Evidence map›Paper›PMID 38539907›Full record

ArticleAntioxidants (Basel, Switzerland)2024

Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments.

Chao-Kai Chang, Sheng-Yen Tsai, Ming-Shiun Tsai, An-Ting Tu, Chih-Yao Hou, Kuan-Chen Cheng, Wei-Lun Zhu, Rizka Mulyani, Chang-Wei Hsieh

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Chao-Kai ChangDepartment of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.ORCID 0000-0002-8575-8894
Sheng-Yen TsaiDepartment of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.
Ming-Shiun TsaiDepartment of Medicinal Botanicals and Health Applications, Da-Yeh University, Dacun District, Changhua County 515006, Taiwan.ORCID 0000-0002-9447-8130
An-Ting TuDepartment of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.
Chih-Yao HouDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi District, Kaohsiung City 811532, Taiwan.ORCID 0000-0002-8007-6077
Kuan-Chen ChengDepartment of Medical Research, China Medical University Hospital, North District, Taichung City 40428, Taiwan.ORCID 0000-0003-0387-7804
Wei-Lun ZhuDepartment of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.
Rizka MulyaniDepartment of Agricultural Product Technology, Universitas Sebelas Maret, Kentingan, Surakarta 57126, Indonesia.ORCID 0000-0002-7540-7329
Chang-Wei HsiehDepartment of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.ORCID 0000-0002-0533-9762

Funding

National Science and Technology Council MOST 109-2221-E-005 -031 -MY3
6 · The paper itself

Abstract

Shortening the aging duration and enhancing the functional components of garlic present significant technical challenges that need to be addressed. Thus, this study aimed to evaluate the potential role of pulsed electric field (PEF) treatment, a novel nonthermal food processing method, in promoting and enhancing the functional attributes of aged garlic. Our results showed that 2-4 kV/cm PEF pretreatment increased S-allyl cysteine (SAC), total polyphenol (TPC), and flavonoid contents (TFC) compared with un-pretreated garlic during aging. The browning and texture-softening were also significantly improved during processing time, though the latter showed no significant difference from the eighth day to the end of the aging process. The principal component analysis results showed that PEF positively affects the SAC and TFC formations without adverse effects. Among the PEF pretreatments, 3 kV/cm is the most effective in enhancing functional component production compared with the other PEF pretreatments. Therefore, PEF pretreatment is a time-saving process that promotes and enhances the functionality of aged garlic.

Indexed as

aged garlicprincipal component analysispulsed electric fields (PEFs)S-allyl-L-cysteineγ-glutamyltransferase

Identifiers

PMID38539907
PMCPMC10968149

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.