Drying of garlic (Allium sativum) and Its effect on allicin retention

Drying Technology

Volumn 25, Issue 2, 2007, Pages 349-356

  Ratti, C ^a   Araya Farias, M ^a   Mendez Lagunas, L ^a   Makhlouf, J ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Allicin; Freeze drying; Garlic; Hot air drying

Indexed keywords

FOOD PRESERVATION; GLASS TRANSITION; MOISTURE; TEMPERATURE;

ALLICIN RETENTION; FREEZE-DRYING; GARLIC; HOT AIR-DRYING;

DRYING;

DRYING; FOOD PRESERVATION; GLASS TRANSITION; MOISTURE; TEMPERATURE;

EID: 33847621564     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930601120100     Document Type: Article

References (35)

1. Iberl, B., Winkler, G., Müller, B. and Knobloch, K. (1990) Quantitative determination of allicin and alliin from garlic by HPLC. Planta Medica, 56, pp. 320-326.
2. Lawson, L., Wood, S. and Hughes, B. (1991) HPLC analysis of alliin and other thiosulfinates in garlic clove homogenates. Planta Medica, 57, pp. 263-270.
3. Prasad, K., Laxdal, V. L., Yu, M. and Ranet, B. L. (1995) Antoxidant activity of allicin, an active principle in garlic. Molecular and Cellular Biochemistry, 148, pp. 183-189.
4. Ankri, S. and Mirelman, D. (1999) Antimicrobial properties of allicin from garlic. Microbes and Infection, 1:2, pp. 125-129.
5. Iberl, B., Winkler, G., Müller, B. and Knobloch, K. (1990) Products of allicin transformations: Ajoenes and dithiins, characterization and their determination by HPLC. Planta Medica, 56, pp. 202-211.
6. Cui, Z.-W., Xu, S.-Y. and Sun, D.-W. (2003) Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology, 21:7, pp. 1173-1184.
7. Ratti, C. (2001) Hot-air and freeze-drying of high-value foods: A review. Journal of Food Engineering, 49, pp. 311-319.
8. Dawn, C. P. and Shreenarayanan, V. V. (1998) Studies on dehydration of garlic. Journal of Food Science and Technology, 35, pp. 242-244.
9. Sharma, G. P. and Prasad, S. (2001) Drying of garlic (Allium sativum) cloves by microwave-hot air drying combination. Journal of Food Engineering, 50, pp. 99-105.
10. Pezzutti, A. and Crapiste, G. H. (1997) Sorptional equilibrium and drying characteristics of garlic. Journal of Food Engineering, 31, pp. 113-123.
11. Goldblith, S. A., Rey, L. and Rothmayr, W. W. (1975) Freeze-Drying and Advanced Food Technology, Academic Press, London
12. Shishegarha, F., Mackhlouf, J. and Ratti, C. (2002) Freeze-drying characteristics of strawberries. Drying Technology, 20:1, pp. 131-145.
13. Genin, N. and Rene, F. (1996) Influence of freeze rate and the ripeness dtate of fresh courgette on the quality of freeze-dried products and freeze-drying time. Journal of Food Science and Technology, 29, pp. 201-209.
14. Roos, Y. (1995) Phase Transitions in Foods, Academic Press, London
15. Simatos, D., Blond, G. and Perez, J. (1995) Food Preservation by Moisture Control, Fundamentals and Applications, Technomic Publishing Co., Lancaster, PA,
16. Slade, L. and Levine, H. (1991) Beyond advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Technology, 30, pp. 115-360.
17. Simatos, D. and Karel, M. (1988) Food Preservation by Water Activity, pp. 1-41. Elsevier, Amsterdam
18. Karmas, R., Buera, M. P. and Karel, K. (1992) Effect of glass transitions on rates of non-enzymatic browning in food systems. Journal of Agricultural and Food Chemistry, 40, pp. 873-879.
19. Guggenheim, E. (1966) Applications of Statistical Mechanics, Clarendon Press, Oxford
20. Anderson, R. B. (1946) Modifications of the BET equation. Journal American Chemical Society, 68, pp. 686-691.
21. De Boer, J. H. (1953) The Dynamical Character of Adsorption, Clarendon Press, Oxford
22. (2002)
23. Gordon, M. and Taylor, J. S. (1952) Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry, 2, pp. 493-500.
24. Lawson, L. D. and Hughes, B. G. (1992) Characterization of the formation of allicin and other thiosulfinates from garlic. Planta Medica, 58, pp. 345-350.
25. Han, J., Lawson, L. D., Han, G. and Han, P. (1995) Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Analytical Biochemistry, 225:1, pp. 157-160.
26. (2004) Institute for Nutraceutical Advancement (INA). Allicin by High Performance Liquid Chromatography
27. Mendez, L., Makhlouf, J. and Ratti, C. (2005) Garlic Quality Properties During Constant Convective Drying, Montreal
28. (2004) The SAS System for Windows, SAS Institute, Cary, NC
29. Krokida, M. K., Karathanos, V. T. and Maroulis, Z. B. (2003) Drying kinetics of some vegetables. Journal of Food Engineering, 59, pp. 391-403.
30. Flink, J. M. (1983) An Introduction to Freeze Drying, Bikerod, Denmark
31. Simatos, D. G., Blond, F., Sauvageot, F. and Dauvois, P. (1979) La lyophilisation: Principes et Applications, Collection de l'Association Nationale de la Recherche Technique, Paris
32. Karel, C. (1975) Freeze-Drying and Advanced Food Technology, pp. 177-203. Rothmayr Academic Press, London
33. Levi, G. and Karel, M. (1995) Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature. Food Research International, 28:2, pp. 145-151.
34. Gerschenson, L. N., Batholomai, G. B. and Chirife, J. (1981) Structural collapse and volatile retention during heating and rehumidification of freeze-drying tomato juice. Journal of Food Science, 46:5, pp. 1552-1556.
35. Mackenzie, A. P. (1975) Freeze-Drying and Advanced Food Technology, pp. 277-308. Rothmayr Academic Press, London