Search Results (73)

The freshwater drum (Aplodinotus grunniens) is a promising aquaculture species due to its strong environmental adaptability, tolerance to low temperatures, rapid growth rate, high nutritional value, high-quality texture (garlic-clove-shaped flesh), and absence of intermuscular bones. Nevertheless, processing technologies related to freshwater drum remain largely unexplored. Salting pretreatment serves as a viable strategy for enhancing the quality attributes of frozen fish products. This study investigated the effects of different sodium chloride (NaCl) pickling concentrations (0.25, 1, and 3 mol/L) on the physicochemical properties and quality attributes of frozen–thawed freshwater drum (Aplodinotus grunniens). Results indicated that elevated NaCl concentrations (1–3 mol/L) significantly (p < 0.05) shortened the transit time through the maximum ice crystal formation zone during freezing, effectively mitigating structural damage to myofibrillar networks. As the NaCl concentration increased from 0 to 3 mol/L, the water content decreased from 71.26 ± 0.22% to 68.64 ± 0.50%, while the salt content increased from 0.31 ± 0.01% to 8.46 ± 0.12%. Pickling pretreatment markedly enhanced water-holding capacity and improved texture profiles, including hardness, springiness, gumminess, and chewiness. Histological analysis revealed preserved myofibril integrity in high-salt-treated samples, supported by reduced fluorescence intensity of myofibrillar proteins, indicating mitigated freeze-induced denaturation. Low-field NMR confirmed salt-induced redistribution of water states, with decreased free water proportion. Our results identify that pretreatment with NaCl at concentrations ≥ 1 mol/L is an effective strategy to preserve the post-thaw quality. Due to 3 mol/L NaCl resulting in a relatively high salt content, 1 mol/L NaCl pretreatment is more suitable for maintaining the quality of freeze–thawed freshwater drums. Full article

Garlic (Allium sativum) is widely used in human diets and medicine, but its safety for dogs remains uncertain. Heinz bodies in red blood cells are indicators of oxidative damage, which may lead to hemolytic anemia. This study evaluated the effects of different forms and concentrations of garlic on canine erythrocytes in vitro. The experiment consisted of two phases: Phase 1 compared fresh, dried, and granulated garlic, while Phase 2 assessed two concentrations of granulated garlic (0.1 and 0.2 g/mL). Blood from healthy dogs was incubated with ethanol extracts of garlic. Hemolysis was measured spectrophotometrically by hemoglobin release, and blood smears were examined for Heinz bodies and eccentrocytes. All garlic preparations caused hemolysis, most strongly granulated garlic at 0.2 g/mL (p < 0.01). Blood smears confirmed red blood cell damage, with more Heinz bodies and eccentrocytes in dried and granulated garlic samples. In conclusion, the form and concentration of garlic strongly influence its hemolytic activity. Processing methods such as drying and granulation may enhance the release of reactive compounds, increasing the risk of oxidative damage to canine red blood cells. Full article

This study aims to evaluate the usability of agricultural wastes such as rice husk ash (RHA) and garlic husk ash (GHA) in improving silt soils by the alkali activation method. During the stabilization process, samples prepared with binder systems containing sodium hydroxide (SH) and sodium silicate (SS) at different SH/SS ratios (1, 3, and 9) and additive rates (0%, 4.5%, and 9%) were cured in two different curing environments (cured at ambient temperature—AC and cured in oven at 35 °C—OC) for 7, 28, 56, and 90 days. Mechanical behavior was evaluated by unconfined compressive strength (UCS) and unconsolidated-undrained triaxial compression (UU) tests; environmental strength was analyzed by 25 and 50 cycles of freeze–thaw (F–T) tests. Microstructure development was investigated by SEM and XRD analyses, while sustainability assessment was carried out with carbon footprint (kg·CO₂/kg) and carbon efficiency (CI) parameters. The findings showed that mixtures containing 9% RHA and a high SH/SS ratio provided high strength in both AC and OC environments. While using GHA alone provided limited mechanical performance, it increased the binding capacity by creating a synergistic effect when used with RHA. Oven-curing environment increased the speed of pozzolanic reactions and the development of the binder phase, resulting in denser microstructures. In addition, the RHA additive played a critical role in maintaining the resistance against freeze–thaw cycles. Carbon emission analyses revealed that SH and SS had high carbon loads, while RHA and GHA additives provided environmentally sustainable solutions with low carbon footprint and high strength. As a result, alkaline activation systems with RHA and GHA additives offer a strong alternative for sustainable soil improvement applications with high strength and environmental durability. Full article

