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Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

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dc.contributor.author Alolga, R.N.
dc.contributor.author Osae, R.
dc.contributor.author Essilfie, G.
dc.contributor.author Saalia, F.K.
dc.contributor.author Akaba, S.
dc.contributor.author Chikari, C.
dc.date.accessioned 2021-03-02T16:19:44Z
dc.date.available 2021-03-02T16:19:44Z
dc.date.issued 2021
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/36082
dc.description Research Article en_US
dc.description.abstract This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US. en_US
dc.language.iso en en_US
dc.publisher Food Chemistry en_US
dc.subject Sonication en_US
dc.subject Osmosonication en_US
dc.subject Vacuum-assisted osmosonication en_US
dc.subject Ghanaian garlic en_US
dc.subject Quality parameters en_US
dc.title Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics en_US
dc.type Article en_US


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