Addition Of Garlic Powder Research Articles

EFFECT OF ADDING GARLIC ALLIUM SATIVUM POWDER IN DIET ON HEMATOLOGICAL, BIOCHEMICAL AND HISTOPATHOLOGICAL CRITERIA OF COMMON CARP CYPRINUS CARPIO L.

Common carp was fed at a rate of 9 ± 0.4 g/fish for a period of 56 days on four experimental diets with three replications per diet, including the addition of garlic powder to a diet containing 0 % (control diet,T1), while T2,T3 and T4 at 1.00, 1.50 and 1.75 %, respectively. Fish fed on experimental garlic-containing diet show a significantly changes (P≤ 0.05) in Packed Cell Volume and Hemoglobin as compared with the control diet. There were no significant differences in MCHC and neutrophil counted, while the albumin value of fish fed on the 2nd diet increased significantly (P≤ 0.05) among all treatments. The values of ALT (except for diet 2) and AST decreased significantly (P≤ 0.05) compared with control diet. Results of histological examination of intestine for fish fed on garlic at 1.00% showed presence of edema at the top of the villi, while the lesion was more severe in intestine of fish fed on garlic at 1.5 and 1.75%., Likewise, histological examination of the liver of carp fed garlic at 1.00, 1.5 and 1.75% showed histopathological alteration - represented by pyknosis and vacuolar degeneration of hepatocyte with atrophy of pancreas and hemorrhage. It is evident from the above that the addition of garlic powder has led to an improvement in blood and biochemical characteristics, but the addition of garlic has had some negative effects on the histological characteristics of the intestine and liver, possibly as a result of the long-term feeding of fish to these proportions of garlic.

Garlic Powder Supplementation Improves Growth, Nonspecific Immunity, Antioxidant Capacity, and Intestinal Flora of Chinese Mitten Crabs (Eriocheir sinensis).

This study was conducted to survey the effects of garlic powder on growth performance, nonspecific immunity, antioxidant capacity, and intestinal flora structure of Chinese mitten crabs. Altogether, 216 crabs which originally weigh 20.71 ± 0.13 g were randomly allocated into three treatment groups with 6 replicates of 12 crabs per replicate. The control group (CN) was fed a basal diet, while the other two groups were fed the basal diet supplemented with 1000 mg/kg (GP1000) and 2000 mg/kg (GP2000) garlic powder, respectively. This trial lasted 8 weeks. The results showed that the supplementation of garlic powder improved the final body weight, weight gain rate, and specific growth rate of the crabs (P < 0.05). Meanwhile, in serum, better nonspecific immune was confirmed by the enhancement of phenoloxidase and lysozyme levels, with the improvement of phosphatase activities in GP1000 and GP2000 (P < 0.05). On the other hand, the levels of total antioxidant capacity, glutathione peroxidases, and total superoxide dismutase in serum and hepatopancreas were increased (P < 0.05) while malondialdehyde content declined (P < 0.05) as the garlic powder was added to the basal diet. And, catalase in serum also shows an increase (P < 0.05). In both GP1000 and GP2000, genes related to antioxidant and immunity, for instance, Toll-like receptor 1, glutathione peroxidase, catalase, myeloid differentiation factor 88, TuBe, Dif, relish, crustins, antilipopolysaccharide factor, lysozyme, and prophenoloxidase mRNA expression levels, were increased (P < 0.05). The abundance of Rhizobium and Rhodobacter was reduced by adding garlic powder (P < 0.05). This study indicated that dietary addition of garlic powder promoted growth, enhanced nonspecific immunity and antioxidant capacity, activated Toll pathway, IMD pathway, and proPO system, increased antimicrobial peptide expression, while simultaneously improving the intestinal flora of Chinese mitten crabs.

