Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freezedrying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity drying (RHD) and pulsed vacuum drying (PVD) on the physical, rehydration, flavor, bioactive compounds and antioxidant characteristics garlic slices. Results showed that garlic slices treated with VFD had an attractive color, low shrinkage, low hardness, and the lowest rehydration capacity. The volume shrinkage ratio, thermal stability and storage stability of garlic slices after HAD were the highest. Different dried garlic samples had different specific flavor fingerprints. IRHAD and RHD dried samples showed the highest rehydration capacity, content of bioactive compounds and antioxidant activity. The findings could provide a scientific basis to help in future large-scale production of good quality dried garlic products.

Automated summary

The study investigated the impact of various drying techniques on the quality of garlic slices, with results showing that different techniques had differing effects on characteristics such as color, shrinkage, hardness, rehydration capacity, and flavor. Vacuum freezedrying (VFD) produced garlic slices with attractive color and low shrinkage, while hot air drying (HAD) resulted in the highest volume shrinkage ratio, thermal stability and storage stability. Infrared hot air drying (IRHAD) and relative humidity drying (RHD) samples exhibited the highest rehydration capacity, bioactive compounds content, and antioxidant activity. These findings offer insights for future production of high-quality dried garlic products.