Black Garlic: Processing, Composition Change, and Bioactivity

Abstract

Garlic (Allium sativum L.) has been not only consumed as flavor vegetable, but also recorded as a prophylactic and therapeutic medicinal plant since ancient time. Its characteristic pungent flavor limited its application in food product development. Black garlic made from garlic by a thermal processing under certain temperature and relative humidity tastes slightly sweet without pungent flavor, and has extended shelf‐life. The present work presented recent development in black garlic processing scheme, composition changes during thermal processing of black garlic, especially formation of Maillard reaction products, and some bioactive properties of black garlic.

Oxidative Stress, Plant Natural Antioxidants, and Obesity

“…It is a plant from the onion family ( Allium sativum L.). Garlic effects are mainly due to the bioactive compounds it contains, which include sulfur compounds, such as organic sulfides, saponins, phenolic compounds, and polysaccharides [ 205 ]. Aged black garlic (ABG) is the source of aged and rusty garlic.…”

Comparative biochemical studies of aqueous extract of Egyptian black and raw garlic (Allium sativum) on hypercholesterolemia in rats fed a high-fat diet

“…5-Hydroxy Methyl Furfural (5-HMF) and 2-acetyl pyrrole has resulted as intermediate products of the Maillard reaction. The pleasant flavor in black garlic was contributed by 2-acetyl pyrrole (Jing, 2020;Lu et al, 2017). The fermentation process turns garlic cloves to blackish and gives them a sweet taste.…”

“…Black garlic created in Japan has been a long period consumed, together with South Korea, and other countries. Recently researchers and citizens pay attention to black garlic's biofunctions as an antioxidant, antiallergic, anti-diabetes, anti-inflammation, and anticancer (Jung et al, 2011, Yoo et al, 2014Jing, 2020). This is because around 38 compounds in raw garlic changed into others during thermal treatment to make black garlic (Liang et.…”

Enhancement of Phenolics Content and Biological Activities of Longan (Dimocarpus Longan Lour.) Treated with Thermal and Aging Process

“…A well-known food undergone this process is black garlic (Allium sativum L.), a processed garlic produced by thermal treatment on raw garlic at high temperature and high relative humidity for 60-90 days without using additives. 14,15 During the production process, raw garlic also undergoes Maillard reaction, which occurs between amine groups and carbonyl compounds, nally resulting in brownish melanoidin. 16 A variety of biological activities of melanoidin has been demonstrated, including antioxidant, antibacterial, anti-in ammatory, hypoglycemic, hypotensive, antitumor effects, prevention of obesity, lowering of serum lipopolysaccharide levels, and modulation of the composition of the gut microbiota.…”

“…16,17 Additionally, inhibition against oxidation and angiotensin I converting enzyme were enhanced in black garlic comparing to raw garlic. 15 Therefore, the heating and ageing process not only preserved the food but also enhanced their biological activities. Since the production of black D. longan undergone heating and ageing process has not been reported before, this study is the rst to produce a novel black D. longan and investigate the chemical compositions, as well as its health bene t potential in antioxidant, anti-in ammatory, and anti-hyaluronidase activities.…”