JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Shutian Ma,Enjie Diao,Hongyu Zou,Zhuang Shi,Yi Yang,Liming Zhang,Jinglin Zhang
Electron beam irradiation (EBI) was used to pretreat the solo-bulb fresh garlic (SBFG) to shorten the production cycle of solo-bulb black garlic (SBBG). The critical physicochemical indicators were analyzed and compared between EBI pretreated and commercial SBBG in this study. The results showed that EBI pretreatment significantly accelerated the browning reactions by destroying the cell structure of SBFG, and obviously shortened the production cycle of SBBG to 9 days. The total acid (TA), total polyphenol (TP), and total flavonoid (TF) contents in the EBI pretreated SBBG were all obviously increased compared with those of the control without EBI pretreatment, which were beneficial to improving the quality of SBBG. Meanwhile, the 5-hydroxymethyl-2-furaldehyde (5-HMF) and acrylamide contents as potentially harmful substances to human health were also significantly increased within the safe levels. The alliin content was more affected by the EBI pretreatment than other amino acids in SBBG as the irradiation dose exceeded 6 kGy. These results indicate that EBI pretreatment can be an alternative technology to improve the production efficiency of SBBG and apply in industrial production.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Processes
·
2025
·Vol. 13
·期 7
·2133
·
IF 2.8
Heng Yuan,Simin Zhang,Yuee Sun,Hao Gong,Shuai Wang,Jun Wang
Black garlic is a thermally processed product derived from fresh garlic through controlled high-temperature and -humidity conditions. During this process, the formation of 5-hydroxymethylfurfural (5-HMF), a potentially harmful byproduct, is a major quality and safety concern in food processing. This study systematically investigated the distributions of 5-HMF and key process-related biochemical components in black garlic samples from three major production regions in China—Jiangsu, Yunnan, and Shandong. Additionally, correlations between 5-HMF and biochemical components—reducing sugars, amino acids, and organic acids—were analyzed to inform process optimization strategies. Results showed significant regional variation in 5-HMF content, with Jiangsu black garlic exhibiting the highest levels, followed by Yunnan and Shandong (p< 0.05). Partial least squares regression analysis (PLSR) indicated that the key biochemical factors regulating 5-HMF accumulation are primarily organic acids. Among them, citric acid was identified as the most important negative regulator (VIP = 3.11). Although acetic acid (VIP = 1.38) and malic acid (VIP = 1.03) showed positive correlations with 5-HMF, aspartic acid (VIP = 0.41) and fructose (VIP = 0.43) exhibited a weak positive correlation, and arginine (VIP = 0.89) showed weak negative correlations, their effects were far less significant than that of citric acid. Based on these findings, we propose a potential strategy for reducing 5-HMF content in black garlic—selecting raw material cultivars with higher endogenous citric acid levels or exploring the exogenous addition and regulation of citric acid during processing. This study provides a theoretical foundation for understanding the accumulation mechanism of 5-HMF in black garlic and suggests new potential regulatory directions for controlling its content.
研究领域:
食品科学
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生物化学
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分析化学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2025
·
IF 3.3
Ma Shutian,Shi Zhuang,Yang Yi,Zhang Jinglin,Zou Hongyu,Diao Enjie,Zhang Liming
Solo-bulb black garlics (SBBG) are novel foods rich in nutritional and functional ingredients. However, certain process contaminants formed during thermal processing of SBBG raise safety concerns. This study investigated the formations of 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide, as well as the browning degree of SBBG during a 12-day aging period. Both 5-HMF and acrylamide contents exhibited exponential increases, with their formations well simulated by pseudo-first-order kinetic models. 5-HMF formation showed a significant positive correlation with fructose content ( p < 0.05), while acrylamide formation was strongly associated with asparagine content ( p < 0.01). Browning degree correlated significantly with acrylamide accumulation and asparagine content ( p < 0.01), but not with 5-HMF ( p > 0.05). These results indicate that fructose and asparagine accumulations play critical roles on 5-HMF and acrylamide formations in SBBG, respectively, and acrylamide accumulation promotes SBBG browning. Notably, acrylamide level in SBBG exceeded those reported in some commonly consumed foods, which is a concern considering the daily consumption of this food.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2020
·
IF 6.306
Jianfu Wu,Yan Jin,Min Zhang
As the important compounds in black garlic, the physicochemical properties and bioactivities of melanoidin (MLD) were investigated in this study. The results showed that MLD possessed strong metal-ion chelating capacity and radical scavenging activities which were positively correlative with molecular weight (MW). During the simulated digestion in vitro , the ultraviolet absorption, browning degree and MW distribution of MLD remained the same as initial. It proved that the MLD from black garlic could be indigestible like the dietary fiber with little loss of volatile compounds and polysaccharides. Remarkably, the bioactivities of MLD were reduced significantly under the treatment of α-amylase or hydrochloric acid, while they were stable and retained over 60% after adding pepsin and pancreatin. This study provides fundamental evidences for further research and widely application of MLD and black garlic in the production of functional food or food additives .
