PMID- 35841679
OWN - NLM
STAT- MEDLINE
DCOM- 20220829
LR  - 20220829
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 396
DP  - 2022 Dec 1
TI  - Generation of garlic flavor after frying by infusing alliin into potato strips 
      using pulsed electric field and assisted infusion methods.
PG  - 133643
LID - S0308-8146(22)01605-3 [pii]
LID - 10.1016/j.foodchem.2022.133643 [doi]
AB  - A new method of alliin infusion into potato strips to generate garlic flavor upon 
      frying was investigated. Potato strips were treated using pulsed electric field 
      (PEF) and then allin was infused into the treated strips using immersion, 
      ultrasound, or vacuum assisted infusion. Results showed that under lower PEF 
      intensities (0.250, 0.650 and 1.250 kJ/kg), assisted infusion methods 
      significantly improve alliin infusion efficiency (p < 0.05). The kinetics for 
      alliin infusion showed that 1.250 kJ/kg PEF treatment and 35 kHz ultrasound 
      assisted infusion have the highest a values of 94.69 and 94.80 (mg/mL(.)h), 
      respectively. Scanning electron microscope (SEM) highlighted different cell 
      structural changes before and after being treated with different PEF intensities 
      and infusion methods. Sensory evaluations confirmed generation of garlic flavor 
      upon frying (p < 0.05).
CI  - Copyright (c) 2022 Elsevier Ltd. All rights reserved.
FAU - Li, Jieying
AU  - Li J
AD  - Department of Food Science, College of Agriculture and Life Sciences, Cornell 
      University, Ithaca 14853, NY, USA.
FAU - Dadmohammadi, Younas
AU  - Dadmohammadi Y
AD  - Department of Food Science, College of Agriculture and Life Sciences, Cornell 
      University, Ithaca 14853, NY, USA.
FAU - Li, Peilong
AU  - Li P
AD  - Department of Food Science, College of Agriculture and Life Sciences, Cornell 
      University, Ithaca 14853, NY, USA.
FAU - Madarshahian, Sara
AU  - Madarshahian S
AD  - Department of Food Science, College of Agriculture and Life Sciences, Cornell 
      University, Ithaca 14853, NY, USA.
FAU - Abbaspourrad, Alireza
AU  - Abbaspourrad A
AD  - Department of Food Science, College of Agriculture and Life Sciences, Cornell 
      University, Ithaca 14853, NY, USA. Electronic address: alireza@cornell.edu.
LA  - eng
PT  - Journal Article
DEP - 20220708
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Antioxidants)
RN  - 7I4L2D0E9G (alliin)
RN  - K848JZ4886 (Cysteine)
SB  - IM
MH  - Antioxidants
MH  - Cysteine/analogs & derivatives
MH  - *Garlic/chemistry
MH  - *Solanum tuberosum/chemistry
OTO - NOTNLM
OT  - Alliin
OT  - Garlic flavor
OT  - Pulsed electric field
OT  - Thermal treatment
OT  - Ultrasound infusion
OT  - Vacuum infusion
EDAT- 2022/07/17 06:00
MHDA- 2022/08/30 06:00
CRDT- 2022/07/16 18:15
PHST- 2022/01/25 00:00 [received]
PHST- 2022/06/30 00:00 [revised]
PHST- 2022/07/04 00:00 [accepted]
PHST- 2022/07/17 06:00 [pubmed]
PHST- 2022/08/30 06:00 [medline]
PHST- 2022/07/16 18:15 [entrez]
AID - S0308-8146(22)01605-3 [pii]
AID - 10.1016/j.foodchem.2022.133643 [doi]
PST - ppublish
SO  - Food Chem. 2022 Dec 1;396:133643. doi: 10.1016/j.foodchem.2022.133643. Epub 2022 
      Jul 8.