بررسی اثر روشهای مختلف خشک کردن بر عملکرد آنتی‌اکسیدانی و فیتوشیمیایی گیاه دارویی Allium hirtifolium Boiss.
محورهای موضوعی :
گیاهان دارویی
مریم پورغریب
1
,
محبوبه زارع مهرجردی
2
,
اکبر عرب حسینی
3
1 - گروه باغبانی، دانشکده فناوری کشاورزی، دانشگاه تهران، تهران، ایران
2 - گروه باغبانی، دانشکده فناوری کشاورزی، دانشگاه تهران، تهران، ایران
3 - گروه فنی کشاورزی، دانشکده فناوری کشاورزی، دانشگاه تهران، تهران، ایران
تاریخ دریافت : 1401/04/12
تاریخ پذیرش : 1401/05/29
تاریخ انتشار : 1401/10/01
کلید واژه:
آنتی اکسیدان,
موسیر,
متابولیت‌های ثانویه,
خشک‌کردن,
آلییسین,
Allium hirtifolium Boiss,
چکیده مقاله :
موسیر با نام علمیAllium hirtifolium Boiss. گیاهی بومی ایران بوده و به لحاظ دارا بودن ترکیبات گوگردی علاوه بر مصرف خوراکی، کاربرد دارویی دارد. به منظور بررسی تاثیر روشهای مختلف خشک‌کردن بر کیفیت موسیر آزمایشی طراحی شد. برش های موسیر، با ده روش مختلف شامل قرار گیری در سایه و آفتاب، خیساندن موسیر به مدت 24 ساعت در آب و سپس قرارگیری در آفتاب (روش سنتی مورد استفاده)، استفاده از آون با دماهای 50، 60 و 70 درجه سانتی گراد، استفاده از مایکروویو با توان 360، 540 و 720 وات و استفاده از خشک‌کن انجمادی خشک شدند. تاثیر روشهای مختلف خشک‌کردن بر ظرفیت آنتی‌اکسیدانی (روش DPPH)، میزان فنول کل (روش فولین سیو کالتو)، فلاونوئید (روش آلومینیوم کلراید)، آلیسین (روش 4-مرکاپتوپیریدین) و کربوهیدرات محلول و ذخیره ای (روش آنترون) و همچنین کیفیت رنگ (روش پردازش تصویر) موسیر بررسی شد. مقدار رطوبت اولیه نمونه ها 69/41 درصد بر پایه وزن تر بود. بیشترین فعالیت آنتی‌اکسیدانی به عصاره متانولی بدست آمده از خیساندن، نمونه تازه و سپس خشک شده در سایه تعلق داشت. بیشترین محتوی فنول کل متعلق به عصاره حاصل از خیساندن نمونه های خشک شده در خشک کن انجمادی بود. بیشترین میزان فلاونوئید نیز به عصاره حاصل شده به روش اولتراسونیک، نمونه تازه و سپس خشک کن انجمادی تعلق داشت. بعد از موسیر تازه بیشترین آلیسین در نمونه های خشک شده در سایه مشاهده شد. موسیر خشک شده در خشک کن انجمادی و مایکروویو با توان 720 وات به ترتیب بیشترین کربوهیدرات محلول و ذخیره ای را داشتند. کمترین مقدار قهوه‌ای شدن در پی خشک شدن در نمونه خشک شده با خشک کن انجمادی مشاهده گردید. در بین روش های خشک کردن موسیر، سایه خشک مناسب ترین روش برای حفظ کیفیت موسیر معرفی شد و مشخص گردید که روش سنتی خشک کردن موسیر موجب از دست رفتن ترکیبات زیست فعال آن می گردد.
