Kısa Süreli Depolamanın Siyah Sarımsak Başları ve Soyulmuş Dişlerinin Fizikokimyasal Kalitesindeki Rolü

Siyah sarımsak, taze sarımsağın yüksek nem ve sıcaklıktaki kontrollü koşullarda fermantasyonu sonucu üretilmektedir. Günümüze kadar, siyah sarımsak işleme teknolojileri üzerine pekçok çalışma yapılmıştır ancak siyah sarımsağın gıda kalitesini etkileyen ana gösterge olan depolama koşulları konusunda çok az şey bilinmektedir. Üstelik siyah sarımsağın uygun depolama koşullarının bilinmesi, küresel ve yerel pazarların gereksinimlerini karşılamak için çok önemlidir. Bu nedenle, araştırmada siyah sarımsak baş ve soyulmuş dişlerinin 4 °C'de ve %55-70 oransal nemde kraft kağıt ambalajlarda kısa süreli (21 gün) depolamanın fizikokimyasal kalitesine etkilerinin belirlenmesi amaçlamıştır. Depolama süresince suda çözünür kuru madde içeriği, pH, kararma yoğunluğu (L*), renk (a*, b*), titre edilebilir asitlik (sitrik ve laktik asit), su aktivitesi, antioksidan kapasite ve toplam fenolik içerikleri analiz edilmiştir. Sonuç olarak, siyah sarımsağı baş olarak depolamanın pH, renk (a*), laktik ve sitrik asit üzerinde olumlu etkisi olmuştur. Ayrıca, depolama süresi boyunca siyah sarımsak başlarında antioksidan kapasite ve toplam fenolik içerikleri de korunmuştur. Soyulmuş diş olarak depolamanın sadece b* değeri üzerinde etkisi bulunmuştur. Genel olarak, bu araştırma, yürütülen koşullar altında kısa süreli depolamanın siyah sarımsağın fizikokimyasal özelliklerinde zararlı değişikliklere yol açmadığını göstermiştir. Farklı depolama koşullarının siyah sarımsağın kalitesine etkilerini açıklamaya yönelik daha fazla çalışmaya ihtiyaç bulunmaktadır.

Anahtar Kelimeler:

Siyah sarımsak, Kalite, Toplam Fenolik bileşik, Antioksidan aktivite

The Role of Short-Term Storage on Physicochemical Quality of Black Garlic Bulbs and Peeled Cloves

Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditions, which are the main indicators for affecting food quality of black garlic. Also knowing proper storage conditions of black garlic is essential to meet the requirements of global and domestic markets. Therefore, the research aimed to determine the effects of short-term storage periods (21 days) on the physicochemical quality of bulbs and peeled cloves of black garlic during storage at 4 °C and 55-70% relative humidity in the kraft paper bags. During the storage period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric and lactic acid), water activity, antioxidant capacity, and total phenolic content were analyzed. As a result, the storage as black garlic bulbs had a positive effect on pH, color (a*), lactic and citric acid. Moreover, antioxidant capacity and total phenolic content were maintained in stored black garlic bulbs during storage period. Storage as peeled clove was only effective on color b* value. In general, this research demonstrated that short-term storage under conducted conditions did not lead to detrimental changes in physicochemical attributes of black garlic. More studies are needed to explain the effects of different storage conditions on the quality of black garlic.

Keywords:

