TY  - JOUR
T1  - Drying Process of Garlic and Allicin Potential-A Review
A1  - Mehrdad Fojlaley
A1  - Fatih Kalkan
A1  - Adel Ranji
JF  - World Journal of Environmental Biosciences
JO  - World J Environ Biosci
SN  - 2277-8047
Y1  - 2020
VL  - 9
IS  - 4
SP  - 50
EP  - 54
N2  - 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.
UR  - https://environmentaljournals.org/article/drying-process-of-garlic-and-allicin-potential-a-review
ER  -