چکیده انگلیسی:
Allium hirtifolium Boiss. is a native plant of Iran and has medicinal uses due to its organosulfur compounds, in addition to consuming edible. The experiment was designed to investigate the effect of different drying methods on the quality of Allium hirtifolium. Allium hirtifolium slices were dried by using ten methods, which were sun and shade drying, soaking Allium hirtifolium in water for 24 hours and then sun drying (traditional method), oven drying (50, 60 and 70 °C), microwave drying (360, 540 and 720 W) and freeze-drying. The effect of different drying methods on antioxidant capacity (DPPH assay), total phenol content (Folin-Ciocalteu method), flavonoids (aluminum chloride colorimetric assay), allicin (4-mercaptopyridine method) and soluble and storage carbohydrates (anthrone method) as well as Allium hirtifolium color quality (image processing analysis) were investigated. The initial moisture content of the samples was 69.41% based on fresh weight. The highest antioxidant activity belonged to the extracts obtained by maceration of fresh samples followed by the shade-dried samples with methanol. The total phenolic content was found to be highest in the freeze-dried samples macerated with methanol. The greatest flavonoid content was observed in fresh samples followed by the freeze dried samples extracted by ultrasound. Shade- dried samples, next to fresh Allium hirtifolium, had the highest allicin. The maximum levels of soluble and storage carbohydrates were found in freeze-dried samples and microwave-dried samples at 720 W power, respectively. After the drying process, the lowest browning index was observed in freeze-dried samples. Among the drying methods, shade drying was introduced as the most suitable method to maintain the quality of Allium hirtifolium and it was found that the traditional method of drying Allium hirtifolium causes the loss of its bioactive compounds.
منابع و مأخذ:
References
Abano, E.E., Ma, H. and Qu, W. (2011). Effects of pretreatments on the drying characteristics and chemical composition of garlic slices in a convective hot air dryer. Journal of Agriculture and Food Technology, 1(5): 50-58.
Aleebrahim-Dehkordy, E., Ghasemi-Pirbalouti, A. and Mirhoseini, M. (2016). A comprehensive review on Allium hirtifolium as a medicinal and edible plant. Der Pharmacia Lettre, 8(1): 188-196.
Argyropoulos, D. and Müller, J. (2014). Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm (Melissa officinalis). Journal of Applied Research on Medicinal and Aromatic Plants, 1(1): 15-22.
Bhatt, S., Tewari, G., Pande, C., Prakash, O. and Tripathi, S. (2019). Aroma profile and antioxidant potential of Origanum vulgare: impact of drying. Journal of Essential Oil Bearing Plants, 22(1): 214-230.
Bhatta, S., Stevanovic Janezic, T. and Ratti, C. (2020). Freeze-drying of plant-based foods. Foods, 9(1): 87-109.
Biernacka, B., Dziki, D., Kozłowska, J., Kowalska, I. and Soluch, A. (2021). Dehydrated at different conditions and powdered leek as a concentrate of biologically active substances: Antioxidant activity and phenolic compound profile. Materials, 14(20): 6127-6143.
Branisa, J., Jomova, K., Porubska, M., Kollar, V., Simunkova, M. and Valko, M. (2017). Effect of drying methods on the content of natural pigments and antioxidant capacity in extracts from medicinal plants: a spectroscopic study. Chemical Papers, 71(10): 1993-2002.
Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á.A. and Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9): 1261-1288.
Chen, S., Shen, X., Cheng, S., Li, P., Du, J., Chang, Y. and Meng, H. (2013). Evaluation of garlic cultivars for polyphenolic content and antioxidant properties. PLoS One, 8(11): 1-13.
Condurso, C., Cincotta, F., Tripodi, G., Merlino, M. and Verzera, A. (2019). Influence of drying technologies on the aroma of Sicilian red garlic. LWT - Food Science and Technology, 104: 180-185.
de Almeida Rios, P., de Andrade, E.T., Moreira, K.S., de Oliveira, F.D.S. and Araújo, B.L.O. (2020). Drying kinetics of Chinese garlic (Allium tuberosum) and its effect on color. Ciência e Natura, 42: 8-25.
Fante, L. and Noreña, C.P.Z. (2015). Quality of hot air dried and freeze-dried of garlic (Allium sativum). Journal of Food Science and Technology, 52(1): 211-220.
González-de-Peredo, A.V., Vázquez-Espinosa, M., Espada-Bellido, E., Carrera, C., Ferreiro-González, M., Barbero, G.F. and Palma, M. (2021). Flavonol composition and antioxidant activity of onions (Allium cepa) based on the development of new analytical ultrasound-assisted extraction methods. Antioxidants, 10(2): 273-295.
