Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland.
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116 b, 30-149 Krakow, Poland.
Molecules. 2023 Jan 18;28(3):962. doi: 10.3390/molecules28030962.
Black garlic is obtained from regular garlic ( L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
黑蒜是由普通大蒜（L.）经过老化过程获得的，因此具有许多促进健康的特性，包括降血糖和抗氧化作用。然而，由于其特性，这种材料仍然容易受到微生物恶化的影响，并且需要很长时间才能干燥。因此，本研究旨在研究各种干燥方法对黑蒜质量的影响，并确定选定的非热预处理对黑蒜干燥动力学和质量的影响，这在干燥困难的材料的情况下尤为重要。选择 Weibull 模型来描述干燥动力学。此外，还测定了颜色、水分活度以及抗氧化活性、酚类化合物和降血糖潜力。本研究发现，脉冲电场（PEF）、恒电场（CEF）和磁场（MF）的应用显著缩短了干燥时间（与未经预处理的联合干燥相比，PEF、CEF 和 MF 分别缩短了 32、40 和 24 分钟），并具有高降血糖潜力。然而，真空微波干燥和联合对流预干燥后真空微波干燥处理的黑蒜的酚类化合物含量最高（VMD125 和 CD3h-VMD 分别为 1123.54 和 1125.36 mg/100 g dm）和抗氧化能力（ABTS = 6.05 和 5.06 mmol Trolox/100 g dm）分别为 VMD500 和 CD6h-VMD）。总体而言，非热预处理缩短了干燥时间，并在保持黑蒜降血糖潜力方面表现出非常好的效率，特别是在经过恒电场预处理的情况下（IC = 99 和 56 mg/mL，分别用于α-淀粉酶和α-葡萄糖苷酶）。
