Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability

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dc.authorid0000-0001-7530-7478
dc.authorid0000-0003-2084-7076
dc.authorid0000-0003-3375-8777
dc.authorid0000-0003-1126-6405
dc.contributor.authorCinar, Aycan
dc.contributor.authorAltuntas, Seda
dc.contributor.authorDemircan, Huseyin
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorTaner, Gokce
dc.contributor.authorOral, Rasim Alper
dc.date.accessioned2026-02-12T21:05:07Z
dc.date.available2026-02-12T21:05:07Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractIn this paper, the convenience of encapsulation technique was investigated in terms of characterization of capsule, changing the volatile compounds and preservation biological activity throughout six months for black garlic (BG) by comparison with the aqueous extract which prepared from BG (stored at 4 C) each analysis period. Besides, the genotoxic and antigenotoxic aspects of aqueous black garlic extract (BGE) and black garlic capsule (BGC) developed as a novel promising product were also researched. The S-allyl-L-cysteine (SAC) con-tent, which is mostly known to be responsible for biological activity, was preserved in BGC during six months. The variety of volatile compound of BGC (2 compounds) was significantly reduced compared to BG (17 com-pounds) and BGE (7 compounds), which indicates that the extraction and encapsulation traps the undesirable odor. A significant decrease was observed for total phenolic content and antioxidant capacity (performed with DPPH and CUPric Reducing Antioxidant Capacity (CUPRAC)) of BGC with storage like BGE. In contrast, the values obtained with the ABTS method remained constant with storage. The antimicrobial activity (carried out on five Gram-positive bacteria, three Gram-negative bacteria and three yeasts) of BGC was preserved better than BGE. The treatment concentrations (50, 100, 200 mu g/mL) of both BGE and BGC did not have a genotoxic effect and moreover they have antigenotoxic effects against mitomycin C on human lymphocyte cells. All these results implied that BGC can be good a candidate to increase the consumption of BG providing health benefits and functional supplement for food.
dc.description.sponsorshipScientific Research Project of Bursa Technical University [181N06]
dc.description.sponsorshipAcknowledgment This research was financially supported by Scientific Research Project of Bursa Technical University (grant number 181N06) .
dc.identifier.doi10.1016/j.fbio.2022.101979
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85137040684
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2022.101979
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6808
dc.identifier.volume50
dc.identifier.wosWOS:000875069400007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260212
dc.subjectBlack garlic
dc.subjectEncapsulation
dc.subjectVolatile compounds
dc.subjectBiological activities
dc.subjectPreservation technique
dc.subjectStorage
dc.titleEncapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability
dc.typeArticle

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