Black garlic is a thermally processed product derived from fresh garlic through controlled high-temperature and -humidity conditions. During this process, the formation of 5-hydroxymethylfurfural (5-HMF), a potentially harmful byproduct, is a major quality and safety concern in food processing. This study systematically investigated the distributions of 5-HMF and key process-related biochemical components in black garlic samples from three major production regions in China—Jiangsu, Yunnan, and Shandong. Additionally, correlations between 5-HMF and biochemical components—reducing sugars, amino acids, and organic acids—were analyzed to inform process optimization strategies. Results showed significant regional variation in 5-HMF content, with Jiangsu black garlic exhibiting the highest levels, followed by Yunnan and Shandong (p < 0.05). Partial least squares regression analysis (PLSR) indicated that the key biochemical factors regulating 5-HMF accumulation are primarily organic acids. Among them, citric acid was identified as the most important negative regulator (VIP = 3.11). Although acetic acid (VIP = 1.38) and malic acid (VIP = 1.03) showed positive correlations with 5-HMF, aspartic acid (VIP = 0.41) and fructose (VIP = 0.43) exhibited a weak positive correlation, and arginine (VIP = 0.89) showed weak negative correlations, their effects were far less significant than that of citric acid. Based on these findings, we propose a potential strategy for reducing 5-HMF content in black garlic—selecting raw material cultivars with higher endogenous citric acid levels or exploring the exogenous addition and regulation of citric acid during processing. This study provides a theoretical foundation for understanding the accumulation mechanism of 5-HMF in black garlic and suggests new potential regulatory directions for controlling its content. Full article

After undergoing peeling-machine operations, skinned garlic cloves affect subsequent processing, and their manual removal is harmful to health. In this paper, an intelligent garlic-clove-removal test bench was designed, which mainly included a hopper, lifter, vibration conveyor, conveyor belt, visual system, removal robot, control cabinet, frame, etc. A technical method based on machine vision technology to distinguish whether or not garlic cloves had a skin was explored to ensure that the test bench could complete the recognition of the skinned garlic cloves, and to check that the test bench could also complete the removal of skinned garlic cloves. Tests were carried out to check the success rate of machine vision and the removal robot, and to optimize the parameters of the test bench. The results showed that the average success rate of machine vision was 99.15%, and the average success rate of the removal robot was 99.13%. The results also showed that the order of the three factors influence index was the conveying speed, the conveying volume, and the removal period. The regression analysis showed that when the conveying speed was 0.1 m·s⁻¹, the grasping period was 1.725 s, the conveying volume was 104.4 kg·h⁻¹, the qualified rate of the finished product was 97.15%, and the verification test result was 97.02%, which had no significant difference from the analysis result. The research results of this paper are conducive to the development of intelligent detection technology of garlic cloves, and to the development of garlic-planting technology and deep processing technology. Full article

Background/Objectives: The consumption of microwave ready meals has increased significantly in recent years due to a noticeable reduction in the available time to spend cooking. However, one of the issues about this type of diet is its nutrient intake. The main objective of this study was to determine the content of macroelements (Na, K, Ca, and Mg) in samples of animal origin (omelette, chicken curry, meatballs, shredded meat, and prawns), vegetable origin (vegetable garnish, round rice, pesto pasta, cream of vegetable soup, and chickpeas with spinach), and mixed origin (pizza, lasagna, seafood paella, cannelloni, and spaghetti Bolognese). Methods: The macroelement content was determined by ICP-OES (Inductively Coupled Plasma—Optical Emission Spectrometry) in 288 samples of different microwave foods. Results: Likewise, the possible difference in the content of macroelements after the microwave heating process was studied, and significant differences in the Ca content were observed in the three analyzed food groups, indicating that there may have been migration from the container to the food. The concentrations of Na and Ca in the tails of garlic prawns (9381 ± 3102 mg Na/kg fw and 845 ± 134 mg Ca/kg fw) stood out. The vegetable side dish stood out for its higher concentration of K (3424 ± 1319 mg/kg fw). Pizza registered the highest concentrations of the four macrolements within the group of foods of mixed origin. The study of the dietary intake indicated that the consumption of some animal-based products offered a contribution to the safe and adequate intake of Na of almost 50%, which could pose a risk of dietary overdose as Na is an element found in many foods. Conclusions: It is recommended to moderate the consumption of some of the dishes analyzed mainly because of the risk of the high intake of Na. Full article

Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of this study was to evaluate the quality, chemical and functional characteristics, and shelf life of bread with different percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder (BGP). The analysis conducted on the powder showed important changes in composition, and the polyphenol content and antioxidant activity increased when the garlic was processed. The data obtained demonstrated that BGP did not modify the nutritional composition of the bread, while the total polyphenol and total flavonoid content and antioxidant activity progressively increased from 1.40 mg GAE/g, 0.28 mg CE/g, and 0.15 mg TE/g to 1.75 mg GAE/g, 0.56 mg CE/g, and 0.47 mg TE/g, respectively, as the amount of BGP increased from 1 to 3% in comparison with wheat bread. Moreover, BGP improved the shelf life of breads enhanced with 2 and 3% of powder, reducing microorganism growth and water loss; however, on the other hand, the added powder caused an increase in acidity and color intensity. At higher powder percentages, the acceptability and palatability of the bread to the consumers were reduced. Full article

Garlic (Allium sativum L.) is well known for its numerous health benefits; however, its strong flavor and aroma may limit its consumption due to gastrointestinal discomfort. This study aimed to evaluate puffing as a novel garlic processing method and compare the properties of puffed garlic with those of raw and black garlic (BG). Puffing was applied at different pressures after adjusting moisture content, resulting in significant physicochemical changes, including increased browning and the development of a porous, crunchy texture. In contrast, BG exhibited a black coloration and a gelatinous texture. Puffing resulted in a marked improvement in extraction yield (except at 196 kPa) and an increase in Maillard reaction products (MRPs), which correlated with the intensity of browning. Although the total phenolic content (TPC) and total flavonoid content (TFC) increased three-fold and eight-fold, respectively, compared to raw garlic, the antioxidant activities determined by DPPH and ABTS radical scavenging activities increased by 22-fold and 61-fold, respectively, compared to raw garlic. All garlic samples demonstrated anti-inflammatory activity, with puffing pressure significantly influencing the suppression of IL-6 production. While BG is widely recognized for its enhanced health-promoting properties, puffed garlic exhibited comparable antioxidant and anti-inflammatory benefits in a shorter time frame and with a better retention of garlic’s original flavor. These findings highlight puffing as an efficient and promising alternative to traditional garlic processing, enhancing functionality while reducing sensory drawbacks. Full article

Oral cancer refers to cancers originating in the oral cavity and oropharyngeal regions. It is the 16th most prevalent cancer and the sixth leading cause of cancer-related deaths. However, the mechanisms of its progression are still being understood, and interventions to provide early diagnosis need to be improved. More studies have recently been conducted on oral cancer, and many reviews have summarized the findings in this field, focusing on individual factors. However, few review articles have evaluated the combinational impacts of different factors on oral cancer. This review aimed to provide an overview of the combinational effects of three extracellular factors, including lifestyle habits, oral microbiome, and socioeconomic factors, on oral cancer progression. Oral cancer is differentially affected by lifestyle habits; high-sugar diets, processed foods, alcohol, smoking, and possibly sleep disorders benefit its progression, whereas eating natural diets, such as fruits, vegetables, fish, and garlic, drinking tea or coffee, and physical exercise can combat it. The oral microbiome could suppress or promote oral cancer progression. Low socioeconomic status can impact oral cancer development. Furthermore, crosstalk among these three factors affects oral cancer progression. This review has limitations in not including all oral cancer-affecting factors and all important publications. More focus should be placed on the combinational effects of multiple factors on oral cancer progression and treatment. The findings in this study could update researchers on the landscape of oral cancer progression and help formulate approaches to promote oral cancer prevention and treatment. Full article

