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Yıl 2025, Cilt: 9 Sayı: 2, 627 - 637, 29.06.2025

Hatice Kübra Şaşmaz , Onur Sevindik , Gamze Güçlü , Serkan Selli , Hasim Kelebek

https://doi.org/10.31015/2025.2.36

Öz

Kaynakça

  • Abe, K., Hori, Y., & Myoda, T. (2020). Volatile compounds of fresh and processed garlic. Experimental and Therapeutic Medicine, 19(2), 1585–1593. https://doi.org/10.3892/etm.2019.8394
  • Ariga, T., & Seki, T. (2006). Antithrombotic and anticancer effects of garlic-derived sulfur compounds: A review. Biofactors, 26(2), 93–103. https://doi.org/10.1002/biof.5520260201
  • Augustin, M. A., & Sanguansri, L. (2008). Encapsulation of bioactives. In J. M. Aguilera & P. J. Lillford (Eds.), Food materials science: Principles and practice (pp. 577–601) Springer. https://doi.org/10.1007/978-0-387-71947-4_24
  • Banerjee, S. K., & Maulik, S. K. (2002). Effect of garlic on cardiovascular disorders: A review. Nutrition Journal, 1(1), 1–14. https://doi.org/10.1186/1475-2891-1-4
  • Bansal, M., Singh, N., Pal, S., Dev, I., & Ansari, K. M. (2018). Chemopreventive role of dietary phytochemicals in colorectal cancer. Advances in Molecular Toxicology, 12, 69–121. https://doi.org/10.1016/bs.ant.2018.02.003
  • Casella, S., Leonardi, M., Melai, B., Fratini, F., & Pistelli, L. (2013). The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L. Phytotherapy Research, 27(3), 380–383. https://doi.org/10.1002/ptr.4725
  • Chen, Y.A., Tsai, J.C., Cheng, K.-C., Liu, K.F., Chang, C.K., & Hsieh, C.W. (2018). Extracts of black garlic exhibit gastrointestinal motility effect. Food Research International, 107, 102–109. https://doi.org/10.1016/j.foodres.2018.02.018
  • Ding, Y., Zhou, X., Zhong, Y., Wang, D., Dai, B., & Deng, Y. (2021). Metabolite, volatile and antioxidant profiles of black garlic stored in different packaging materials. Food Control, 127, 108131. https://doi.org/10.1016/j.foodcont.2021.108131
  • Dordevic, V., Balanc, B., Belscak-Cvitanovic, A., Levic, S., Trifkovic, K., Kalusevic, A., Kostic, I., Bugarski, B., & Nedovic, V. (2015). Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), 452–490. https://doi.org/10.1007/s12393-015-9106-2
  • Eidi, A., Eidi, M., & Esmaeili, E. (2006). Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats. Phytomedicine, 13(9–10), 624–629. https://doi.org/10.1016/j.phymed.2005.09.010
  • Esfanjani, A. F., & Jafari, S. M. (2016). Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids and Surfaces B: Biointerfaces, 146, 532–543. https://doi.org/10.1016/j.colsurfb.2016.06.054
  • Gamelin, F. X., Baquet, G., Berthoin, S., Thevenet, D., Nourry, C., Nottin, S., & Bosquet, L. (2009). Effect of high intensity intermittent training on heart rate variability in prepubescent children. European Journal of Applied Physiology, 105(5), 731–738. https://doi.org/10.1007/s00421-008-0955-8
  • Gouin, S. (2004). Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15(7–8), 330–347. https://doi.org/10.1016/j.tifs.2003.10.005
  • Ikram, R., Low, K. H., Hashim, N. B., Ahmad, W., & Nasharuddin, M. N. A. (2019). Characterization of sulfur-compounds as chemotaxonomic markers in the essential oils of Allium species by solvent-free microwave extraction and gas chromatography–mass spectrometry. Analytical Letters, 52(4), 563–574. https://doi.org/10.1080/00032719.2018.1471707
  • Kesen, S., Kelebek, H., & Selli, S. (2014). Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA) Journal of Agricultural and Food Chemistry, 62(2), 391–401. https://doi.org/10.1021/jf4045167
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., & Selli, S. (2013). GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International, 54(2), 1987–1994. https://doi.org/10.1016/j.foodres.2013.07.065
  • Kilic-Buyukkurt, O., Kelebek, H., Bordiga, M., Keskin, M., & Selli, S. (2023). Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon, 9(8), e19056.
  • Kimura, S., Tung, Y.C., Pan, M.-H., Su, N.W., Lai, Y.J., & Cheng, K.C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62–70. https://doi.org/10.1016/j.jfda.2016.11.003
  • Lidikova, J., Ceryova, N., Toth, T., Musilov, J., Vollmannova, A., Mammadova, K., & Ivanisova, E. (2023). Garlic (Allium sativum L.): Characterization of bioactive compounds and related health benefits. In Herbs and Spices - New Advances. IntechOpen.
  • Liu, L., Jiang, S., Xie, W., Xu, J., Zhao, Y., & Zeng, M. (2022). Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity. Food Bioscience, 47, 101678. https://doi.org/10.1016/j.fbio.2021.101472
  • Lotfy, S. N., Fadel, H. H., El-Ghorab, A. H., & Shaheen, M. S. (2015). Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chemistry, 187, 7–13 https://doi.org/10.1016/j.foodchem.2015.04.027
  • Mangoba, M. A. A., & Alvindia, D. D. G. (2019). Acaricidal and chemical composition of Allium sativum L. crude extracts against stored product mites Suidasia pontifica Oudemans. Journal of Biologically Active Products from Nature, 9(6), 484–491.
