State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana.
Food Chem. 2021 May 1;343:128535. doi: 10.1016/j.foodchem.2020.128535. Epub 2020 Nov 12.
This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
本工作旨在评估超声处理（US）、声渗透处理（US+OD）和真空辅助声渗透处理（V+US+OD）预处理对加纳大蒜在相对湿度对流干燥前的品质的影响。因此，将新鲜大蒜切片进行 US、US+OD 和 V+US+OD 预处理，然后评估以下方面：抗氧化活性、总酚含量（TPC）、总黄酮含量（TFC）、多酚氧化酶（PPO）酶失活、复水率（RR）、干燥动力学、能量消耗、色谱指纹图谱、大蒜素含量和傅里叶变换红外（FT-IR）光谱。V+US+OD 预处理在抗氧化活性、TPC、TFC、RR 和 PPO 酶失活方面效果最佳。它还记录了最短的干燥时间，并且更节能。最后，V+US+OD 预处理保持了成品的化学完整性，记录了最高的大蒜素含量。然而，对于所有质量参数，各种预处理方法的评估趋势均为：V+US+OD>US+OD>US。
