Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
Graphical abstract
Introduction
Garlic (Allium sativum) is the second most popular and economically important species within the genus Allium and is being cultivated worldwide (El-Saber Batiha et al., 2020). The world’s garlic production has reached 32 million tons by 2020. Garlic is mainly classified into purple garlic, hybrid garlic, and single head garlic based on the number of cloves and peel color. Garlic is extensively used worldwide for both culinary and medicinal purposes due to its unique flavor and therapeutic value. Numerous studies have revealed the health benefits and biological activities of garlic, such as antioxidant, radical scavenging, broad-spectrum antibiotic, antibacterial, antiviral, potent immune-boosting, gastrointestinal disease prevention, etc. (Mondal et al., 2022). Garlic contains various bioactive components, such as amino acids, sulfur-containing organic compounds, carbohydrates, etc. (Panyod et al., 2022).
Garlic carbohydrates, including inulin-, levan-, and graminan-type fructans (oligosaccharides or polysaccharides), have attracted much attention in recent years as a potential dietary fiber source with high nutritional and functional benefits, as well as a fiber-fortifier in food products (Lu, Wang, et al., 2021). Garlic carbohydrates are mainly composed of fructose, glucose, and galactose, with molecular weight ranging between 1000 and 10,000 Da. It has been reported that garlic carbohydrates and their metabolites act as potent regulatory molecules with various physiological effects (Li, Chen, et al., 2021). Therefore, including garlic oligosaccharides in the diet could benefit the immune system due to the stimulation of several biological pathways. Besides, garlic oligosaccharides can be used as prebiotics due to their significant effect on intestinal microecology modulation, thus playing an essential role in reducing the risk of colorectal cancer or cardiovascular diseases. Furthermore, garlic oligosaccharides possess serum or liver lipid-lowering effects due to their ability to bind to lipids (Yan et al., 2021). The consumption of garlic oligosaccharide-rich foods might improve the overall health conditions. However, there are only a few studies on the relationship between the physicochemical characteristics and processing characteristics of garlic oligosaccharides, which limits their application in food products.
As a global staple food, flour-based products constitute a considerable part of people’s daily diet. Therefore, it is reasonable to consider adding garlic oligosaccharide fractions to flour products, which might produce foods with higher acceptance and nutritional value. Moreover, the flour-based products provide an ideal multi-component system to explore the interaction of garlic oligosaccharide fractions with other food components, which can offer realistic insights into the development of garlic oligosaccharide-based food systems. Nevertheless, most studies on garlic carbohydrates have focused on their identification and structural characterization. To date, no studies have been performed on the interaction of garlic carbohydrates with other food components and their impact on the macroscopic properties and microstructure of food products. It is noteworthy that the processing adaptability of flour-based products during mixing and kneading mainly depends on the textural, rheological, and thermodynamic stability of the dough. These are the major macroscopic indexes for predicting the complex interactions of ingredients with the dough and the quality of the final flour-based products (Liu et al., 2022). In this context, the amount of dietary fiber can be increased by adding external dietary fiber without sacrificing the dough quality (Nevara et al., 2021). However, measuring the effect of garlic oligosaccharides on the properties of flour products is still challenging due to the complex matrix of the raw food materials, various factors influencing food processing, and the lack of standardized quality of the final product (Mollakhalili-Meybodi et al., 2021). Thus, comprehensive studies on the interaction of garlic oligosaccharide fractions with the dough network are highly necessary to facilitate the development of dietary fiber-containing flour products.
The uncertain influence of garlic oligosaccharides on the microstructure, physical and chemical properties of wheat dough, and the difficulty of directionally controlling the quality of flour products fortified with garlic oligosaccharides present bottlenecks in their development. Considering the above, it can be speculated that the Mw value and the monosaccharide composition of garlic oligosaccharides could alter their interactions with the gluten network and the microscopic as well as mesoscopic characteristics of the dough. In this study, the structural and physicochemical properties of three garlic oligosaccharide fractions were characterized. Additionally, the impact of these garlic oligosaccharide fractions on wheat gluten was investigated by evaluating the physical and rheological properties, thermodynamic parameters, moisture distribution, morphology, and protein secondary structure of the garlic oligosaccharide-added dough. Overall, it was inferred that combining garlic oligosaccharides with flour-based products can improve the flavor, nutritional value, and edible quality of flour-based products, thereby promoting the quality innovation and upgrading of traditional flour-based products. This would be of great significance to develop garlic oligosaccharides and improve their economic value.