  • Molina-Calle, M., Priego-Capote, F., & de Castro, M. D. L. (2017). Headspace−GC-MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating. LWT, 80, 98–105. https://doi.org/10.1016/j.lwt.2017.02.010
  • Najman, K., Król, K., & Sadowska, A. (2022). The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder. Applied Sciences, 12(9), 4215.
  • Osorio, C., Forero, D. P., & Carriazo, J. G. (2011).Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International, 44(5), 1174–1181. https://doi.org/10.1016/j.foodres.2010.09.007
  • Plano, D., Lizarraga, E., Font, M., Palop, J., & Sanmartín, C. (2009). Thermal stability and decomposition of sulphur and selenium compounds. Journal of Thermal Analysis and Calorimetry, 98(2), 559–566. https://doi.org/10.1007/s10973-009-0291-1
  • Puccinelli, M. T., & Stan, S. D. (2017) Dietary bioactive diallyl trisulfide in cancer prevention and treatment. International Journal of Molecular Sciences, 18(8), 1645. https://doi.org/10.3390/ijms18081645
  • Ríos-Ríos, K. L., Montilla, A., Olano, A., & Villamiel, M. (2019). Physicochemical changes and sensorial properties during black garlic elaboration: A review. Trends in Food Science & Technology, 88, 459–467. https://doi.org/10.1016/j.tifs.2019.04.016
  • Sasmaz, H. K., Adal, E., Kadiroğlu, P., Selli, S., Uzlasir, T., & Kelebek, H. (2023.) Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. Journal of Food Science, 88(11), 4424–4439. https://doi.org/10.1111/1750-3841.16768
  • Sasmaz, H. K., Sevindik, O., Kadiroglu, P., Adal, E., Erkin, Ö. C., Selli, S., & Kelebek, H. (2022). Comparative assessment of quality parameters and bioactive compounds of white and black garlic. European Food Research and Technology, 248(9), 2393–2407. https://doi.org/10.1007/s00217-022-04055-2
  • Sasmaz, H. K., Uzlasir, T., Selli, S., & Kelebek, H. (2025). Black Garlic: Production Process, Bioactive Compounds, and Health Effects. Food Chemistry International. https://doi.org/10.1002/fci2.70002
  • Sasmaz, H. K., Uzlaşır, T., Selli, S., & Kelebek, H. (2024a). Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production. International Journal of Agriculture Environment and Food Sciences, 8(1), 111–118. https://doi.org/10.31015/jaefs.2024.1.12
  • Sasmaz, H. K., Guclu, G., Sevindik, O., Selli, S., & Kelebek, H. (2024b). Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry. ACS Food Science & Technology, 4(12), 2946-2957.
  • Seki, T., Hosono, T., Hosono-Fukao, T., Inada, K., Tanaka, R., Ogihara, J., & Ariga, T. (2008). Anticancer effects of diallyl trisulfide derived from garlic. Asia Pacific Journal of Clinical Nutrition, 17(Suppl 1), 249–252.
  • Setiyoningrum, F., Priadi, G., & Afiati, F. (2022). Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae. In IOP Conference Series: Earth and Environmental Science (Vol. 976, No. 1, p. 012044) IOP Publishing. https://doi.org/10.1088/1755-1315/976/1/012044
  • Sevindik, B. (2020). Stability of volatile compounds of Turkish saffron (Crocus sativus) after one-year storage. Journal of Raw Materials to Processed Foods, 1(2), 72-79.
  • Timilsena, Y. P., Akanbi, T. O., Khalid, N., Adhikari, B., & Barrow, C. J. (2019). Complex coacervation: Principles, mechanisms and applications in microencapsulation. International Journal of Biological Macromolecules, 121, 1276–1286. https://doi.org/10.1016/j.ijbiomac.2018.10.144
  • Tomšik, A., Pavlić, B., Vladić, J., Cindrić, M., Jovanov, P., Sakač, M., & Vidović, S. (2017) .Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128, 79–88.
  • Verma, T., Aggarwal, A., Dey, P., Chauhan, A. K., Rashid, S., Chen, K. T., & Sharma, R. (2023). Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review. Frontiers in Nutrition, 10, 1120377. https://doi.org/10.3389/fnut.2023.1120377
  • Wang, M., Doi, T., & McClements, D. J. (2019).Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Research International, 119, 6–14. https://doi.org/10.1016/j.foodres.2019.01.042
  • Wang, X., Jiao, F., Wang, Q. W., Wang, J., Yang, K., Hu, R. R., & Wang, Y. S. (2012). Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo. Molecular Medicine Reports, 5(1), 66–72. https://doi.org/10.3892/mmr.2011.588
  • Yang, P., Song, H., Wang, L., & Jing, H. (2019). Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis. Journal of Agricultural and Food Chemistry, 67(28), 7926–7934. https://doi.org/10.1021/acs.jafc.9b03269
  • Yao, L., Mo, Y., Chen, D., Feng, T., Song, S., Wang, H., & Sun, M. (2021) Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses. LWT, 150, 111982.
  • Zhang, X. Y., Li, N. Y., Lu, X. M., Liu, P. L., & Qiao, X. G. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366–2372. https://doi.org/10.1002/jsfa.7351
  • Zuidam, N. J., & Velikov, K. P. (2019). The development of food structures for the encapsulation and delivery of bioactive compounds. Food Structure, 21, 100114.

Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

Yıl 2025, Cilt: 9 Sayı: 2, 627 - 637, 29.06.2025

Hatice Kübra Şaşmaz , Onur Sevindik , Gamze Güçlü , Serkan Selli , Hasim Kelebek

https://doi.org/10.31015/2025.2.36

Öz

In this study, aroma profiles and aroma-active compounds of fresh garlic (EFG) and black garlic (EBG) samples encapsulated using the complex coacervation method were investigated. Volatile aroma components were analysed by GC-MS (gas chromatography-mass spectrometry) with the HS-SPME (headspace-solid phase microextraction) method. EFG and EBG samples contained 30 and 37 different aroma compounds, respectively. The chemical changes during the fermentation of black garlic caused a significant decrease in the number of aroma compounds. A total of 13 aroma-active compounds were identified in the encapsulated samples. The odor dilution (FD) factors of these compounds ranged from 4 to 1024. Among the 10 identified compounds, 2 were alcohols, 3 were sulfur-containing compounds, 4 were acids, and 1 was a ketone. The remaining 3 compounds were unidentified aroma-active compounds. This study provides an important contribution in terms of expanding the use of encapsulated garlic products in the food industry and developing products suitable for consumer preferences. These findings may lead to the widespread use of encapsulated garlic products in functional food and nutraceutical fields in the future.

