TY - JOUR
T1 - Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices
T2 - Effect on physicochemical properties and quality characteristics
AU - Alolga, Raphael N.
AU - Osae, Richard
AU - Essilfie, Gloria
AU - Saalia, Firibu Kwasi
AU - Akaba, Selorm
AU - Chikari, Fadzai
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/5/1
Y1 - 2021/5/1
N2 - This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
AB - This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
KW - Ghanaian garlic
KW - Osmosonication
KW - Quality parameters
KW - Sonication
KW - Vacuum-assisted osmosonication
UR - http://www.scopus.com/inward/record.url?scp=85096385106&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2020.128535
DO - 10.1016/j.foodchem.2020.128535
M3 - Article
C2 - 33221098
AN - SCOPUS:85096385106
SN - 0308-8146
VL - 343
JO - Food Chemistry
JF - Food Chemistry
M1 - 128535
ER -