Black garlic, Quality, Total phenolic content, Antioxidant capacity,

PDF

___

Akan, S. 2014. Black garlic. Gıda, 39: 363-370.
Akan, S. and Tuna Gunes, N. 2018. An Innovation in our diet: Black Garlic. In: Proceeding Book of International Eurasian Congress on Natural Nutrition & Healthy Life, 12-15 July 2018, Ankara, Turkey, pp. 651-657.
Angeles, T.M.M., Jesus, PA., Rafael, MR. and Tania, M.A. 2016. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199: 135-139.
Bedrníˇcek, J., Laknerová, I., Lorenc, F., Moraes, PPd, Jarošová, M., Samková, E., Tˇríska, J., Vrchotová, N., Kadlec, J. and Smetana, P. 2021. The use of a thermal process to produce black garlic: Differences in the physicochemical and sensory characteristics using seven varieties of fresh garlic. Foods, 10: 2703.
Choi, I., Cha, H. and Lee, Y. 2014. Physicochemical and antioxidant properties of black garlic. Molecules, 19: 16811–16823.
Czompa, A., Szoke, K., Prokisch, J., Gyongyosi, A., Bak, I., Balla, G., Tosaki, A. and Lekli, I. 2018. Aged (black) versus raw garlic against Ischemia/Reperfusioninduced cardiac complications. International Journal of Molecular Sciences, 19: 1-14.
Ding, Y., Jianga, Y., Denga, Y. and Zhaoc, Y. 2020. Effect of packaging materials and storage temperature on water status, mechanical and thermal properties of black garlic. Food Packaging Shelf Life, 24: 100507.
Groussard, C., Morel, I., Chevanne, M., Monnier, M., Cillard, J. and Delamarche, A. 2000. Free radical scavenging and antioxidant effects of lactate ion: an in vitro study. Journal of Applied Physiology, 89: 169-175.
Guangyong, Z., Yelian, M., Jieyu, C., Yan, L. and Jiaxin, L. 2010. Changes in the main components and free radical scavenging ability of black garlic during storage. Journal of Chinese Institute of Food Science and Technology, 6: 10-16.
Hwang, IG., Kim, H.Y., Woo, K.S., Lee, J. and Jeong, H.S. 2011. Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system. Food Chemistry, 126: 221–227.
Kandemi̇rli̇, F., İçli̇, N., Bakır, T., Nazlı, B. and Aydın, S. 2020. The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health, 6: 1-8.
Kang, MJ., Yoon, HS., Jeong, SH., Sung, NJ. and Shin, J.H. 2011. Physicochemical characteristics of red garlic during processing. Korean Journal of Food Preservation, 18: 898–906.
Kang, O.J. 2016. Evaluation of melanoidins formed from black garlic after different thermal processing steps. Preventive Nutrition and Food Science, 21: 398–405.
Kim, J, Nam, S., Rico, C. and Kang, M.A. 2012. A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts. International Journal of Food Science, 47: 1176−1182.
Lee, HH., Kim, IJ., Kang, ST., Kim, YH., Lee, JO. and Ryu, CH. 2010. Development of black garlic Yakju and its antioxidant activity. Korean Journal of Food Science and Technology, 42: 69–74.
Liang, T., Wei, F., Lu, Y., Kodani, Y. and Nakada, M. 2015. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing. Journal of Agricultural and Food Chemistry, 63: 683–691.
Lu, X, Li, N., Qiao, X., Qiu, Z. and Liu, P. 2017. Composition analysis and antioxidant properties of black garlic extract. Journal of Food Drug Analyses, 25: 340–349.
Molina-Calle, M., Sanchez de Medina, V., Priego-Capote, F. and Luque de Castro, MD. 2017. Establishing compositional differences between fresh and black garlic by a metabolomics approach based on LC–QTOF MS/MS analysis. Journal of Food Composition Analyses, 62: 155–163.
Moreno, FJ., Corzo-Martinez, M., Castillo, MD. and Villamiel, M. 2006. Changes in antioxidant activity of dehydrated onion and garlic during storage. Food Research International, 39: 891-897.
Nassur, RCMR., Boas, EVBV. and Resende, F.V. 2017. Black garlic: transformation effects, characterization and consumer purchase intention. Communication Science, 8: 444–451.
Özkan, M., Kirca, A. and Cemeroğlu, B. 2003. Effect of moisture content on CIE color values in dried apricots. European Food Research and Technology, 216: 217–219.
Prachayawarakorn, S., Sawangduanpen, S, Saynampheung, S., Poolpatarachewin, T. and Soponronnarit, S., Nathakarakule. 2004. Kinetics of colour change during storage of dried garlic slices as affected by relative humidity and temperature. Journal of Food Engineering, 62: 1–7.
Priadi, G., Setiyoningrum, F., Afiati, F., Amieni, H. and Arpah, D.M. 2019. Shelf-life prediction of solo black garlic products using accelerated sheft-life testing (ASLT) method. Jurnal Litbang Industri, 9: 119–126.
Qiu, Z, Lu, X., Li, N., Zhang, M. and Qiao, X. 2018. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen, 7: 1-11.
Queiroz, YS., Ishimoto, EY., Bastos, DH., Sampaio, GR. and Torres, E.A. 2009. Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity. Food Chemistry, 115: 371–374.
Toledano-Medina, MA., Pérez-Aparicio, J., Moreno-Rojas, R. and Merinas-Amo, T.E. 2016. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199: 135–139.
Toledano-Medina, MÁ., Pérez-Aparicio, J., Moreno-Ortega, A. and Moreno-Rojas, R.I. 2019. Influence of variety and storage time of fresh garlic on the physicochemical and antioxidant properties of black garlic. Foods, 8: 314.
Wakamatsu, J, Stark, TD. and Hofmann, T. 2019. Antioxidative Maillard reaction products generated in processed aged garlic extract. Journal of Agricultural and Food Chemistry, 67: 2190–2200.
Wong, M. and Stanton, D.W. 1993. Effect of removal of amino acids and phenolic compounds on non-enzymic browning in stored kiwifruit juice concentrates. LWT - Food Science and Technology, 26: 38–144.
Xiao, K, Liu, Q., Wang, L., Zhang, B., Zhang, W, et al. 2020. Prediction of soluble solids content of Agaricus bisporus during ultrasound-assisted osmotic dehydration based on hyperspectral imaging. LWT - Food Science and Technology, 122: 109030.
Yang, P, Song, H., Wang, L. and Jing, H. 2019. Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis. Journal of Agricultural Food Chemistry, 67: 7926–7934.
Yuan, H., Sun, L., Chen, M. and Wang, J. 2018. An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chemistry, 239: 56–61.
Zhang, X., Li, N., Lu, X., Liu, P. and Qiao, X. 2016. Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96: 2366–2372.
Zhang, Z, Lei, M. Liu, R., Gao, Y., Xu, M. and Liu, M. 2015. Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 39: 39–47.