Anahtar Kelimeler

Allium sativum L black garlic encapsulation GC-MS aroma-active

Teşekkür

This study was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) within the scope of the 1001 project with project number "219O174". We would like to thank TUBITAK.

Kaynakça

  • Abe, K., Hori, Y., & Myoda, T. (2020). Volatile compounds of fresh and processed garlic. Experimental and Therapeutic Medicine, 19(2), 1585–1593. https://doi.org/10.3892/etm.2019.8394
  • Ariga, T., & Seki, T. (2006). Antithrombotic and anticancer effects of garlic-derived sulfur compounds: A review. Biofactors, 26(2), 93–103. https://doi.org/10.1002/biof.5520260201
  • Augustin, M. A., & Sanguansri, L. (2008). Encapsulation of bioactives. In J. M. Aguilera & P. J. Lillford (Eds.), Food materials science: Principles and practice (pp. 577–601) Springer. https://doi.org/10.1007/978-0-387-71947-4_24
  • Banerjee, S. K., & Maulik, S. K. (2002). Effect of garlic on cardiovascular disorders: A review. Nutrition Journal, 1(1), 1–14. https://doi.org/10.1186/1475-2891-1-4
  • Bansal, M., Singh, N., Pal, S., Dev, I., & Ansari, K. M. (2018). Chemopreventive role of dietary phytochemicals in colorectal cancer. Advances in Molecular Toxicology, 12, 69–121. https://doi.org/10.1016/bs.ant.2018.02.003
  • Casella, S., Leonardi, M., Melai, B., Fratini, F., & Pistelli, L. (2013). The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L. Phytotherapy Research, 27(3), 380–383. https://doi.org/10.1002/ptr.4725
  • Chen, Y.A., Tsai, J.C., Cheng, K.-C., Liu, K.F., Chang, C.K., & Hsieh, C.W. (2018). Extracts of black garlic exhibit gastrointestinal motility effect. Food Research International, 107, 102–109. https://doi.org/10.1016/j.foodres.2018.02.018
  • Ding, Y., Zhou, X., Zhong, Y., Wang, D., Dai, B., & Deng, Y. (2021). Metabolite, volatile and antioxidant profiles of black garlic stored in different packaging materials. Food Control, 127, 108131. https://doi.org/10.1016/j.foodcont.2021.108131
  • Dordevic, V., Balanc, B., Belscak-Cvitanovic, A., Levic, S., Trifkovic, K., Kalusevic, A., Kostic, I., Bugarski, B., & Nedovic, V. (2015). Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), 452–490. https://doi.org/10.1007/s12393-015-9106-2
  • Eidi, A., Eidi, M., & Esmaeili, E. (2006). Antidiabetic effect of garlic (Allium sativum L.) in normal and streptozotocin-induced diabetic rats. Phytomedicine, 13(9–10), 624–629. https://doi.org/10.1016/j.phymed.2005.09.010
  • Esfanjani, A. F., & Jafari, S. M. (2016). Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids and Surfaces B: Biointerfaces, 146, 532–543. https://doi.org/10.1016/j.colsurfb.2016.06.054
  • Gamelin, F. X., Baquet, G., Berthoin, S., Thevenet, D., Nourry, C., Nottin, S., & Bosquet, L. (2009). Effect of high intensity intermittent training on heart rate variability in prepubescent children. European Journal of Applied Physiology, 105(5), 731–738. https://doi.org/10.1007/s00421-008-0955-8
  • Gouin, S. (2004). Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15(7–8), 330–347. https://doi.org/10.1016/j.tifs.2003.10.005
  • Ikram, R., Low, K. H., Hashim, N. B., Ahmad, W., & Nasharuddin, M. N. A. (2019). Characterization of sulfur-compounds as chemotaxonomic markers in the essential oils of Allium species by solvent-free microwave extraction and gas chromatography–mass spectrometry. Analytical Letters, 52(4), 563–574. https://doi.org/10.1080/00032719.2018.1471707
  • Kesen, S., Kelebek, H., & Selli, S. (2014). Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA) Journal of Agricultural and Food Chemistry, 62(2), 391–401. https://doi.org/10.1021/jf4045167