The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits

Abstract The aim was to evaluate the effect of the addition of garlic powder to the feed of young rabbits (kittens) on production parameters (incl. growth) and blood biochemical traits. Twelve local Iraqi rabbit kittens were selected (4-5 weeks of age) with an average weight of 330±5 grams. Each kitten was housed individually in a cage (1.5 x 2.0m) to ensure they had free access to feed and water. The kittens were divided into three groups of four according to three feeding trials (T1, T2 and T3) to evaluate production efficiency. The kittens were fed a controlled ration containing crude protein (16.6%) and metabolizable energy (2791Kcal/kg feed), with 1% garlic powder (dry weight; g/kg) added to the control ration of T2, and 2% to T3 (T1 was the control group, i.e. without garlic powder). The total weight gain, feed consumption rate and feed conversion ratio were calculated. Blood samples were obtained from all the kittens at the end of the trial period to determine specific blood biochemical traits, including total protein, triglyceride, cholesterol and glucose. At the end of experiment, the control ration was found to have a statistically significant (p≤0.05) effect on almost all production parameters and blood biochemical traits. It was shown that there was a statistically significant (p≤0.05) reduction in total weight gain, cholesterol, glucose, triglyceride, ALT and AST in those kittens fed with the added garlic powder.

Addition of garlic powder to the ration mixture and its effect on digestion coefficient of dry and organic matter, total gas and methane in vitro production

The aim of the experiment is to find out the effect of garlic powder on the digestion coefficient and the rumen environment in vitro by adding four levels (0.0, 1.0, 2.0 and 3.0) g/100 g of dry matter added to the mixture feed concentrate: roughage (40:60). Total gas was calculated in 24 hours. The digestibility was determined after 96 hours incubation . Results showed differences (p &lt; 0.01) in the total gas and methane production, the lowest value for the treatment was 1.0 g/100g DM , the dry matter and organic matter digestibility significantly increased (p&lt;0.01) T3 (2.0%) garlic powder with (61.28 and 79.87) respectively compared with control. Significant difference(p&lt;0.01) between all treatments in total count of bacteria. Addition garlic powder to mix ration 60: 40 roughages : concentrate at the level 2.0 g/100 g DM improve dry and organic matter digestibility , increase total gas and decrease methane production.

Optimization of Addition of Garlic Powder (Allium sativum) in Ration to Broiler Performance

This study aims to determine the performance of broilers given Garlic Powder (Allium sativum) in the ration. This study used Garlic Powder (Allium Sativum) in the ration given in the morning to broilers aged 2 weeks for 7 each days. The study design used a completely randomized design (CRD) with 4 doses of Garlic Powder (Allium Sativum) treatment, namely T0 (0%), Tl (1%), T2 (2%), T3 (3%) in drinking water (v/v). Each treatment was repeated 5 times and each replication consisted of 10 broiler, which were placed randomly. The results showed that the treatment dose of Garlic Powder (Allium sativum) in the ration was significantly different (P<0.05) on body weight, body weight growth, and feed consumption of rations, and was not significantly different on broiler ration consumption.

Antibacterial Activity of Garlic Added to Tempeh against Bacillus sp. and Escherichia coli

Tempeh (tempe) has been known to have antibacterial properties due to the presence of glycoprotein compounds, antimicrobial peptides, and flavonoids produced by the fungus Rhizopus spp. during the fermentation process. The addition of garlic powder is expected to increase the antibacterial activity of tempeh against contaminant bacteria. This research aimed to analyze the antibacterial activity, water content, and organoleptic properties (taste, aroma, and color) of tempeh with garlic powder supplementation. Garlic powder was added to the tempeh fermentation process with various concentrations of 0.15, 0.25, 0.50, and 0.75%. Antibacterial activity, water content, and qualitative organoleptic tests were analyzed using paper disk diffusion, gravimetric, and questionnaire methods. The results showed that the addition of garlic powder in all treatments for Bacillus sp had shown an inhibitory activity with moderate strength with an inhibitory power of 0.15; 0.25; 0.50; and 0.75% respectively 8±1.71; 10±1.71; 7±0.96; 9±0.58. Meanwhile, Escherichia coli showed no inhibitory activity. The addition of garlic powder at a concentration of 0.25% reduced the water content to 58.25±0.03. In addition, the addition of garlic powder was not able to affect the color but was able to influence the aroma and taste of tempeh. Garlic powder was able to inhibit Bacillus sp with the best concentration of 0.25%; the addition of garlic powder can reduce the water content and affect the aroma and taste of tempeh.