Irigoyen, J.J., Einerich, D.W. and Sánchez‐Díaz, M. (1992). Water stress induced changes in concentrations of proline and total soluble sugars in nodulated alfalfa (Medicago sativa) plants. Physiologia Plantarum, 84(1): 55-60.
Kamran, M., Hamlin, A.S., Scott, C.J. and Obied, H.K. (2015). Drying at high temperature for a short time maximizes the recovery of olive leaf biophenols. Industrial Crops and Products, 78: 29-38.
Kurnia, D., Ajiati, D., Heliawati, L. and Sumiarsa, D. (2021). Antioxidant properties and structure-antioxidant activity relationship of Allium species leaves. Molecules, 26(23): 7175-7202.
Leontiev, R., Hohaus, N., Jacob, C., Gruhlke, M.C. and Slusarenko, A.J. (2018). A comparison of the antibacterial and antifungal activities of thiosulfinate analogues of allicin. Scientific Reports, 8(1): 1-19.
Li, Z., Raghavan, G.S.V., Wang, N. and Vigneault, C. (2011). Drying rate control in the middle stage of microwave drying. Journal of Food Engineering, 104(2): 234-238.
Liu, H., Liu, H., Liu, H., Zhang, X., Hong, Q., Chen, W. and Zeng, X. (2021). Microwave drying characteristics and drying quality analysis of corn in China. Processes, 9(9): 1511-1523.
Ludlow, R.A., Pacenza, M., Chiappetta, A., Christofides, S.R., Evans, G., Graz, M., Marti, G., Rogers, H.J. and Müller, C.T. (2021). Storage time and temperature affects volatile organic compound profile, alliinase activity and postharvest quality of garlic. Postharvest Biology and Technology, 177: 111533-111543.
McCready, R.M., Guggolz, J., Silviera, V. and Owens, H.S. (1950). Determination of starch and amylose in vegetables. Analytical Chemistry, 22(9): 1156-1158.
Miron, T., Shin, I., Feigenblat, G., Weiner, L., Mirelman, D., Wilchek, M. and Rabinkov, A. (2002). A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Analytical Biochemistry, 307(1): 76-83.
Moradi, Y., Moradi-Sardareh, H., Ghasemi, H., Mohamadi, N., Moradi, M.N. and Hosseini-Zijoud, S.M. (2013). Medicinal properties of Persian shallot. European Journal of Experimental Biology, 3(1): 371-379.
Niemiec, W. and Trzepieciński, T. (2018). Drying of herbal plants as a method of management of wasteland. Ekonomia i Środowisko, 3(66): 106-116.
Nurhaslina, C.R., Bacho, S.A. and Mustapa, A.N. (2022). Review on drying methods for herbal plants. Materials Today: Proceedings, 63: S122-S139.
Oliveira, S.M., Ramos, I.N., Brandão, T.R. and Silva, C.L. (2015). Effect of air‐drying temperature on the quality and bioactive characteristics of dried Galega Kale (Brassica oleracea var. Acephala). Journal of Food Processing and Preservation, 39(6): 2485-2496.
Omidifar, N., Nili-Ahmadabadi, A., Gholami, A., Dastan, D., Ahmadimoghaddam, D. and Nili-Ahmadabadi, H. (2020). Biochemical and histological evidence on the protective effects of Allium hirtifolium boiss (Persian Shallot) as an herbal supplement in cadmium-induced hepatotoxicity. Evidence-based complementary and alternative medicine, 2020(1): 1-8.
Orphanides, A., Goulas, V. and Gekas, V. (2016). Drying technologies: vehicle to high-quality herbs. Food Engineering Reviews, 8(2): 164-180.
Oztekin, S. and Martinov, M. (2014). Medicinal and aromatic crops: harvesting, drying, and processing. CRC Press. 340 p.
Poós, T. and Varju, E. (2017). Drying characteristics of medicinal plants. International Review of Applied Sciences and Engineering, 8(1): 83-91.
