• Journal of Environmental Science International
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• v.11 no.12
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• pp.1307-1313
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• 2002

This study was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritidis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature ($25~42^{\circ}C$), pH (5.5~9.0) and concentration of garlic Juice (0~0.8%) showed that a badge with high temperature had low D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of $37^{\circ}C$ and pH 7.0 presented the lowest D.T.value.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• Food Science and Preservation
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• v.21 no.5
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• pp.688-693
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• 2014

The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.633-644
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• 2004

This study was performed to investigate effect of dried powders and ethanol extracts of garlic flesh and peel on antioxidative capacity in 16-month- old rats. Forty Sprague-Dawley male rats weighing 618.1$\pm$6.5g were blocked into five groups according to body weight and raised for 3 months with experimental diets containing 5% (w/w) of dried powders of garlic flesh or peel, or ethanol extracts from equal amount of each dried powder. Total polyphenols, flavonoids, /3 -carotene, vitamin C, vitamin E, and total antioxidant status (TAS) levels were determined in garlic preparations. Thiobarbituric acid reactive substances (TBARS) levels in plasma, liver and VLDL + LDL fraction, oxidative DNA damage (8-hydroxy-2' -deoxyguanosine, 80HdG) in kidney, xanthine oxidase (XO) activities in plasma and liver, superoxide dismutase (SOD) activities in erythrocyte and liver, and carotenoid concentration, and total antioxidant status (TAS) in plasma were measured. Total polyphenols and flavonoids contents in garlic preparations were highest in peel ethanol extract. Vitamin C content was not different significantly among preparations, but peel powder contains slightly more vitamin C. The content of $\beta$-carotene was highest in peel ethanol extract and vitmain E content was highest in flesh ethanol extract. The highest level of TAS was observed in peel ethanol extract. Plasma TBARS levels in all the experimental groups were found to be significantly lower than control group, and TBARS concentration in VLDL + LDL fraction was decreased in all the experimental groups in comparison to control group. Also levels of 80HdG in kidney in experimental groups were lower than that of control group. Plasma and liver XO activities were. decreased in all experimental groups, and erythrocyte and liver SOD activities were higher in experimental groups compared to control group. All experimental groups also showed higher plasma TAS levels than control group. Especially, garlic flesh powder group was significantly lower in plasma and liver XO activities, and significantly higher in erythrocyte and liver SOD activities than control group. Moreover, plasma TBARS level and kidney 8OHdG level were decreased in flesh powder group. In conclusion, garlic diets showed effect of improving antioxidative capacity in 16-month old rats, especially, garlic flesh powder was prominent in inhibiting XO activity, promoting SOD activity and decreasing kidney 8OHdG level among experimental groups.

• Journal of environmental and Sanitary engineering
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• v.6 no.1
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• pp.63-82
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• 1991

This study was carried out to examine the mutagenicity of extracts from grilled pork belly and the effect of garlic on it by using Arnes test. And in order to imitate the in vivo metabolic activation system of the mutagens, the enzymatic activation system was adopted. The results are summarlized as follows: 1. The degree of browning in pork belly extracts increased with the increasing heating intensity of the grilling. 2. When pork belly grilled at "low" heating intensity, no mutagenicity was detected. However with the samples grilled at "medium" and "high" heating intersity, mutagenicity was recognized. 3. The mutagenicity of grilled pork belly extract decreased remarkabley with the addition of S-9 mix. 4. The mutagenicity of grilled pork belly extract decreased with the addition of garlic extract.

• The Plant Pathology Journal
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• v.25 no.2
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• pp.189-192
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• 2009

The effect of plant extracts of eucalyptus (Eucalyptus chamadulonsis), garlic (Allium sativium), marigold (Tagetes erecta) and neem (Azadirachta indica) and essential oils were tested on the suppression of root-knot nematode Meloidogyne incognita under greenhouse and field conditions. In vitro study, all tested treatments had nematicidal effect on nematode juveniles after 24 and 48 hours from exposures. The highest percentage of nematode mortality was achieved by application of neem extract (65.4%), essential oils (64.4%) and marigold extract (60.5%), followed by garlic and eucalyptus extracts (38.7-39.5%). Under greenhouse and field conditions, neem extract and essential oils treatments were more effective in reducing population numbers of the M. incognita in soil and root gall index compared to other treatments. In field experiments, the maximum protection of tomato plant against root-knot nematode was obtained by application of neem and essential oil treatments, 44.2 and 32.6%, respectively.

• Food Science and Preservation
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• v.17 no.1
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• Microbiology and Biotechnology Letters
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• v.31 no.1
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• pp.32-35
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• 2003

This study was carried out to determine the inhibitory effect of garlic juice against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Shigella flexneri. Staphylococcus aureus, Streptococcus mutans, Virio. parahaemolyticus which are food pathogenic bacteria and Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus plantarum, Lactococcus. lactis, Leuconostoc mesenteroides which are lactic acid bacteria. An aqueous extract of garlic was bacteriocidal against Gram-positive and Gram-negative bacteria in all concentrations (0.1∼2.5(w/v)%) tested in this experiment. Especially 0.5(w/v)% garlic juice inactivated completely E. coli, S. typhimurium, S. flexineri, V. parahaemolyticus and 1.0(w/v)% garlic juice perfectly reduced P. aeruginosa, S. mutans. Generally, the experiment result indicate that garlic juice restrains the growth of the pathogenic bacteria better than the lactic acid bacteria. Therefore, garlic has potential for the preservation of processed foods.

• Journal of the FoodService Safety
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• v.5 no.1
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• pp.19-29
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• 2024

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.518-523
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• 2011

The aim of this study was to evaluate the antimicrobial activities of leek and garlic extract juice and powder against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus in a single strain and a mixed strains system. Garlic juice and powder showed higher antimicrobial activity against Sta. aureus than that of E. coli or S. enteritidis. The antimicrobial activities of the leek and garlic powders decreased with increasing temperature and time, but stabilized at various pHs. The antimicrobial effects of mixtures of various ratios between the leek and garlic extracts increased with an increase in garlic extract content. No synergistic effects by the leek and garlic mixtures were observed. In a mixed strains system, the antimicrobial effects of leek and garlic powder were similar to those in a single strain system.