Pigment production by Scenedesmus dimorphus using different low‐cost and alternative culture media

AbstractBACKGROUNDThis study investigated the feasibility of producing pigments from Scenedesmus dimorphus using different low‐cost synthetic and alternative media. Thus the influence of nitrogen and phosphorus deficiency, different nitrogen sources and alternative culture media (wheat bran, garlic powder, wheat bran supplemented with garlic powder) on pigment and biomass production was evaluated.RESULTSAmong the three sources of nitrogen studied (ammonium sulfate, urea and sodium nitrate), urea was the cheapest efficient alternative source of nitrogen for pigment production, especially total chlorophylls (67.38 μg L−1 d−1), by this strain, without strongly affecting biomass yield. Phosphorus deficiency had no negative effect on biomass production, but improved the production of zeaxanthin and chlorophyll b by13.1% and 26.8%, respectively, compared to control. Compared to BG‐11 medium, the alternative garlic powder medium increased the biomass yield of S. dimorphus by 5.2 times, improved the productivity of xanthophylls and contributed to the accumulation of β‐carotene.Wheat bran medium was found to be efficient as a zero‐cost culture medium for the production of pigments, where S. dimorphus accumulated twice the total pigment concentration of the control, with high β‐carotene productivity (38.58 ± 11.94 μg L−1 d−1). The addition of garlic powder to wheat bran increased the biomass (3.14 g L−1) and pigment productivity (216.86 ± 2.06 μg L−1 d−1) by 28.5 and 1.4 times, respectively, but inhibited zeaxanthin biosynthesis. This alternative medium reduced biomass and pigment production costs by 99.80% and 96.21%, respectively.CONCLUSIONWheat bran supplemented with garlic powder showed good application potential for the industrial production of biomass and pigments from S. dimorphus in open cultivation systems where garlic powder might be used simultaneously for biomass and pigment accumulation, and for biological contamination control. © 2021 Society of Chemical Industry (SCI).

167 Addition of garlic powder at low doses stimulated mineral consumption in feedlot cattle

Abstract The trial evaluated whether the addition of garlic powder increased mineral intake and reduced fly abundance in feedlot cattle. Following a completely randomized design, one hundred and four (104) spring-born crossbred steers (BW 529 ± 8kg) were recruited for the feeding trial at Lakeland College, Vermilion Alberta, Canada. Each steer was assigned to one of four treatment groups (26 steers each) where each group received a commercial feedlot mineral mixed with garlic powder to give a final supplement mix that contained either 2.5% or 5% garlic powder or 0.3% garlic-oil-based premix or 0% garlic product (as control). The animals received a feedlot ration. The different treatment groups were kept within side-by-side pens, each equipped with water troughs and automatic feeding equipment to measure individual feed and mineral consumption. Feed and mineral supplements were provided ad libitum. Differences were observed for mineral intake (P = 0.003), ADG (P = 0.002) and feed conversion efficiency (P = 0.01). Compared to the control, mineral supplement consumption increased between 18 to 50% in groups that received garlic-infused supplements. Fly counts did not differ among the groups, in part, due to low overall fly abundance. While there were no differences (P = 0.21) in the length of time the steers spent consuming feed, differences existed for time spent consuming minerals (P = 0.002) and mineral bunk visits (P = 0.0003). There was no difference (P &amp;gt; 0.18) in DMI, final body weight or hot carcass weight among the different groups. The hematological and biochemical parameters were within normal ranges for healthy cattle, and there was no difference in carcass quality grades (P = 0.78). Even though the impact on fly-counts was inconclusive, the preliminary results show that including low-dose garlic powder could be a practical strategy of increasing mineral consumption without any associated negative health consequences.

ANALISA EFISIENSI BIAYA PEMBERIAN TEPUNG BAWANG PUTIH TERHADAP PERFORMA BURUNG PUYUH PADA FASE LAYER

This aims of the study is to analysed the effects of addition garlic powder in diet of quail. Data experiment were held on 1 th August – 15 th September 2017 at Ghozali Farm, Nglegok subdistric, Blitar regency. Two hunbred fourty quail age 6 to 7 months were used in this study. A randomized completely design was applied with 4 treatments and 5 replications. The treatment consists of P0: controls, P1: 0,2% addition garlic powder, P2: 0,4% addition garlic powder and P3: 0,6% addition garlic powder.The variance observed IOFC. The conclusion based on the result were : the treatment significant on IOFC and Return Cost Ratio. Its suggested to use 0,2% addition of garlic powder on quail ration.

