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

4 Citations (Scopus)


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
Issue number2
Publication statusPublished - 2019 Feb 1


All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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