Rao, P.P., Nagender, A., Rao, L.J. and Rao, D.G. (2007). Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders. European Food Research and Technology, 224(6): 791-795.
Rao, T.S.B. and Murugan, S. (2021). Solar drying of medicinal herbs: A review. Solar Energy, 223: 415-436.
Rasouli, M., Ghasemzadeh, H.R. and Nalbandi, H. (2011). Convective drying of garlic (Allium sativum): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13): 1707-1714.
Razavi, R. and Kenari, R.E. (2016). Antioxidant activity of red onion (Allium cepa) peel extract produced by maceration, ultrasonic assisted and supercritical extraction techniques. In: 24th Iranian Food Science and Technology Congress. Tehran, Iran.
Ren, F., Perussello, C.A., Zhang, Z., Gaffney, M.T., Kerry, J.P. and Tiwari, B.K. (2018). Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepa). Drying Technology, 36(4): 435-447.
Salehi, B., Zucca, P., Orhan, I.E., Azzini, E., Adetunji, C.O., Mohammed, S.A., Banerjee, S.K., Sharopov, F., Rigano, D., Sharifi-Rad, J. and Armstrong, L. (2019). Allicin and health: A comprehensive review. Trends in Food Science and Technology, 86: 502-516.
Sasi, M., Kumar, S., Kumar, M., Thapa, S., Prajapati, U., Tak, Y., Changan, S., Saurabh, V., Kumari, S., Kumar, A. and Hasan, M. (2021). Garlic (Allium sativum) bioactives and its role in alleviating oral pathologies. Antioxidants, 10(11): 1847-1881.
Savas, E. (2022). The modelling of convective drying variables’ effects on the functional Properties of Sliced Sweet Potatoes. Foods, 11(5): 741-757.
Strati, I.F., Kostomitsopoulos, G., Lytras, F., Zoumpoulakis, P., Proestos, C. and Sinanoglou, V. J. (2018). Optimization of polyphenol extraction from Allium ampeloprasum porrum through response surface methodology. Foods, 7(10): 162-172.
Sunanta, P., Pankasemsuk, T., Jantanasakulwong, K., Chaiyaso, T., Leksawasdi, N., Phimolsiripol, Y., Rachtanapun, P., Seesuriyachan, P. and Sommano, S.R. (2021). Does curing moisture content affect black garlic physiochemical quality? Horticulturae, 7(12): 535-551.
Thamkaew, G., Sjöholm, I. and Galindo, F. G. (2021). A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition, 61(11): 1763-1786.
Zhang, B., Qiu, Z., Zhao, R., Zheng, Z., Lu, X. and Qiao, X. (2021). Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum). Journal of Food Science, 86(1): 31-39.
_||_References
Abano, E.E., Ma, H. and Qu, W. (2011). Effects of pretreatments on the drying characteristics and chemical composition of garlic slices in a convective hot air dryer. Journal of Agriculture and Food Technology, 1(5): 50-58.
Aleebrahim-Dehkordy, E., Ghasemi-Pirbalouti, A. and Mirhoseini, M. (2016). A comprehensive review on Allium hirtifolium as a medicinal and edible plant. Der Pharmacia Lettre, 8(1): 188-196.
Argyropoulos, D. and Müller, J. (2014). Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm (Melissa officinalis). Journal of Applied Research on Medicinal and Aromatic Plants, 1(1): 15-22.
Bhatt, S., Tewari, G., Pande, C., Prakash, O. and Tripathi, S. (2019). Aroma profile and antioxidant potential of Origanum vulgare: impact of drying. Journal of Essential Oil Bearing Plants, 22(1): 214-230.
Bhatta, S., Stevanovic Janezic, T. and Ratti, C. (2020). Freeze-drying of plant-based foods. Foods, 9(1): 87-109.
Biernacka, B., Dziki, D., Kozłowska, J., Kowalska, I. and Soluch, A. (2021). Dehydrated at different conditions and powdered leek as a concentrate of biologically active substances: Antioxidant activity and phenolic compound profile. Materials, 14(20): 6127-6143.