GARLIC POWDER IN RATIONS FOR NILE TILAPIA

The This study evaluated the effect of levels of garlic powder (0.0, 1.0, 2.0 and 3.0 g.kg-1) added to diets for Nile tilapia on animal performance, villi height and diet digestibility. The rations consisted of pellets and tilapia and were fed to apparent satiation for 60 days. 120 fish, with initial average weight of 4.20 ± 0.4 g, were masculinized and distributed in 24 aquariums of 70L in a randomized design consisting of four treatments and six replications in a closed circulation system with constant aeration. 240 fishes was used for feces collected by an indirect method (Guelph modified system) and estimation of coefficients of apparent digestibility using 0.5 g.kg-1 of chromic oxide as an inert indicator incorporated into the ration. No significant differences in performance related to organ weight, the hepato-somatic index, the viscero-somatic fat index and villi height were observed. However, the apparent digestibility coefficient of rations was negatively affected by the addition of garlic powder. Garlic powder as an additive in rations for Nile tilapia did not provide positive effects as a growth promoter and worsened the digestibility of nutrients among the tested treatments.

The Characteristics and Quality of Egg from Commercial Laying Hens Fed with Garlic (Allium Sativum) Supplemented Ration

The research aimed to determine the characteristics and quality of egg of commercial laying hens fed ration supplemented with garlic (Allium sativum) powder. The research used Completely Randomized Design (CRD) with five treatments and four replicates (5 hens each) for a total of 100 brown laying hens strain MB 402. Garlic powder contained 24.62% crude protein, 38.81% fat, and 1.74% crude fiber. The treatments of garlic powder ration were 0, 2, 4, 6, and 8%. The treatments performed were dietary, with R0 = 100% based diet (BD); R1= 98% based diet (BD) + 2% garlic meal (GM); R2= 96% based diet (BD) + 4% GM, R3 = 94% based diet (BD) + 6% GM, R4 = 92% based diet (BD) + 8% GM. The study was conducted during eight (8) weeks. Collected data were quality, weight, shell weight, albumen weight and shell thickness of eggs. Data was analyzed with Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The results showed that 8% garlic powder ration increased weight and albumen weight of eggs. There were no significant effect of treatments in yolk weight, shell weight and shell thickness of eggs. Garlic powder supplementation on laying hen ration affected egg weight and albumen weight. The addition of garlic powder on laying hen ration of up to 4% increased egg weight. Albumen weight increased until garlic powder supplementation of up to 8%. It is recommended the use of 8% garlic powder supplementation on lying hen ration without negative effects on egg quality.

Antibacterial Effects of Garlic Powder on Escherichia coli Isolated from Broiler Chickens

A total of 100 random samples of freshly slaughtered chicken including, (50 breast and 50 thighs) were collected from poultry shops at Kafr El-Sheikh Governorate for detection of Enteropathogenic E. coli. In addition, an experiment was designed to evaluate the effectiveness of addition of garlic powder as natural preservatives to control the contamination of chicken meat with Enteropathogenic E. coli. It was recorded that the prevalence of E. coli in breast samples (32%) was higher than that of thigh samples (18%). It was noticed that the E. coli count showed an increasing manner by time passing in the control group that did not treated with garlic powder (1×108 cfu/g at zero time till reach 8×1012 cfu/g after 96 hours). Concerning the treated groups, addition of garlic powder by 2% resulted in decrease of E. coli count (R% = 98%) after 2 hours (2×106 cfu/g) then the R% increased to 99.99% after 24 hours (1×105 cfu/g), 99.98% after 48 hours (2×104 cfu/g) and 99.96% after 72 hours (4×104 cfu/g). On contrary, R % of E. coli count decreased to 94% after 96 hours (6×106 cfu/g). At the same time, addition of garlic powder by 2.5% concentration resulted in decrease of E. coli count (R% = 99%) after 2 hours (1×106 cfu/g) then R% increased to 99.91% after 24 hours (9×104 cfu/g), 99.99% after 48 hours (7×103 cfu/g) and 99.99% after 72 hours (4×103 cfu/g). On contrary, the R% of E. coli count decreased to 99% after 96 hours (9×105 cfu/g). On the other side, addition of garlic powder by 3% concentration resulted in decrease of E. coli count (R% = 99%) after 2 hours (1×106 cfu/g) then R % increased to 99.87% after 24 hours (1.3×105 cfu/g), 99.99% after 48 hours (1.5×104 cfu/g) then slightly decreased to 99.97% after 72 hours (3×104 cfu/g). On contrary, R % of E. coli count decreased to 91% after 96 hours (9×106 cfu/g). Finally, it was clear that addition of garlic powder by concentration of 2.5 and 3% had more pronounced effect on inhibition of bacterial growth compared to 2% concentration especially after 72 hours.

