Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins

Abstract

The effects of different high hydrostatic pressure (HHP) conditions on the composition, morphology, rheology, thermal behavior, color, and stability of high molecular weigh melanoidins from black garlic were investigated. Because HHP promoted Maillard reaction, HHP treatments decreased the aldehyde content from 46.76% to 11.92% but increased ketones and heterocyclic contents 4.46% to 6.66% and 9.32% to 11.55%, respectively. HHP treatments induced production of five compounds that were not present in the control sample, including 5-methyl-2(3H)-furanone, 3-methyl-2-cyclopentenone, 2,3-dihydrofuran, 2-ethylfuran, and 2-vinylfuran. The surface of HHP-treated melanoidins was rough and wrinkled, and composed of large particles compared with the control. In addition, HHP reduced viscosity of melanoidins solution at a shear rate of 1–10 s−1. Moreover, HHP improved the thermal stability and the stability under UV light of black garlic melanoidins. In general, HHP treatment enhanced the composition and structure of black garlic melanoidins and improved stability.