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yuwei Wang,Shujin Wei,Le Wang,Ying Ye,Wei Yin,Shumin Yao,Jian Liang
Fresh garlic (FG) is prized for its unique taste and rich bioactivity, which has led to the development of various traditional Chinese garlic products, including sweet garlic (SG), Laba garlic (LG), and black garlic (BG). This study compared the nutrient composition, allicin content, metabolomics, and antioxidant capacities of SG, LG, and BG with FG that employed the ultra-high performance liquid chromatography and quadrupole-time-of-flight mass spectrometry (UHPLC Q-TOF MS) and utilized high-throughput non-targeted metabolomics techniques. The results found that significant changes in nutritional components such as protein, fat, and total sugar occurred after the processing of garlic products. Principal component analysis (PCA) distinguished the metabolites of FG, SG, LG, and BG, indicating that processing methods significantly alter garlic compounds. There were also significant differences in sulfur-containing characteristic compounds such as gamma-L-Glutamyl-S-(2-carboxy-1-propyl)cysteinylglycine, N-γ-Glutamyl-S-allylcysteine, and S-Methyl-L-cysteine, as well as polyphenolic compounds like L-(−)-3-phenyllactic acid, naringenin chalcone, and kaempferol 3,7-diglucoside before and after garlic product processing. Notably, BG processing eliminated garlic's pungency and enhanced its antioxidant capacity. Random forest models and correlation analysis identified mulberrin, l-(−)-3-phenyllactic acid, and sn-glycerol 3-phosphate as key contributors to antioxidant activity. The study highlighted that traditional processing changed garlic's metabolism and physiological function, providing valuable data for the comprehensive utilization and development of the garlic industry chain. The enhanced antioxidant capacity of BG suggests potential applications in antioxidant therapy and the treatment of age-related diseases. It is recommended that further research should explore the potential health benefits of processed garlic products, especially BG.
研究领域:
食品科学
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生物化学
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营养学
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DOI
高影响因子
FOOD CHEMISTRY
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2024
·
IF 8.5
Yan-Bing Huang,Fan-Bing Meng,Chuan-Xian Gong,Yun Deng,Yun-Cheng Li,Li-Shi Jiang,Yu Zhong
Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wickerhamomyces anomalus was adopted to improve the flavor of black garlic juice. Although fermentation reduced antioxidant activities , the garlicky odor and bitter taste were weakened. Metabolomic analysis revealed 141 metabolites were significantly differentially regulated. The upregulated metabolites were mainly related to nucleotides, organic acids and their derivatives, while the downregulated metabolites were mainly related to amino acids , lipids and their derivatives. Flavoromics analysis revealed that 137 metabolites were significantly differentially regulated, particularly garlicky and pungent volatiles were significantly downregulated. Correlation analysis indicated that esters are most closely related to nonvolatile metabolites, and lipids degradation was significantly correlated with volatiles. The results indicated that W. anomalus fermentation is an effective strategy to improve the flavor of black garlic juice.
研究领域:
食品科学
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代谢组学
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风味化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
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IF 3.571
Xuanming Zhang,Yongping Shi,Lizhen Wang,Xiaobin Li,Shanshan Zhang,Ximin Wang,Meng Jin,Chung-Der Hsiao,Houwen Lin,Liwen Han,Kechun Liu
Fermented black garlic has multiple beneficial biological activities, including cardiovascular protection, anticancer, hepatoprotective, and antibacterial properties. In this study, metabolic differences in the properties of black and fresh garlic were investigated via liquid chromatography quadrupole/time-of-flight-based metabolomics, leading to the identification of characteristic components. Fermented black garlic samples and their Amadori products (AC) promoted angiogenesis, prevented thrombus formation by rescuing chemical-induced vascular lesions in zebrafish, and inhibited H2O2-induced injury of endothelial cells, thus reducing the risk of cardiovascular disease. AC suppressed activation of the mitogen-activated protein kinase pathway through inhibition of p38 and ERK1/2 phosphorylation, in turn, increasing the availability of c-Fos/c-Jun or c-Jun/c-Jun complexes for apoptotic resistance. Clarification of the associated signaling pathways should therefore provide a solid foundation for optimization of black garlic-based therapies.