Section snippets
Materials
Single clove garlic cultivated in Yunnan Province, China, was purchased from Kunming Maideqi Network Technology Co., ltd (Yunnan Province, China). Cangshan hybrid garlic cultivated in Shandong Province, China, was purchased from Linyi Baibang Trading Co., ltd (Shandong Province, China). Purple garlic cultivated in Tianjin Province, China, was purchased from Tianjin Jiayuan Agricultural and Sideline Products Sales Center (Tianjin, China). Garlic was manually peeled and stored under vacuum at
Composition analysis
The yield, chemical composition and molecular weight distribution of the obtained garlic oligosaccharides are listed in Table 1. The three garlic oligosaccharides extracted in the present study had different yields: 19.42 ± 0.23, 10.68 ± 0.63 and 7.34 ± 1.40 (g/100 g of sample dry matter) for SGOS, HGOS, and PGOS, respectively. SGOS had a higher total sugar content (92.59 %) and lower protein content (0.46 %) compared with HGOS (88.30 % and 2.56 %, respectively) and PGOS (82.71 % and 1.38 %,
Conclusions
In the present study, the influence of garlic oligosaccharides on dough quality was evaluated, and was found to be closely associated with their molecular features. To the best of our knowledge, this is the first study to report that the galactose-containing garlic oligosaccharides were positively associated with higher stability and organization of the dough network due to their ability to interact with other dough constituents. Considering the structural similarity of galactose with glucose
CRediT authorship contribution statement
Jiaming Liu: Writing – original draft, Funding acquisition. Qian Li: Writing – review & editing, Funding acquisition. Min Zhang: Project administration, Funding acquisition. Liyuan Yun: Data curation. Junyue Zhai: Data curation.
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgements
The research was supported by the project of the National Natural Science Foundation of China (No. 32172169), Youth Project of National Natural Science Foundation of China (No. 32101953), Tianjin “131” Innovative Talent Team Project (No. 201926), Graduate Student Research Innovation Project of Tianjin (No. 2019XY039 and 2020XY002) and College Students' Innovation and Entrepreneurship Training Program (No. 202110061013).
References (56)
- et al.
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
Food Hydrocolloids
(2020) - et al.
Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
Food Hydrocolloids
(2021) - et al.
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
Trends in Food Science & Technology
(2021) - et al.
Towards a better understanding of the relationships between the structure and antitumor activity of Gastrodia elata polysaccharides by asymmetrical flow field-flow fractionation
Food Research International
(2021) - et al.
Structure of the D-galactan isolated from garlic (Allium sativum) bulbs
Carbohydrate Research
(1977) - et al.
Chemical characterization methods for the analysis of structural extracellular polymeric substances (EPS)
Water Research
(2019) - et al.
Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Food Chemistry
(2022) - et al.
Structural characterization of corn silk polysaccharides and its effect in H2O2 induced oxidative damage in L6 skeletal muscle cells
Carbohydrate Polymers
(2019) - et al.
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
Lwt
(2019) - et al.
Effect of soybean milk addition on the quality of frozen-cooked noodles
Food Hydrocolloids
(2019)
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Food Chemistry
Chemical and rheological properties of polysaccharides from litchi pulp
International Journal of Biological Macromolecules
Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism
Food Chemistry
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
Food Chemistry
Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread
Lwt
Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
Carbohydrate Polymers
Isolation, structural characterization and anti-oxidant activity of a novel polysaccharide from garlic bolt
Carbohydrate Polymers
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Food Hydrocolloids
Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy
Food Research International
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum
Food Hydrocolloids
Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products
Lwt
A galactose-rich heteropolysaccharide extracted from “jaboticaba” (Plinia cauliflora) peels
Carbohydrate Polymers
Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges
Lwt
Garlic constituents for cancer prevention and therapy: From phytochemistry to novel formulations
Pharmacological Research
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
Food Chemistry
Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus)
Food Chemistry
Chemical and structural characteristics of proteins of non-vital and vital wheat glutens
Food Hydrocolloids
Recent advances in improving stability of food emulsion by plant polysaccharides
Food Research International
Cited by (3)
Advances on novel iron saccharide-iron (III) complexes as nutritional supplements
2023, Critical Reviews in Food Science and Nutrition
- 1
Jiaming Liu and Qian Li contributed equally to the work.