World Journal of Environmental Biosciences
World Journal of Environmental Biosciences
2020 Volume 9 Issue 4

Drying Process of Garlic and Allicin Potential-A Review


Mehrdad Fojlaley, Fatih Kalkan, Adel Ranji
Abstract

To obtain dehydrated garlic in high quality, the drying process should allow effective retention of flavor, color, appearance, taste, and nutritive value, comparable to a fresh one. Garlic is a precious product among agricultural products and contains several bioactive compounds that present antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, antidiabetic, anticancer, hepatoprotective, digestive system protective, anti-obesity, and cardiovascular protective properties. Therefore, choosing the right method of drying garlic is of important significance to maintain its post-harvest processing. In this review, the drying processes of garlic were evaluated and allicin potential in garlic was highlighted. In this context, the freeze-drying method is better in terms of allicin potential in the drying process of garlic.


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