Valorization and the potential use of garlic (Allium sativum L.) skin in food industries.

Veeranna, H. and Aashitosh, A. Inamdar (2024) Valorization and the potential use of garlic (Allium sativum L.) skin in food industries. Food and Humanity, 3. p. 100437.

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Abstract

Garlic (Allium sativum L.) is a common culinary component because of its medicinal properties. However, the industry often discards garlic skin, which constitutes about 20–30 % of the total production. Garlic skin (GS) is a good source of phytochemicals and therapeutic compounds. Many cultures have recognized the health benefits of GS in preventing and treating illnesses. This review article highlights the main bioactive components of GS, including total flavonoids, total phenolics, and their derivatives, which may help regulate blood sugar, reduce cardiovascular disease risk, and offer anti-viral, anti-tumor, anti-inflammatory, antifungal, and antimicrobial properties. Based on current knowledge, GS is a valuable agricultural waste since it has a variety of biologically active ingredients. It can be used as a natural preservative in food products, particularly in the wheat flour (WF) industry, enhancing microbiological stability due to the antibacterial properties of garlic components like allicin. Incorporating GS into WF improves the nutritional value and flavor of the resulting flour-based food products, positively affecting the digestive system and antioxidant levels. This approach offers a unique blend of taste, nutrition, and health benefits.

Item Type:	Article
Uncontrolled Keywords:	Bioactive compounds Garlic skin Food product Stability nutrition Wheat Flour
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Nov 2024 11:32
Last Modified:	06 Nov 2024 11:32
URI:	http://ir.cftri.res.in/id/eprint/18407

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