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., & Selli, S. (2013). GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International, 54(2), 1987–1994. https://doi.org/10.1016/j.foodres.2013.07.065
  • Kilic-Buyukkurt, O., Kelebek, H., Bordiga, M., Keskin, M., & Selli, S. (2023). Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review. Heliyon, 9(8), e19056.
  • Kimura, S., Tung, Y.C., Pan, M.-H., Su, N.W., Lai, Y.J., & Cheng, K.C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62–70. https://doi.org/10.1016/j.jfda.2016.11.003
  • Lidikova, J., Ceryova, N., Toth, T., Musilov, J., Vollmannova, A., Mammadova, K., & Ivanisova, E. (2023). Garlic (Allium sativum L.): Characterization of bioactive compounds and related health benefits. In Herbs and Spices - New Advances. IntechOpen.
  • Liu, L., Jiang, S., Xie, W., Xu, J., Zhao, Y., & Zeng, M. (2022). Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity. Food Bioscience, 47, 101678. https://doi.org/10.1016/j.fbio.2021.101472
  • Lotfy, S. N., Fadel, H. H., El-Ghorab, A. H., & Shaheen, M. S. (2015). Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chemistry, 187, 7–13 https://doi.org/10.1016/j.foodchem.2015.04.027
  • Mangoba, M. A. A., & Alvindia, D. D. G. (2019). Acaricidal and chemical composition of Allium sativum L. crude extracts against stored product mites Suidasia pontifica Oudemans. Journal of Biologically Active Products from Nature, 9(6), 484–491.
  • Molina-Calle, M., Priego-Capote, F., & de Castro, M. D. L. (2017). Headspace−GC-MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating. LWT, 80, 98–105. https://doi.org/10.1016/j.lwt.2017.02.010
  • Najman, K., Król, K., & Sadowska, A. (2022). The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (Allium sativum L.) Cloves, Paste and Powder. Applied Sciences, 12(9), 4215.
  • Osorio, C., Forero, D. P., & Carriazo, J. G. (2011).Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Research International, 44(5), 1174–1181. https://doi.org/10.1016/j.foodres.2010.09.007
  • Plano, D., Lizarraga, E., Font, M., Palop, J., & Sanmartín, C. (2009). Thermal stability and decomposition of sulphur and selenium compounds. Journal of Thermal Analysis and Calorimetry, 98(2), 559–566. https://doi.org/10.1007/s10973-009-0291-1
  • Puccinelli, M. T., & Stan, S. D. (2017) Dietary bioactive diallyl trisulfide in cancer prevention and treatment. International Journal of Molecular Sciences, 18(8), 1645. https://doi.org/10.3390/ijms18081645
  • Ríos-Ríos, K. L., Montilla, A., Olano, A., & Villamiel, M. (2019). Physicochemical changes and sensorial properties during black garlic elaboration: A review. Trends in Food Science & Technology, 88, 459–467. https://doi.org/10.1016/j.tifs.2019.04.016
  • Sasmaz, H. K., Adal, E., Kadiroğlu, P., Selli, S., Uzlasir, T., & Kelebek, H. (2023.) Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. Journal of Food Science, 88(11), 4424–4439. https://doi.org/10.1111/1750-3841.16768
  • Sasmaz, H. K., Sevindik, O., Kadiroglu, P., Adal, E., Erkin, Ö. C., Selli, S., & Kelebek, H. (2022). Comparative assessment of quality parameters and bioactive compounds of white and black garlic. European Food Research and Technology, 248(9), 2393–2407. https://doi.org/10.1007/s00217-022-04055-2
  • Sasmaz, H. K., Uzlasir, T., Selli, S., & Kelebek, H. (2025). Black Garlic: Production Process, Bioactive Compounds, and Health Effects. Food Chemistry International. https://doi.org/10.1002/fci2.70002
