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Reclamation of Natural Rubber Waste
Published in Sajith Thottathil, Sabu Thomas, Nandakumar Kalarikkal, Didier Rouxel, Advanced Polymeric Materials for Sustainability and Innovations, 2018
S. A. Yawalkar, P. S. Joshi, P. V. Patil, J. M. Gadgil, H. V. Joshi
Garlic is a renewable source as it is a natural herb. Garlic oils from natural herbs consist of components such as esters of glycerol and fatty acids. Garlic oil contains the amino acid alliin (C6H12NO3S). The odor of freshly cut garlic comes from (C6H10OS2), also called as diallyl disulfide sulfoxide, which is generated because of enzymatic action and further reactions result in powerful odorant such as diallyl disulfide and vinyl-[4H]-dithiines as given in Figures 10.9 and 10.10. Table 10.1 below provides details about the chemical composition of essential oil of Allium sativum, that is, garlic oil.39,40
Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices
Published in Drying Technology, 2022
Yu-Peng Pei, Sriram K. Vidyarthi, Jun Wang, Li-Zhen Deng, Hui Wang, Gao-Fei Li, Zhi-An Zheng, Min Wu, Hong-Wei Xiao
The thiosulfinate content is an important quality attribute of garlic, it does not present in intact garlic, it is generated by alliin catalyzed by alliinase when garlic is crushed or chopped.[55,56] The thiosulfinate content of samples subjected to different blanching conditions were presented in Table 2. As can be seen, the thiosulfinate content significantly (p < 0.05) dropped after blanching, with no more than 20% content of the initial content, the highest thiosulfinate content was observed in the samples treated with VSPB at atmospheric pressure duration for 30 s and the blanching cycle time of 3. The findings revealed that the thiosulfinate was unstable in thermal process, which was subjected to a severe inactivation of alliinase and inhibited the produced alliin.[57] In addition, remarkable degradation of the thiosulfinate of garlic slices could be found after drying, which indicated that the thiosulfinate content of garlic slices was significantly (p < 0.05) influenced by the hot air drying. This result was consistent with the findings reported by Ratti.[56]
Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying
Published in Drying Technology, 2021
Yanan Sun, Min Zhang, Ronghua Ju, Arun Mujumdar
Garlic, also known as Allium sativum L., is a liliaceous plant which belongs to the bulb of allium.[1,2] The sulfur compounds of alliin and diallyl trisulfide are the main bioactive substances in fresh garlic with the content of 0.5%∼1.4% and 0.2%∼0.3%, respectively.[3–6] Garlic has many functions, such as antimicrobial activity, ability to lower blood pressure and blood lipid, and anticancer properties, which are all related to the sulfur compounds of garlic.[7–10] Meanwhile, these sulfur compounds are also the main flavor producing substances of garlic, which give garlic a unique flavor.[11,12] The flavor of garlic products obtained by different processing methods is also different.[13,14] Alliin, a unique non-protein sulfur-containing amino acid, is the most abundant sulfur compound in undamaged garlic.[12] The propenesulphenic acid, an active intermediate, can produce thiosulfonic esters (volatile compounds with strong pungent taste) by condensation reaction. The main component of thiosulfites is allicin, which causing the effect of broad-spectrum bactericidal and the pungent odor of garlic.
Pulsed vacuum pickling (PVP) of garlic cloves: Mass transfer kinetics and quality attributes
Published in Drying Technology, 2020
Yang Zhang, Magdalena Zielinska, Gao-Fei Li, Li-Zhen Deng, Bao-Hu Sun, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao
Garlic (Allium sativum L.) is a well-known condiment and medicinal herb. The raw garlic contains abundant amounts of sulfur compounds especially thiosulfinates, which are responsible for an unpleasant pungent odor to the customer. Thiosulfinates (TSs) are generated by the alliinase/alliin enzymatic reaction and released under the process of cell destruction.[1–3] Allicin is the major flavor components and it represents 70–80% of the total TSs.[4] To conquer the flavor defects of raw garlic, the contents of TSs included allicin are expected to be degraded during garlic process.[5–7] Thermal treatments, such as boiling and blanching may reduce the activity of alliinase and the content of allicin. However, they may also have negative effect on texture and taste of final product.[8–10]