Effect of temperature on the properties of encapsulated garlic (Allium sativum)
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Abstract
Garlic (Allium sativum) has bioactive compounds that have a beneficial impact on health, highlighting its antioxidant properties; however, these compounds are thermo and photosensitive, which limits their application in food development. The objective of this research was to determine the protection offered by encapsulation by means of double emulsions on the antioxidant compounds present in garlic against the temperature used for drying and processing. The results of FTIR, in fresh garlic (AF) and dry (AS), vibrations between 2849 and 2910 cm-1, corresponding to the symmetric and asymmetric stretching of the C-H bond; 640 and 1629 cm-1, to the stretch of - COOH; 1417 cm-1 to CH flexion and 1181-914 cm-1 to CH deformations, and skeletal stretching of C-O and C-C. The X-ray results showed that the AS presented higher crystallinity, and once the AF showed an amorphous structure, due to a higher water content. The heat treatment used (40° C) did not affect the antioxidant properties, however, the results obtained by FTIR and X-rays indicate that the use of temperature for dehydration is generating variations in the structure of garlic.
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References
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