研究领域:
药理学
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代谢组学
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心脏病学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2024
·Vol. 30
·期 1
·125
·
IF 4.2
Jian Liu,Yuanyuan Wang,Bo Wang,Wei Zhang,Xiaoyu Ren,Youchuang Zhang,Lijun Jiang,Chunming Dong,Guihong Zhao
This study optimized the process of extracting protein from black garlic using an alkaline dissolution and acid precipitation method through response surface methodology. The optimal extraction conditions were determined as a solid-to-liquid ratio of 1:50, an extraction time of 100 min, an extraction temperature of 30 °C, and an alkaline extraction pH of 9.0. Under these optimized conditions, the actual black garlic protein (BGP) extraction yield was 12.10% ± 0.21%, and the isoelectric point of the obtained BGP was 3.1. Subsequently, this study extracted black garlic protein under optimal conditions and subjected it to enzymatic hydrolysis using different enzymes (trypsin, pepsin, and their mixed enzymes). The functional characteristics, antioxidant activity, and hypoglycemic activity of black garlic protein before and after enzymatic hydrolysis were compared. Among the hydrolysates, the pepsin hydrolysate (BGPH-P) had the smallest particle size (188.57 ± 1.93 nm) and the highest Zeta potential (−29.93 ± 0.42 mV). Scanning electron microscopy showed that BGPH-P had the smallest and most dispersed particles. Fourier-transform infrared (FTIR) spectroscopy revealed that the dual enzymatic hydrolysis hydrolysate (BGPH-PT) exhibited the most stable structure. Compared to BGP, the hydrolysates demonstrated significantly improved solubility, water-holding capacity, and foaming ability ( p < 0.05), while their emulsifying activity, emulsion stability, DPPH radical scavenging capacity, and hypoglycemic activity decreased. In summary, the BGP extracted using the optimized process demonstrated good antioxidant and hypoglycemic activities, while its enzymatic hydrolysate BGPH-P exhibited excellent solubility, water-holding capacity, and emulsifying properties, providing valuable insights for the further development of black garlic protein and its hydrolysates.
研究领域:
食品科学
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生物化学
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营养学
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蛋白质化学
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药理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 5
·e16550
·
IF 2.609
Zhen Liu,Da-Cheng Kang,Xin-Rui Li,Ling-Xiao Liu,Yun-Guo Liu
In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid-state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA). The physical and chemical indexes of black garlic changed slightly. As the Maillard reaction went on more thoroughly, the content of 5- HMF in black garlic increased. GC-IMS provided information on the characteristics and intensity of 55 volatile organic compounds (monomers and dimers). The results showed that the relative content of organosulfur compounds in black garlic decreased gradually with the extension of the garlic bulb growth period, which was due to the inherent instability of the organosulfur compounds and more complex compounds being formed as precursors in further reactions. The results by PCA showed that BG0 samples can be well distinguished from BG20 samples. Novelty impact statement In this study, garlic bulbs after harvesting blanched garlic leaves at four different growth periods were used as the main experimental objects, and black garlic was prepared by solid-state fermentation at variable temperatures. The volatile organic compounds and flavor fingerprints of black garlic were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the differences of volatile organic compounds in black garlic were compared by principal component analysis (PCA).
研究领域:
食品科学
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分析化学
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农业科学
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产品关联
DOI
高影响因子
Journal of Functional Foods
·
2024
·
IF 3.8
Zhi-guo Wu,Nan Jin,Yu-feng Deng,Xin-fang Shen,Cui-yun Liu,Bao-yue Ding,Long-hua Guo,Yun-xiao Liu,Zhen-rong Huang,Lei Li,Shui-lin Sun,Bao-gang Xie
The contents of selenomethionine (SeMet) and selenomethylcysteine (SeMC) in Selenium-Enriched black garlic extract (Se-BGE), a popular functional food in Asian countries, were 2.9 ± 0.6 μg/g and 12.2 ± 2.3 μg/g by PITC pre-column derivatization UPLC-MS method. Improved histological injury, significant extension of the median survival time, and attenuated serum levels of alanine aminotransferase, total bilirubin and SOD activity were observed in the acute liver failure (ALF) rats treated with Se-BGE (1.0 g/mL). 1 HNMR-based metabonomics revealed that serum levels of lactate, pyruvate, betaine, choline, taurine, and glycine were restored, and 16S rDNA sequencing analysis showed that the composition and number of the intestinal flora were regressed to healthy levels in ALF rats treated by Se-BGE. Serum choline and betaine showed significant correlations with g_Lactobacillus and g_Escherichia. Our findings demonstrated that Se-BGE protects against LPS/D-GalN-induced ALF in rats, possibly due to antioxidation, metabolism, and intestinal flora regulations of Se-BGE.
研究领域:
药理学
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肝病学
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营养保健品
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代谢组学
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微生物组
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）