Yang Hye-Jung, Shin Jae-Sung, Oh Seon-Min, Bae Ji-Eun, Ye Sang-Jin, Choi Hyun-Wook, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Seoul 17104, Republic of Korea.
Healthcare Business Unit, Samyang Foods, Seoul 02737, Republic of Korea.
Molecules. 2025 May 1;30(9):2022. doi: 10.3390/molecules30092022.
Garlic ( L.) is well known for its numerous health benefits; however, its strong flavor and aroma may limit its consumption due to gastrointestinal discomfort. This study aimed to evaluate puffing as a novel garlic processing method and compare the properties of puffed garlic with those of raw and black garlic (BG). Puffing was applied at different pressures after adjusting moisture content, resulting in significant physicochemical changes, including increased browning and the development of a porous, crunchy texture. In contrast, BG exhibited a black coloration and a gelatinous texture. Puffing resulted in a marked improvement in extraction yield (except at 196 kPa) and an increase in Maillard reaction products (MRPs), which correlated with the intensity of browning. Although the total phenolic content (TPC) and total flavonoid content (TFC) increased three-fold and eight-fold, respectively, compared to raw garlic, the antioxidant activities determined by DPPH and ABTS radical scavenging activities increased by 22-fold and 61-fold, respectively, compared to raw garlic. All garlic samples demonstrated anti-inflammatory activity, with puffing pressure significantly influencing the suppression of IL-6 production. While BG is widely recognized for its enhanced health-promoting properties, puffed garlic exhibited comparable antioxidant and anti-inflammatory benefits in a shorter time frame and with a better retention of garlic's original flavor. These findings highlight puffing as an efficient and promising alternative to traditional garlic processing, enhancing functionality while reducing sensory drawbacks.
大蒜（L.）因其众多健康益处而闻名；然而，其强烈的风味和气味可能会因胃肠道不适而限制其食用。本研究旨在评估膨化作为一种新型大蒜加工方法，并比较膨化大蒜与生蒜和黑蒜（BG）的特性。在调整水分含量后，在不同压力下进行膨化，导致显著的物理化学变化，包括褐变增加和形成多孔、酥脆的质地。相比之下，BG呈现黑色和凝胶状质地。膨化导致提取率显著提高（196 kPa除外），美拉德反应产物（MRPs）增加，这与褐变强度相关。尽管与生蒜相比，总酚含量（TPC）和总黄酮含量（TFC）分别增加了三倍和八倍，但通过DPPH和ABTS自由基清除活性测定的抗氧化活性与生蒜相比分别增加了22倍和61倍。所有大蒜样品均表现出抗炎活性，膨化压力显著影响IL-6产生的抑制作用。虽然BG因其增强的促进健康特性而被广泛认可，但膨化大蒜在更短的时间内表现出相当的抗氧化和抗炎益处，并且更好地保留了大蒜的原始风味。这些发现突出了膨化作为传统大蒜加工的一种有效且有前景的替代方法，在增强功能的同时减少感官缺陷。
