201. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics
- Author
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Selorm Akaba, Richard Osae, Raphael N. Alolga, Gloria Essilfie, Fadzai Chikari, and Firibu Kwasi Saalia
- Subjects
Osmosis ,Antioxidant ,Chemical Phenomena ,Vacuum ,Vacuum assisted ,medicine.medical_treatment ,Sonication ,Flavonoid ,Kinetics ,Ghana ,01 natural sciences ,Polyphenol oxidase ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Phenols ,Food Quality ,medicine ,Food science ,Desiccation ,Garlic ,Quality characteristics ,Flavonoids ,chemistry.chemical_classification ,Allicin ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,0104 chemical sciences ,chemistry ,Food Science - Abstract
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.
- Published
- 2021