{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T03:08:35Z","timestamp":1790478515992,"version":"4.1.0"},"reference-count":51,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,7,31]],"date-time":"2025-07-31T00:00:00Z","timestamp":1753920000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100020950","name":"National Science and Technology Council","doi-asserted-by":"publisher","award":["NSTC 113\u20102622\u2010E\u2010020\u2010003"],"award-info":[{"award-number":["NSTC 113\u20102622\u2010E\u2010020\u2010003"]}],"id":[{"id":"10.13039\/501100020950","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100018811","name":"National Pingtung University of Science and Technology","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100018811","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Garlic (\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Allium sativum<\/jats:italic>\n                    <\/jats:styled-content>\n                    L.) is widely recognized for its bioactive properties, primarily attributed to its sulfur\u2010containing compounds (SCs), which provide both prophylactic and therapeutic benefits. This study evaluates the antimicrobial and antioxidant activities of raw, aged, and fermented garlic, utilizing ultrasound\u2010assisted extraction (UAE). Processed garlic samples, including fermented garlic in fruit vinegar (FGV), honey (FGH), ethanol (FGE), aged garlic (AGE60), and fresh raw garlic (RAW), were analyzed to determine the effects of different processing methods on their functional properties. Antimicrobial activity was assessed using the agar well diffusion method to measure inhibition zones (IZ) and microdilution techniques to determine the minimum inhibitory concentration (MIC) against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    ,\n                    <jats:italic>Aspergillus niger<\/jats:italic>\n                    , and\n                    <jats:italic>Pichia guilliermondii<\/jats:italic>\n                    . The results indicate that FGV, FGH, FGE, and AGE60 exhibited notable antimicrobial activity, while RAW garlic demonstrated the strongest antimicrobial effects, primarily due to its high allicin content and other sulfur\u2010containing organosulfur compounds (OSCs), which are recognized as potent antimicrobial agents. Antioxidant capacity was evaluated through free radical scavenging activity (RSA) using the 1,1\u2010diphenyl\u20102\u2010picrylhydrazyl (DPPH) assay, ferric reducing antioxidant power (FRAP), and total phenolic content (TPC). AGE60, FGH, and FGV exhibited the highest antioxidant activity, with fermentation and aging processes contributing to the production of flavonoids and phenolic compounds, thereby enhancing antioxidative capacity. However, these processing methods did not significantly improve antimicrobial properties. These findings highlight the impact of processing methods on garlic's functional properties, suggesting that different processing techniques may be tailored to optimize specific health benefits.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70743","type":"journal-article","created":{"date-parts":[[2025,7,31]],"date-time":"2025-07-31T08:15:42Z","timestamp":1753949742000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods"],"prefix":"10.1002","volume":"13","author":[{"given":"Luis M.","family":"Cocom","sequence":"first","affiliation":[{"name":"Department of Tropical Agriculture and International Cooperation, International College National Pingtung University of Science and Technology  Pingtung City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hsiao\u2010Chi","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Beauty Science, College of Health National Taichung University of Science and Technology  Taichung Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kuo\u2010Chan","family":"Tseng","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture National Pingtung University of Science and Technology  Pingtung City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2555-6198","authenticated-orcid":false,"given":"Yung\u2010Lin","family":"Chu","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture National Pingtung University of Science and Technology  Pingtung City Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,31]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010023\u201042086\u20101"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micpath.2017.12.002"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1996.0292"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11259\u2010024\u201010528\u20104"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/1811199a0"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1039\/d1fo01860d"},{"key":"e_1_2_9_8_1","volume-title":"Reference Method for Broth Dilution Antifungal Susceptibility Testing of Yeasts, Approved Standard: CLSI Document M27\u2010A2","author":"CLSI","year":"2002"},{"key":"e_1_2_9_9_1","volume-title":"Reference Method for Broth Dilution Antifungal Susceptibility Testing of Filamentous Fungi. CLSI Document M38\u2010A2","author":"CLSI","year":"2008"},{"key":"e_1_2_9_10_1","volume-title":"Reference Method for Antifungal Disk Diffusion Testng of Non\u2010Dermatophyte Filamentous Fungi; Approved Guideline. CLSI Document M51\u2010A","author":"CLSI","year":"2010"},{"key":"e_1_2_9_11_1","volume-title":"Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically. Approved Standard\u2013Ninth Edition, M7\u2010A9","author":"CLSI","year":"2012"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.942"},{"key":"e_1_2_9_13_1","unstructured":"FAO.2021.\u201cProduction of Garlic: Top 10 Producers 2020.\u201dhttps:\/\/www.fao.org\/faostat\/en\/#data\/QCL\/visualize."},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1523-5378.2007.00528.x"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1039\/d3fo00412k"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3365"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2267133"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics11070975"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jtcme.2023.01.006"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4175"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3334"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4331"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2023.1202228"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms232214458"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/medicina58010091"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133643"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12602\u2010023\u201010078\u20102"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-014-5919-9"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41420-018-0122-x"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1093\/jac\/dkg087"},{"key":"e_1_2_9_31_1","first-page":"1747","article-title":"Optimisation of Ultrasonic\u2010Assisted Extraction (UAE) of Allicin From Garlic (Allium sativum L.)","volume":"56","author":"Mathialagan R.","year":"2017","journal-title":"Chemical Engineering Transactions"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11142018"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.16025"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijmm.2019.151359"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.3390\/ani14010111"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8070246"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.3389\/fcell.2021.714370"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28186653"},{"key":"e_1_2_9_39_1","volume-title":"Biochemistry, Antioxidants","author":"Stone W. L.","year":"2025"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.70163"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2522"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.3390\/antibiotics10030246"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12020499"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12808"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.202400504"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1039\/d0fo02379e"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1093\/jnci\/djj264"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1186\/1472\u20106882\u201014\u2010270"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.envpol.2020.114039"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12102"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127790"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox11102033"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70743","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T13:03:43Z","timestamp":1764767023000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70743"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7,31]]},"references-count":51,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2025,8]]}},"alternative-id":["10.1002\/fsn3.70743"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70743","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7,31]]},"assertion":[{"value":"2025-03-02","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-07-04","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-07-31","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70743"}}