Effect of garlic powder (Allium sativum) on growth, dressing parameters, serum biochemical contents and profitability of broiler

This study was conducted to evaluate the effect of garlic an alternative feed additive in broiler diet. The experiment was carried out for a period of 32 days with a number of 340 day-old straight run broiler chicks. Birds were divided into five dietary treatment groups with 4 replications each having 17 birds. The dietary groups were; control (basal diet; no additives), antibiotic (basal diet + antibiotic), garlic 0.25% (basal diet + 0.25% garlic powder), garlic 0.50% (basal diet + 0.50% garlic powder) and garlic 0.75% (basal diet + 0.75% garlic powder). Results showed that the body weight, body weight gain and total FCR were not differ significantly (P&gt;0.05) among the treatment groups. Total feed intake in different dietary levels showed significant (P&lt;0.05) difference. Control group showed significantly (P&lt;0.05) higher feed intake than the other dietary groups. The results also showed thatthe serum glucose concentration was reduced (P&lt;0.05) in all garlic supplemented groups compared to the control and antibiotic groups. Total cholesterol level was significantly (P&lt;0.05) lower in the 0.75% garlic group compared to the control and antibiotic groups. In case of dressing parameter, 0.75% garlic group showed lowest (P&lt;0.05) abdominal fat compared to the other groups. Cost of production per kg live broiler was lower in antibiotic and control groups compared to the garlic group. With regards to profit, antibiotic groups showed higher profitability than the other groups. It can be concluded that the addition of garlic powder to broiler diet had positive effect on cholesterol and glucose levels and had no effect on feed intake, body weight gain, meat yield, bone development, carcass parameters. It can be suggested that the garlic could be a potential feed additive in broiler diet.Bang. J. Anim. Sci. 2017. 46 (4): 215-224

Growth, morphostructural and haematological performances of West African Dwarf male sheep fed garlic powder additive diets

An experiment was carried out to investigate the additive effect of garlic powder on growth, morphostructural and haematology of West African Dwarf (WAD) rams fed Panicum maximum basal diet supplemented with concentrate. Forty Yearling WAD rams with average initial live weight of 12.41kg were randomly allotted to five dietary treatments of garlic powder additive (GPA) at 0%, 0.2%, 0.4%, 0.6% and 0.8% (0 mg/kg, 2000 mg/kg, 4000 mg/ kg, 6000mg/kg and 8000mg/kg respectively) of the supplements for 12 weeks. Results revealed that inclusion of 4000 mg/kg garlic powder additive in experimental diets showed better weight gain and feed conversion ratio for WAD rams than the control (0% GPA) and the other treatments (P<0.05). The morphometric measurements gains correlate with the pattern of body weight gain reported in the treatment groups. Haematological findings showed better packed cell volume in animals fed GPA compared with the control (P<0.05) . However, all investigated haematological parameters had values within normal limits for healthy sheep. Addition of garlic powder to sheep diet improved body weight gain up to 4000mg/kg of supplemental diet while also enhancing the health status of the animals.

