Ultrasound-assisted extraction for enhanced retention of physicochemical properties of garlic powder obtained by spray-drying

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dc.contributor.authorP., Poojithaen_US
dc.contributor.authorGimbun, Joliusen_US
dc.contributor.authorYeop, Afiqahen_US
dc.contributor.authorAthmaselvi, K. A.en_US
dc.date.accessioned2020-10-16T08:56:57Z
dc.date.available2020-10-16T08:56:57Z
dc.date.issued2020-05
dc.description.abstractThis work aims to produce garlic powder with the retention of physicochemical properties by using different methods.Garlic is extracted by an ultrasonic-assisted extraction technique to remove the undesired compounds. In this study,garlic powder is incurred through freeze-drying and spray-drying with maltodextrin as a carrier agent. To compare theefficiency of two drying techniques, garlic is dried without maltodextrin. This study is intended to find a techniqueto get garlic powder with the best quality. The physicochemical and microstructural properties of the garlic powderobtained were analyzed and compared. It was found that garlic powder spray-dried with maltodextrin has the highestretention of physicochemical properties compared to those treated with other techniques. Although freeze-driedand spray-dried powder developed without carrier agent could maintain the flavor and color, they failed to hold thestructure and formed into clusters soon after they are exposed to air. Thus, the obtained results showed spray-dryingwith maltodextrin as the best drying technology for the maintenance of its physical and chemical properties.en_US
dc.identifier.affiliationsDepartment of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, Indiaen_US
dc.identifier.affiliationsCentre of Excellence for Advanced Research in Fluid Flow CARIFF, Universiti Malaysia Pahang, Gambang, Malaysiaen_US
dc.identifier.affiliationsCentre of Excellence for Advanced Research in Fluid Flow CARIFF, Universiti Malaysia Pahang, Gambang, Malaysiaen_US
dc.identifier.affiliationsCentre for Excellance in Grain Science, Indian Institute of Food Process Technology, Ministry of Food Processing Industries, Government of India, Thanjavur, India.en_US
dc.identifier.citationP. Poojitha, Gimbun Jolius, Yeop Afiqah, Athmaselvi K. A.. Ultrasound-assisted extraction for enhanced retention of physicochemical properties of garlic powder obtained by spray-drying. Journal of Applied Pharmaceutical Science. 2020 May; 2020 May: 127-134en_US
dc.identifier.issn2231-3354
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/210759
dc.languageenen_US
dc.publisherOpen Science Publishers LLPen_US
dc.relation.issuenumber5en_US
dc.relation.volume10en_US
dc.source.urihttps://dx.doi.org//10.7324/JAPS.2020.10517en_US
dc.subjectGarlicen_US
dc.subjectultrasoundassisted extractionen_US
dc.subjectdryingen_US
dc.subjectmaltodextrinen_US
dc.subjectphysicochemical properties.en_US
dc.titleUltrasound-assisted extraction for enhanced retention of physicochemical properties of garlic powder obtained by spray-dryingen_US
dc.typeJournal Articleen_US
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