Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

摘要

Highlights ? Reviewed of the influences of processing on Allium organosulfur compounds (OSCs). ? Garlic is one of the best sources of the OSCs in Allium sp. ? Most OSCs are thermally instable and should be processed by non-thermal approaches. ? Conventional and innovative processing strongly modulate OSC bioactivity. ? Novel technologies have the potential to improve OSC stability and extractability. Since ancient times, species from the Allium genus have been used in both culinary and medicinal applications. The health promoting properties, with well documented “evidence-based” studies, were attributed to the genus’ high content of bioactive organosulfur compounds. For these reasons, the organosulfur compounds have attracted interest in both food and pharmaceutical industries to be used as additives or supplements. Therefore, improvement in the extraction and stability during processing and storage of these molecules is crucial. The presented review documents the effects of traditional and innovative processing techniques on the extraction and stability of organosulfur compounds from Allium species, particularly with a focus on pressure and electric based processes. As the stability of those compounds is a superposition of the effects of processing on both organosulfur compounds themselves and on the enzymes responsible for their enzymatic hydrolysis, the review combines the literature on the effects on organosulfur compounds, enzymes and on the whole system. Finally, we also review the bioactivity and prospective applications of such Allium organosulfur compounds for medicine and food.