Effects of fish meal replacement with meat and bone meal using garlic(Allium sativum) powder on growth, feeding, digestive enzymes and apparent digestibility of nutrients and fatty acids in juvenile rainbow trout (Oncorhynchus mykissWalbaum, 1792)

Effects of graded dietary levels of fish meal (FM) replacement with meat and bone meal (MBM) with garlic powder (G) or without garlic powder (WG) garlic powder were investigated on growth, digestive enzymes, apparent digestibility, body composition and fatty acid profile of juvenile rainbow trout (Oncorynchus mykiss; 8.26 ± 1.10 g). A total of eight dietary treatments were evaluated: control with garlic powder (0 MBM+G), 250 MBM+G, 450 MBM+G, and 650 MBM+G (g MBM/kg diet; treatments with garlic powder; G treatments), control without garlic powder (0 MBM), 250 MBM, 450 MBM and 650 MBM (g MBM/kg diet; treatments without garlic powder; WG treatments). Our results demonstrated that increased dietary content of MBM impaired growth and production performance, body composition, digestive enzyme activity, tissue fatty acid profile and overall digestibility. Addition of garlic powder was able to correct fish performance, body composition, enzyme activity and digestibility to some extent. Dietary supply of garlic resulted in increased digestive enzyme activity improving fish performance. The current results indicated that fish fed 650 g MBM/kg feed exhibited impaired growth that could be attributed to reduce digestibility of protein, fat, energy and dry matter, PUFAs and n-3 LC-PUFAs in muscle. We suggest that 450 g FM per kilo feed can be successfully replaced with MBM supplemented with 30 g garlic powder per kilo feed without impairing fish performance and physiology, however distorting tissue fatty acid composition resulting in lesser levels of n-3 LC-PUFAs compared to the 0 MBM+G diet.

A STUDY OF THE ANTICOCCIDIAL EFFECTS OF CLOPIDOL AND GARLIC POWDER ON EIMERIA-INFECTED BROILERS

This work was carried out to compare between the anticoccidial efficacy of clopidol and garlic powder. Three groups of one day old Hubbard chicks each of 30 birds were used in this study. The 1st group received only basal ration (control). The second group received clopidol 125 mg/ kg B.W. The third group received garlic powder 5 gram /kg B.W. Birds in all groups were infected with a field stain of Eimeria spp. (50.000 oocysts / bird) at 21 days of age. Mortality rate and clinical signs of coccidiosis were recorded. Also, oocyst count/gm faeces, body weight gain and feed conversion were measured at 7th, 14th and 21 th day after challenge. Five birds in each group were killed one week post infection and lesion score was determined. Blood samples were collected from birds of each group at the end of experiment for detection of serum levels of AST, ALT, creatinine and uric acid. The obtained data demonstrated that administration of clopidol or garlic powder evoked a significant decrease in mortality rate, oocyst count/gm droppings, lesion score and clinical signs of coccidiosis, compared with infected non treated group. Also, adding of clopidol or garlic powder improved the performance of the birds. The serum level of AST, ALT, createnine and uric acid was decreased by both treatment. It was noticed that addition of garlic powder induce more prominent effects than clopidol in improving the feed conversion (at 21 day post infection) and serum creatinin level and decreasing the mortality rate. On the other hand, clopidol treated group had a lower oocysts count/ gm droppings (1st and 2nd week post infection) compared with other groups.

EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

&lt;p&gt;The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by &lt;em&gt;f&lt;/em&gt;&lt;em&gt;ourier transform infrared spectroscopy&lt;/em&gt; (FTIR). The antibacterial activity of biocomposite against &lt;em&gt;Staphylococcus aureus&lt;/em&gt; were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of 1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.&lt;/p&gt;

EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

&lt;p&gt;The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by &lt;em&gt;f&lt;/em&gt;&lt;em&gt;ourier transform infrared spectroscopy&lt;/em&gt; (FTIR). The antibacterial activity of biocomposite against &lt;em&gt;Staphylococcus aureus&lt;/em&gt; were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of 1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.&lt;/p&gt;

EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by &lt;em&gt;f&lt;/em&gt;&lt;em&gt;ourier transform infrared spectroscopy&lt;/em&gt; (FTIR). The antibacterial activity of biocomposite against &lt;em&gt;Staphylococcus aureus&lt;/em&gt; were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of 1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.

Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.

Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.