This study optimized the process of extracting protein from black garlic using an alkaline dissolution and acid precipitation method through response surface methodology. The optimal extraction conditions were determined as a solid-to-liquid ratio of 1:50, an extraction time of 100 min, an extraction temperature of 30 °C, and an alkaline extraction pH of 9.0. Under these optimized conditions, the actual black garlic protein (BGP) extraction yield was 12.10% ± 0.21%, and the isoelectric point of the obtained BGP was 3.1. Subsequently, this study extracted black garlic protein under optimal conditions and subjected it to enzymatic hydrolysis using different enzymes (trypsin, pepsin, and their mixed enzymes). The functional characteristics, antioxidant activity, and hypoglycemic activity of black garlic protein before and after enzymatic hydrolysis were compared. Among the hydrolysates, the pepsin hydrolysate (BGPH-P) had the smallest particle size (188.57 ± 1.93 nm) and the highest Zeta potential (−29.93 ± 0.42 mV). Scanning electron microscopy showed that BGPH-P had the smallest and most dispersed particles. Fourier-transform infrared (FTIR) spectroscopy revealed that the dual enzymatic hydrolysis hydrolysate (BGPH-PT) exhibited the most stable structure. Compared to BGP, the hydrolysates demonstrated significantly improved solubility, water-holding capacity, and foaming ability (p < 0.05), while their emulsifying activity, emulsion stability, DPPH radical scavenging capacity, and hypoglycemic activity decreased. In summary, the BGP extracted using the optimized process demonstrated good antioxidant and hypoglycemic activities, while its enzymatic hydrolysate BGPH-P exhibited excellent solubility, water-holding capacity, and emulsifying properties, providing valuable insights for the further development of black garlic protein and its hydrolysates. Full article

This study investigates the effects of different temperature conditions on the quality of black garlic (BG) during the aging process. Two temperature protocols were employed: gradual heating and cooling (GHC), where the temperature was slowly raised from 45 °C to 77 °C and then lowered to 59 °C at a rate of 1 °C per hour, and rapid heating and cooling (RHC), where the temperature was quickly raised from 45 °C to 85 °C and then lowered to 56 °C at a rate of 1 °C every 30 min. Changes in surface color, hardness, moisture, pH, fructose, total polyphenol content (TPC), and key sulfur compounds such as alliin, S-allylcysteine (SAC), and γ-glutamyl-S-allylcysteine (γ-GSAC) were analyzed. Our findings showed that GHC led to a higher increase in TPC and fructose content by the 15th day compared to RHC. In contrast, RHC retained significantly higher SAC concentrations, approximately 1.7 times that of GHC, by the end of the aging period. Surface color changes, particularly in lightness and redness, were more pronounced under GHC, while RHC demonstrated superior moisture retention. These findings indicate that GHC is better suited for products prioritizing polyphenols and sugars, while RHC is more optimal for SAC-enriched BG. This study provides valuable insights into optimizing BG production for diverse food and medicinal applications through precise temperature modulation. Full article

Current crop management worldwide is shifting toward the use of environmentally friendly products. With this objective, we developed a new phytosanitary product with biostimulant properties based on the encapsulation of garlic extract at a lower dose (<0.1%) in chitosan nanoparticles as a seed nano-priming agent. In the present study, the morphology of the nanoparticles, their stability under prolonged storage conditions, and their efficacy as a biostimulant are evaluated on cereals in rainfed crops, and the activities were correlated with a transcriptomic analysis. The nanoparticles showed a spherical shape and had a maximum size close to 200 nm with satisfactory stability at 4 °C, reducing the probability of aggregation processes in the nanoparticles. The biostimulant properties of the nano-priming agent were evaluated in a field experiment with wheat, barley, and oat seeds at 30 and 90 days, showing that plants treated with nanoparticles showed significant differences with higher values in root development, leaf length, and total plant weight. Finally, through a RNA-SEQ analysis of the treated wheat seeds, we have confirmed that the nano-treatment showed a higher increases in regard to development, metabolism, and plant response genes compared with untreated seeds. Full article

The increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to evaluate different anti-browning methods on Colombian potato varieties (Diacol Capiro, Pastusa, Nevada, and Sabanera) as raw materials for the development of MPPs. The physicochemical properties evaluated included moisture, pH, acidity, enzymatic activity, total phenolic content, vitamin C, and browning index. The anti-browning treatments involved immersing the potatoes in citric acid, ascorbic acid, and garlic extract. Evaluations were carried out over a 15-day storage period in refrigerated conditions. The results indicated that the Sabanera variety had the highest browning index, followed by Nevada, while Diacol Capiro and Pastusa showed lower browning indices, even without the use of technological coadjuvants. Among the treatments, citric acid proved to be the most effective across all varieties, with Diacol Capiro exhibiting the least browning after 15 days. Garlic extract was the least effective against browning. The sensory analysis indicated that an acidic descriptor was noted for both treated (with citric acid) and untreated (control) Diacol Capiro potatoes at similar intensities, suggesting that citric acid did not negatively affect the sensory quality and/or was masked during cooking, enhancing overall quality. In conclusion, the Diacol Capiro variety treated with 1% citric acid is the most appropriate choice for use as a raw material for MPPs without compromising sensory quality. Full article

Lignocellulosic waste materials are among the most abundant raw materials on Earth, and they have been widely studied as natural additives in materials, especially for polymer composites, with interesting results when it comes to improving physiochemical properties. The main components of these materials are cellulose, hemicellulose, and lignin, as well as small amounts of other polysaccharides, proteins, and other extractives. Several kinds of lignocellulosic materials, mainly fibers, have been evaluated in polymer matrices, and recently, the use of particles has increased due to their high surface area. Garlic is a spice seed that generates a waste husk that does not have applications, and there are no reports of industrial use of this kind of lignocellulosic material. Additive manufacturing, also known as 3D printing, is a polymer processing technique that allows for obtaining complex shapes that are hard to obtain with ordinary techniques. The use of composites based on synthetic polymers and lignocellulosic materials is a growing field of research. In the present work, the elaboration and evaluation of 3D-printed polypropylene–garlic husk particle (PP-GHP) composites are reported. First, the process of obtaining a filament by means of a single extrusion was carried out, using different GHP contents in the composites. Once the filament was obtained, it was taken to a 3D printer to obtain probes that were characterized using differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) was performed with the aim of evaluating the thermal behavior of the 3D-printed PP-GHP composites. According to the obtained results, the crystallization process and thermal stability of the PP-GHP composites were modified with the presence of GHP compared with pristine PP. Dynamic mechanical analysis (DMA) showed that the addition of GHP decreased the storage modulus of the printed composites and that the Tan δ peak width increased, which was associated with an increase in toughness and a more complex structure of the 3D-printed composites. X-ray diffraction (XRD) showed that the addition of GHP favored the presence of the β-phase of PP in the printed composites. Full article

Zinc oxide nanoparticles (ZnO NPs) have gathered interest because of their unique characteristics and potential applications. In the current work, ZnO NPs underwent an eco-friendly biosynthesis process using garlic peel extract. The biosynthesized ZnO NPs were characterized using different analyses including Ultraviolet-visible (UV-vis) spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), dynamic light scattering (DLS), and Fourier transform infrared spectroscopy (FTIR). The produced ZnO NPs exhibited a UV–vis spectrum absorption peak at 365 nm, thus indicating the formation of ZnO NPs. The SEM showed that the biosynthesized ZnO NPs had an irregular surface morphological shape with an average size of 17 nm, according to the DLS analysis. Based on the FTIR findings, the bioactive functional groups responsible for stabilizing and capping the ZnO-NPs were confirmed. The biosynthesized ZnO NPs exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and antimicrobial activities against Gram-positive (Bacillus cereus) and Gram-negative bacteria (Klebsiella pneumonia). Therefore, the plant-mediated biosynthesized ZnNPs can be considered a promising candidate as an antioxidant and antimicrobial agent against pathogenic microbes found in different areas such as food safety and agriculture. Through the utilization of bioinformatics, we identified six potential targets for drug development in K. pneumonia and B. cereus, along with their corresponding interacting residues with zinc oxide nanoparticles. Additionally, our research revealed that the zinc oxide nanoparticles exhibited binding capabilities with the sulfiredoxin domain located at the specific targets of K. pneumonia, a crucial mechanism responsible for the repair of bacterial cells under oxidative stress. Full article