Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High Voltage Electric Field

Poojitha P.¹, K.A. Athmaselvi^2*

¹Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu.

²Indian Institute of Food Process Technology, Ministry of Food Process Industries, Government of India, Thanjavur, Tamil Nadu, India.

Corresponding Author Email: athmaphd@gmail.com

Ohmic heating is an unconventional rapid sterilizing technique for complex food fluids. In this study, garlic pulp was ohmic heated at 13.33, 20 and 26.66 V/cm and also in conventional means. The effect of high voltage electric field-induced ohmic heating for increasing the shelf-life and maintaining the quality of garlic pulp was investigated. The physicochemical properties like pH and colour were determined and microbial growth study was carried out for both the ohmic heated and conventionally heated garlic pulp throughout the storage period. During storage, the physiochemical changes were at a rapid rate in conventionally heated garlic pulp when compared with the ohmic heated pulp. Garlic pulp ohmic heated at high voltage gradient (26.66 V/cm) could extend the storage period upto 60 days without adding preservatives. Bioactive compounds were analysed using high performance liquid chromatography and found to have 8.83 µg/mL, 30.28 µg/mL, 9.04 µg/mL of alliin, pyruvic acid and diallyl disulphide content, respectively in garlic pulp ohmic heated at high voltage gradient. Whereas, in conventional heating, alliin, pyruvic acid and diallyl disulphide are found to be 4.71 µg/mL, 22.97 µg/mL, 4.64 µg/mL, respectively

Bioactive Compounds; Conventional Heating; Garlic Pulp; Ohmic Heating; Physiochemical Properties; Shelf Life

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