garlic with high sensory and nutritional qualities. Practical Application Freezing helps to overcome challenges associated with growing seasons and the deterioration of garlic during storage. After frozen garlic is thawed, it is prone to some undesirable changes, such as enzymatic browning and softening. Minimal blanching (45 s at 100 °C ) pretreatment can help to maintain the bioactive compounds of garlic and prevent texture and color deterioration caused by freezing directly.
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Claims 11
Claim · model-written summary
Short blanching before freezing did not alter total organosulfur compound content.
- Taxon
- Allium sativum L.
Allium sativumt0 - Treatment
- short‐term blanching treatment (100 °C for 45 s, 90 °C for 45 s, and 80 °C for 60 s) before freezinge0
- Outcome
- total organosulfur compound contente0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A short‐term blanching treatment (100 °C for 45 s, 90 °C for 45 s, and 80 °C for 60 s) before freezing did not affect the total organosulfur compound content”
t0“garlic ( Allium sativum L.)”
Claim · model-written summary
Blanching at 100 °C for 45 to 80 s inactivated peroxidase.
- Taxon
- Allium sativum L.Allium sativumt0
- Treatment
- 100 °C for 45 to 80 se0
- Outcome
- peroxidasee0
- Direction
- inactivatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching conditions were determined to be 100 °C for 45 to 80 s. Under these conditions, peroxidase was inactivated”
t0“garlic ( Allium sativum L.)”
Claim · model-written summary
Blanching at 100 °C for 45 to 80 s retained organosulfur compounds.
- Taxon
- Allium sativum L.Allium sativumt0
- Treatment
- 100 °C for 45 to 80 se0
- Outcome
- organosulfur compoundse0
- Direction
- retainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching conditions were determined to be 100 °C for 45 to 80 s. Under these conditions, peroxidase was inactivated, but organosulfur compounds were retained”
t0“garlic ( Allium sativum L.)”
Claim · model-written summary
Blanching and freezing damaged garlic mechanical and color properties after 60 or 80 s at 100 °C.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching and freezinge0
- Outcome
- Mechanical and colore0
- Direction
- damaginge0
- Qualifier
- 60 and 80 s at 100 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mechanical and color tests showed a damaging effect of blanching and freezing on frozen garlic blanched for 60 and 80 s at 100 °C”
Claim · model-written summary
Garlic blanched 45 s at 100 °C retained 2871.49 ± 200.24 µg/g allicin.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching for 45 s at 100 °Ce0
- Outcome
- allicine0
- Direction
- retainede0
- Value
- 2871.49 ± 200.24 µg/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“frozen garlic treated by blanching for 45 s at 100 °C retained 2871.49 ± 200.24 µg/g of allicin”
Claim · model-written summary
Garlic blanched 45 s at 100 °C had 81.83% peroxidase inactivation.
- Taxon
- garlicAllium sativume1
- Treatment
- blanching for 45 s at 100 °Ce1
- Outcome
- peroxidasee0
- Direction
- inactivatede0
- Value
- 81.83%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“81.83% of peroxidase was inactivated”
e1“frozen garlic treated by blanching for 45 s at 100 °C”
Claim · model-written summary
Compared with frozen fresh garlic, 45 s blanching improved browning by 49.97%.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching for 45 s at 100 °Ce0
- Outcome
- browninge0
- Direction
- improvede0
- Value
- 49.97e0
- Comparator
- frozen fresh garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to frozen fresh garlic, frozen garlic treated by blanching for 45 s at 100 °C retained 2871.49 ± 200.24 µg/g of allicin, although 81.83% of peroxidase was inactivated; browning and hardness improved by 49.97 and 48.01%, respectively.”
Claim · model-written summary
Compared with frozen fresh garlic, 45 s blanching improved hardness by 48.01%.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching for 45 s at 100 °Ce0
- Outcome
- hardnesse0
- Direction
- improvede0
- Value
- 48.01%e0
- Comparator
- frozen fresh garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to frozen fresh garlic, frozen garlic treated by blanching for 45 s at 100 °C retained 2871.49 ± 200.24 µg/g of allicin, although 81.83% of peroxidase was inactivated; browning and hardness improved by 49.97 and 48.01%, respectively.”
Claim · model-written summary
Frozen fresh garlic and garlic blanched 60 or 80 s at 100 °C showed significant microstructure damage.
- Taxon
- garlicAllium sativume0
- Outcome
- microstructuree0
- Direction
- damagee0
- Qualifier
- 60 s and 80 s of blanching at 100 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“significant damage to the microstructure was observed in both frozen fresh garlic and frozen garlic after 60 s and 80 s of blanching at 100 °C”
Claim · model-written summary
Blanching for 60 or 80 s increased free water in garlic tissue.
- Taxon
- garlicAllium sativume0
- Treatment
- blanching for 60 s and 80 se0
- Outcome
- free watere0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching for 60 s and 80 s induced an increase in free water in garlic tissues”
Claim · model-written summary
The authors recommend blanching garlic at 100 °C for 45 s before freezing to preserve quality.
- Taxon
- garlicAllium sativume0
- Outcome
- blanching treatment at 100 °C for 45 s before freezinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“blanching treatment at 100 °C for 45 s before freezing is a potential method for obtaining frozen garlic with high sensory and nutritional qualities”
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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.