Branisa, J., Jomova, K., Porubska, M., Kollar, V., Simunkova, M. and Valko, M. (2017). Effect of drying methods on the content of natural pigments and antioxidant capacity in extracts from medicinal plants: a spectroscopic study. Chemical Papers, 71(10): 1993-2002.
Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á.A. and Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9): 1261-1288.
Chen, S., Shen, X., Cheng, S., Li, P., Du, J., Chang, Y. and Meng, H. (2013). Evaluation of garlic cultivars for polyphenolic content and antioxidant properties. PLoS One, 8(11): 1-13.
Condurso, C., Cincotta, F., Tripodi, G., Merlino, M. and Verzera, A. (2019). Influence of drying technologies on the aroma of Sicilian red garlic. LWT - Food Science and Technology, 104: 180-185.
de Almeida Rios, P., de Andrade, E.T., Moreira, K.S., de Oliveira, F.D.S. and Araújo, B.L.O. (2020). Drying kinetics of Chinese garlic (Allium tuberosum) and its effect on color. Ciência e Natura, 42: 8-25.
Fante, L. and Noreña, C.P.Z. (2015). Quality of hot air dried and freeze-dried of garlic (Allium sativum). Journal of Food Science and Technology, 52(1): 211-220.
González-de-Peredo, A.V., Vázquez-Espinosa, M., Espada-Bellido, E., Carrera, C., Ferreiro-González, M., Barbero, G.F. and Palma, M. (2021). Flavonol composition and antioxidant activity of onions (Allium cepa) based on the development of new analytical ultrasound-assisted extraction methods. Antioxidants, 10(2): 273-295.
Irigoyen, J.J., Einerich, D.W. and Sánchez‐Díaz, M. (1992). Water stress induced changes in concentrations of proline and total soluble sugars in nodulated alfalfa (Medicago sativa) plants. Physiologia Plantarum, 84(1): 55-60.
Kamran, M., Hamlin, A.S., Scott, C.J. and Obied, H.K. (2015). Drying at high temperature for a short time maximizes the recovery of olive leaf biophenols. Industrial Crops and Products, 78: 29-38.
Kurnia, D., Ajiati, D., Heliawati, L. and Sumiarsa, D. (2021). Antioxidant properties and structure-antioxidant activity relationship of Allium species leaves. Molecules, 26(23): 7175-7202.
Leontiev, R., Hohaus, N., Jacob, C., Gruhlke, M.C. and Slusarenko, A.J. (2018). A comparison of the antibacterial and antifungal activities of thiosulfinate analogues of allicin. Scientific Reports, 8(1): 1-19.
Li, Z., Raghavan, G.S.V., Wang, N. and Vigneault, C. (2011). Drying rate control in the middle stage of microwave drying. Journal of Food Engineering, 104(2): 234-238.
Liu, H., Liu, H., Liu, H., Zhang, X., Hong, Q., Chen, W. and Zeng, X. (2021). Microwave drying characteristics and drying quality analysis of corn in China. Processes, 9(9): 1511-1523.
Ludlow, R.A., Pacenza, M., Chiappetta, A., Christofides, S.R., Evans, G., Graz, M., Marti, G., Rogers, H.J. and Müller, C.T. (2021). Storage time and temperature affects volatile organic compound profile, alliinase activity and postharvest quality of garlic. Postharvest Biology and Technology, 177: 111533-111543.
McCready, R.M., Guggolz, J., Silviera, V. and Owens, H.S. (1950). Determination of starch and amylose in vegetables. Analytical Chemistry, 22(9): 1156-1158.
Miron, T., Shin, I., Feigenblat, G., Weiner, L., Mirelman, D., Wilchek, M. and Rabinkov, A. (2002). A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates. Analytical Biochemistry, 307(1): 76-83.
Moradi, Y., Moradi-Sardareh, H., Ghasemi, H., Mohamadi, N., Moradi, M.N. and Hosseini-Zijoud, S.M. (2013). Medicinal properties of Persian shallot. European Journal of Experimental Biology, 3(1): 371-379.
Niemiec, W. and Trzepieciński, T. (2018). Drying of herbal plants as a method of management of wasteland. Ekonomia i Środowisko, 3(66): 106-116.
