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Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content

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Abstract

Packing supplies and storage requirements significantly influence the value and stability of phenolic compounds in stored-dried garlic. This experiment aimed to evaluate and assess the performance of packing materials at various temperatures and storage times. Concentrations of allicin and primary phenolic acids packed in dried garlic low-density polyethylene/nylon/low-density polyethylene (LDPE/Nylon/LDPE) and low-density polyethylene/aluminium foil/low-density polyethylene (LDPE/AL/LDPE) pouches and kept at 10, 30 and 50 °C for 120 days were monitored by ultra-high-performance liquid chromatography (UPLC) techniques. The percentage of allicin retention ranged between 1.72 to 17.24% and 1.72 to 9.48% was observed in stored-dried garlic packed in LDPE/Nylon/LDPE and LDPE/AL/LDPE pouches, respectively. The first-order reaction found the kinetic of non-enzymatic browning in dried garlic packed in different packaging materials during storage. The Arrhenius calculation might be employed to characterize the temperature dependency of reaction kinetics. The activation energies for non-enzymatic browning were 1.67 and 14.04 kJ/mol for dried garlic packed in LDPE/Nylon/LPDE and LDPE/AL/LPDE pouches, respectively. The combination of LDPE/AL/LDPE pouch and storage temperature of 30 °C provided promising packaging materials and storage conditions to preserve the quality and stability of bioactive compounds in dried garlic.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors acknowledged Mae Fah Luang University, Thailand, for financial supporting this study through a PhD. Scholarship to PW. We thank Mrs. Dorothea Hirschbach-Müller Institute of Agricultural of Engineering, Tropics and Subtropics Group, and Ms. Jiranun Chaiwarith, Scientific and Technological Instruments Centre, Mae Fah Luang University, Thailand, for their technical support.

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Authors and Affiliations

  1. Institute of Agricultural Engineering, Tropics and Subtropics Group, Faculty of Agricultural Sciences, University of Hohenheim, 70599, Stuttgart, Germany

    Prinya Wongsa & Joachim Müller

  2. Program in Organic Agriculture Management, International College, Maejo University, Chiang Mai, 50290, Thailand

    Prakash Bhuyar

  3. Postharvest Technology Research Center, Chiang Mai University, Chiang Mai, 50200, Thailand

    Vicha Sardsud

  4. International Industry and Agriculture Innovation Research Center (IIAR), International College, Maejo University, Chiang Mai, 50290, Thailand

    Prakash Bhuyar

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  1. Prinya Wongsa
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Contributions

Prinya Wongsa: conceptualization, methodology, formal analysis and investigation, writing—original draft preparation, writing—review and editing; Prakash Bhuyar: formal analysis and investigation, writing—original draft preparation, writing—review and editing;Vicha Sardsud: writing—review and editing; Joachim Müller: methodology, funding acquisition, resources, supervision, writing—original draft preparation.

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Correspondence to Prakash Bhuyar.

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Wongsa, P., Bhuyar, P., Sardsud, V. et al. Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content. Food Bioprocess Technol 16, 2898–2909 (2023). https://doi.org/10.1007/s11947-023-03110-4

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