Composition of spontaneous black garlic fermentation in a water bath
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600557 |
Resumo: | Abstract Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properties of black garlic increased significantly during the fermentation, except the pH value. The pH value was decreased conveniently during the time of fermentation. Browning intensity as physical properties also increased during the fermentation. A volatile compound in garlic during the fermentation process was analyzed by SPME-GCMS and was quite different compared with fresh garlic. A water bath could be considered as fermentation instrument of black garlic processes. |
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Composition of spontaneous black garlic fermentation in a water bathblack garlicvolatile compoundsSPME-GCMSAbstract Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properties of black garlic increased significantly during the fermentation, except the pH value. The pH value was decreased conveniently during the time of fermentation. Browning intensity as physical properties also increased during the fermentation. A volatile compound in garlic during the fermentation process was analyzed by SPME-GCMS and was quite different compared with fresh garlic. A water bath could be considered as fermentation instrument of black garlic processes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600557Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28720info:eu-repo/semantics/openAccessSETIYONINGRUM,FitriPRIADI,GunawanAFIATI,FifiHERLINA,NinaSOLIKHIN,Akhmadeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600557Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Composition of spontaneous black garlic fermentation in a water bath |
title |
Composition of spontaneous black garlic fermentation in a water bath |
spellingShingle |
Composition of spontaneous black garlic fermentation in a water bath SETIYONINGRUM,Fitri black garlic volatile compounds SPME-GCMS |
title_short |
Composition of spontaneous black garlic fermentation in a water bath |
title_full |
Composition of spontaneous black garlic fermentation in a water bath |
title_fullStr |
Composition of spontaneous black garlic fermentation in a water bath |
title_full_unstemmed |
Composition of spontaneous black garlic fermentation in a water bath |
title_sort |
Composition of spontaneous black garlic fermentation in a water bath |
author |
SETIYONINGRUM,Fitri |
author_facet |
SETIYONINGRUM,Fitri PRIADI,Gunawan AFIATI,Fifi HERLINA,Nina SOLIKHIN,Akhmad |
author_role |
author |
author2 |
PRIADI,Gunawan AFIATI,Fifi HERLINA,Nina SOLIKHIN,Akhmad |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SETIYONINGRUM,Fitri PRIADI,Gunawan AFIATI,Fifi HERLINA,Nina SOLIKHIN,Akhmad |
dc.subject.por.fl_str_mv |
black garlic volatile compounds SPME-GCMS |
topic |
black garlic volatile compounds SPME-GCMS |
description |
Abstract Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properties of black garlic increased significantly during the fermentation, except the pH value. The pH value was decreased conveniently during the time of fermentation. Browning intensity as physical properties also increased during the fermentation. A volatile compound in garlic during the fermentation process was analyzed by SPME-GCMS and was quite different compared with fresh garlic. A water bath could be considered as fermentation instrument of black garlic processes. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600557 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600557 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.28720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.2 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126329011044352 |