  • Sasmaz, H. K., Uzlaşır, T., Selli, S., & Kelebek, H. (2024a). Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production. International Journal of Agriculture Environment and Food Sciences, 8(1), 111–118. https://doi.org/10.31015/jaefs.2024.1.12
  • Sasmaz, H. K., Guclu, G., Sevindik, O., Selli, S., & Kelebek, H. (2024b). Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry. ACS Food Science & Technology, 4(12), 2946-2957.
  • Seki, T., Hosono, T., Hosono-Fukao, T., Inada, K., Tanaka, R., Ogihara, J., & Ariga, T. (2008). Anticancer effects of diallyl trisulfide derived from garlic. Asia Pacific Journal of Clinical Nutrition, 17(Suppl 1), 249–252.
  • Setiyoningrum, F., Priadi, G., & Afiati, F. (2022). Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae. In IOP Conference Series: Earth and Environmental Science (Vol. 976, No. 1, p. 012044) IOP Publishing. https://doi.org/10.1088/1755-1315/976/1/012044
  • Sevindik, B. (2020). Stability of volatile compounds of Turkish saffron (Crocus sativus) after one-year storage. Journal of Raw Materials to Processed Foods, 1(2), 72-79.
  • Timilsena, Y. P., Akanbi, T. O., Khalid, N., Adhikari, B., & Barrow, C. J. (2019). Complex coacervation: Principles, mechanisms and applications in microencapsulation. International Journal of Biological Macromolecules, 121, 1276–1286. https://doi.org/10.1016/j.ijbiomac.2018.10.144
  • Tomšik, A., Pavlić, B., Vladić, J., Cindrić, M., Jovanov, P., Sakač, M., & Vidović, S. (2017) .Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128, 79–88.
  • Verma, T., Aggarwal, A., Dey, P., Chauhan, A. K., Rashid, S., Chen, K. T., & Sharma, R. (2023). Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review. Frontiers in Nutrition, 10, 1120377. https://doi.org/10.3389/fnut.2023.1120377
  • Wang, M., Doi, T., & McClements, D. J. (2019).Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Research International, 119, 6–14. https://doi.org/10.1016/j.foodres.2019.01.042
  • Wang, X., Jiao, F., Wang, Q. W., Wang, J., Yang, K., Hu, R. R., & Wang, Y. S. (2012). Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo. Molecular Medicine Reports, 5(1), 66–72. https://doi.org/10.3892/mmr.2011.588
  • Yang, P., Song, H., Wang, L., & Jing, H. (2019). Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis. Journal of Agricultural and Food Chemistry, 67(28), 7926–7934. https://doi.org/10.1021/acs.jafc.9b03269
  • Yao, L., Mo, Y., Chen, D., Feng, T., Song, S., Wang, H., & Sun, M. (2021) Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses. LWT, 150, 111982.
  • Zhang, X. Y., Li, N. Y., Lu, X. M., Liu, P. L., & Qiao, X. G. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366–2372. https://doi.org/10.1002/jsfa.7351
  • Zuidam, N. J., & Velikov, K. P. (2019). The development of food structures for the encapsulation and delivery of bioactive compounds. Food Structure, 21, 100114.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Kimyası ve Gıda Sensör Bilimi, Gıda Teknolojileri
Bölüm Makaleler
Yazarlar

Hatice Kübra Şaşmaz 0000-0003-4728-3151

Onur Sevindik 0000-0002-2761-6695

Gamze Güçlü 0000-0001-7317-6101

Serkan Selli 0000-0003-0450-2668

Hasim Kelebek 0000-0002-8419-3019

Yayımlanma Tarihi 29 Haziran 2025
Gönderilme Tarihi 26 Nisan 2025
Kabul Tarihi 28 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 9 Sayı: 2

Kaynak Göster

APA Şaşmaz, H. K., Sevindik, O., Güçlü, G., Selli, S., vd. (2025). Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. International Journal of Agriculture Environment and Food Sciences, 9(2), 627-637. https://doi.org/10.31015/2025.2.36
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