Effect of convective drying and storage on bioactive compounds of sliced garlic

Garlic for drying is of high quality in terms of total solids, colours, bioactive compounds and antioxidant capacity. Dried garlic is used for meat products, soups, sauces and many food supplements. Garlic can be dried using air-drying, vacuum-drying, infrared hot-air drying and freeze-drying. Such drying techniques enable the production of dried products that meet quality and microbiological standards. However, research on the loss of potential health benefits associated with the retention of bioactive compounds, including allicin and phenolic compounds, or resulting from poor storage conditions is still limited.
Therefore, the introduction of proper hot-air drying and storage conditions for developing countries can easily eliminate garlic post-harvest losses, quality changes and potential health benefit decreases. Hot-air drying is a method with much potential in tropical and subtropical countries.