High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Ilbum Park, Jeong Un Kim, Hafiz Muhammad Shahbaz, Dongseok Jung, Munhui Jo, Kyung Seo Lee, Hyunah Lee, Jiyong Park

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)325-334
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume54
Issue number2
DOIs
Publication statusPublished - 2019 Feb 1

Fingerprint

Garlic
Hydrostatic Pressure
high pressure treatment
Hydrostatic pressure
garlic
Antioxidants
Powders
powders
manufacturing
antioxidant activity
Flavors
Safety
Molds
Yeast
flavor
grinding
Aerobic bacteria
alliin lyase
molds (fungi)
Therapeutics

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Park, Ilbum ; Kim, Jeong Un ; Shahbaz, Hafiz Muhammad ; Jung, Dongseok ; Jo, Munhui ; Lee, Kyung Seo ; Lee, Hyunah ; Park, Jiyong. / High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. In: International Journal of Food Science and Technology. 2019 ; Vol. 54, No. 2. pp. 325-334.
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High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity. / Park, Ilbum; Kim, Jeong Un; Shahbaz, Hafiz Muhammad; Jung, Dongseok; Jo, Munhui; Lee, Kyung Seo; Lee, Hyunah; Park, Jiyong.

In: International Journal of Food Science and Technology, Vol. 54, No. 2, 01.02.2019, p. 325-334.

Research output: Contribution to journalArticle

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