Effect of ultrahigh pressure treatment on nutritional composition and micromorphology of garlic

Sheng Zhicun; Chen Xiaolan

doi:10.1117/12.2657199

18 October 2022 Effect of ultrahigh pressure treatment on nutritional composition and micromorphology of garlic

Sheng Zhicun, Chen Xiaolan

Proceedings Volume 12349, International Conference on Agri-Photonics and Smart Agricultural Sensing Technologies (ICASAST 2022); 123490V (2022) https://doi.org/10.1117/12.2657199
Event: International Conference on Agri-Photonics and Smart Agricultural Sensing Technologies (ICASAST 2022), 2022, Zhengzhou, China

Abstract

This study aimed at evaluating the effect of different ultrahigh pressures (UHPs) (non-pressurized, 100, 200, 300, 400, 500 MPa) treatment on nutritional composition and micromorphology of garlic. The results showed that the total sugar content decreased compared with that in non-pressurized, but was not significantly changed among different UHPs treatment (P<0.05); However, the reducing sugar content increased gradually, and reached the highest value at 500 MPa. Both the content of protein and total phenol were significantly higher than that in non-pressure (P⪆0.05); the protein content initially rose and then fell with increasing pressure, and reached the highest at 300 MPa. Change of total phenol content decreased with increasing pressure. The alliin content was all reduced after UHPs treatment. For micromorphology, the starch particles of vascular bundle cells on the surface of garlic were broken and dissolved, and the surface appeared damage indentation after treating with different UHPs compared with the non-pressurized group; but the infrared spectroscopy was shown no difference. The study will provide a reference for UHP to improve the quality of garlic or other foods.

Citation Download Citation

Sheng Zhicun and Chen Xiaolan "Effect of ultrahigh pressure treatment on nutritional composition and micromorphology of garlic", Proc. SPIE 12349, International Conference on Agri-Photonics and Smart Agricultural Sensing Technologies (ICASAST 2022), 123490V (18 October 2022); https://doi.org/10.1117/12.2657199

ACCESS THE FULL ARTICLE

INSTITUTIONAL
Select your institution to access the SPIE Digital Library.

SELECT YOUR INSTITUTION

PERSONAL
Sign in with your SPIE account to access your personal subscriptions or to use specific features such as save to my library, sign up for alerts, save searches, etc.

PERSONAL SIGN IN

No SPIE Account? Create one

PURCHASE THIS CONTENT

SUBSCRIBE TO DIGITAL LIBRARY

50 downloads per 1-year subscription

Members: $195

Non-members: $335 ADD TO CART

25 downloads per 1 - year subscription

Members: $145

Non-members: $250 ADD TO CART

PURCHASE SINGLE ARTICLE

Includes PDF, HTML & Video, when available

Members: $17.00

Non-members: $21.00 ADD TO CART

PROCEEDINGS
7 PAGES

DOWNLOAD PAPER SAVE TO MY LIBRARY

GET CITATION

RIGHTS & PERMISSIONS

Get copyright permission Get copyright permission on Copyright Marketplace

KEYWORDS

Proteins

Absorption

Infrared spectroscopy

Particles

Scanning electron microscopy

Infrared radiation

Spectroscopy

Show All Keywords

Keywords/Phrases

Search In:

Publication Years