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Abstract
The stalk of *Allium fistulosum* is a rich source of dietary fiber, but its strong allicin odor hinders its application. This study compares various allicin removal methods, optimizing allicin extraction with 20 min water incubation and 75% ethanol extraction. Blanching at 100 °C proved most effective (73.3% allicin clearance), surpassing other physical (freezing) and chemical (tea polyphenols, citric acid) methods. This makes high-temperature blanching the most efficient approach for producing allicin-free dietary fiber from *Allium fistulosum* stalks.
Publisher
npj Science of Food
Published On
Jun 14, 2024
Authors
Ye Li, Jiayin Ma, Yubin Cao, Dong Yang
Tags
Allium fistulosum
dietary fiber
allicin removal
blanching
extraction methods
food processing
health benefits

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