Nurhaslina, C.R., Bacho, S.A. and Mustapa, A.N. (2022). Review on drying methods for herbal plants. Materials Today: Proceedings, 63: S122-S139.
Oliveira, S.M., Ramos, I.N., Brandão, T.R. and Silva, C.L. (2015). Effect of air‐drying temperature on the quality and bioactive characteristics of dried Galega Kale (Brassica oleracea var. Acephala). Journal of Food Processing and Preservation, 39(6): 2485-2496.
Omidifar, N., Nili-Ahmadabadi, A., Gholami, A., Dastan, D., Ahmadimoghaddam, D. and Nili-Ahmadabadi, H. (2020). Biochemical and histological evidence on the protective effects of Allium hirtifolium boiss (Persian Shallot) as an herbal supplement in cadmium-induced hepatotoxicity. Evidence-based complementary and alternative medicine, 2020(1): 1-8.
Orphanides, A., Goulas, V. and Gekas, V. (2016). Drying technologies: vehicle to high-quality herbs. Food Engineering Reviews, 8(2): 164-180.
Oztekin, S. and Martinov, M. (2014). Medicinal and aromatic crops: harvesting, drying, and processing. CRC Press. 340 p.
Poós, T. and Varju, E. (2017). Drying characteristics of medicinal plants. International Review of Applied Sciences and Engineering, 8(1): 83-91.
Rao, P.P., Nagender, A., Rao, L.J. and Rao, D.G. (2007). Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders. European Food Research and Technology, 224(6): 791-795.
Rao, T.S.B. and Murugan, S. (2021). Solar drying of medicinal herbs: A review. Solar Energy, 223: 415-436.
Rasouli, M., Ghasemzadeh, H.R. and Nalbandi, H. (2011). Convective drying of garlic (Allium sativum): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13): 1707-1714.
Razavi, R. and Kenari, R.E. (2016). Antioxidant activity of red onion (Allium cepa) peel extract produced by maceration, ultrasonic assisted and supercritical extraction techniques. In: 24th Iranian Food Science and Technology Congress. Tehran, Iran.
Ren, F., Perussello, C.A., Zhang, Z., Gaffney, M.T., Kerry, J.P. and Tiwari, B.K. (2018). Effect of agronomic practices and drying techniques on nutritional and quality parameters of onions (Allium cepa). Drying Technology, 36(4): 435-447.
Salehi, B., Zucca, P., Orhan, I.E., Azzini, E., Adetunji, C.O., Mohammed, S.A., Banerjee, S.K., Sharopov, F., Rigano, D., Sharifi-Rad, J. and Armstrong, L. (2019). Allicin and health: A comprehensive review. Trends in Food Science and Technology, 86: 502-516.
Sasi, M., Kumar, S., Kumar, M., Thapa, S., Prajapati, U., Tak, Y., Changan, S., Saurabh, V., Kumari, S., Kumar, A. and Hasan, M. (2021). Garlic (Allium sativum) bioactives and its role in alleviating oral pathologies. Antioxidants, 10(11): 1847-1881.
Savas, E. (2022). The modelling of convective drying variables’ effects on the functional Properties of Sliced Sweet Potatoes. Foods, 11(5): 741-757.
Strati, I.F., Kostomitsopoulos, G., Lytras, F., Zoumpoulakis, P., Proestos, C. and Sinanoglou, V. J. (2018). Optimization of polyphenol extraction from Allium ampeloprasum porrum through response surface methodology. Foods, 7(10): 162-172.
Sunanta, P., Pankasemsuk, T., Jantanasakulwong, K., Chaiyaso, T., Leksawasdi, N., Phimolsiripol, Y., Rachtanapun, P., Seesuriyachan, P. and Sommano, S.R. (2021). Does curing moisture content affect black garlic physiochemical quality? Horticulturae, 7(12): 535-551.
Thamkaew, G., Sjöholm, I. and Galindo, F. G. (2021). A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition, 61(11): 1763-1786.
Zhang, B., Qiu, Z., Zhao, R., Zheng, Z., Lu, X. and Qiao, X. (2021). Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum). Journal of Food Science, 86(1): 31-39.
