Abstract: In order to protect the active ingredients and mask the unpleasant smell of fresh garlic, physical milling treatment was used to entrap garlic organosulfur compounds (OSCs) into the helical cavity of potato starch. This process was optimized for improved the encapsulation efficiency (EE) of allicin and deodorization efficiency (DE) and deodorization efficiency. The resulting product was structurally characterized. The optimum experimental conditions were determined as 3:1 and 2.5 h for ratio between potato starch and garlic (dry basis) and milling time, respectively, yielding an EE value of (90.63 ± 1.11)% and a sensory score of 95 points. Scanning electron microscopic (SEM) photos indicated that starch granules were destroyed, resulting in the formation of an agglomerate structure. X-ray diffraction (XRD) indicated that the crystallinity of starch decreased. Fourier transform infrared (FT-IR) spectroscopic and thermogravimetric (TG) analysis confirmed that the thermal stability of the sample was improved. According to the gas chromatography-mass spectrometry (GC-MS) results, all 11 OSCs in fresh garlic were detected in the sample. This study suggested that potato starch might be a well stabilized carrier of OSCs in fresh garlic via milling method, which is effective to decrease the malodorous flavor of garlic and improve the stability of OSCs in fresh garlic.

Key words: potato starch, fresh garlic, milling method, embedment, deodorization