New Crop Chinese Fresh Dehydrated Garlic

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Description

Black garlic can be found on menus everywhere, but this unique ingredient isn’t anything new. It has been used for flavor and medicinal purposes and in a variety of Asian cuisines for centuries. Black garlic is, simply put, the product of aging regular garlic bulbs over the course of weeks or months. It requires strictly regulated temperature and humidity to achieve its sticky consistency.

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60–90°C) under controlled high humidity (80–90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product.

Introduction

Black garlic (BG) is simply fresh garlic (Allium sativum L.) that has been fermented for a period of time at a high temperature under high humidity. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like . The duration of fermentation varies depending on cultures, manufacturers, and purposes.

The long history of the use of garlic in food and acute, chronic, and inhalation studies, although limited, reveals no credible adverse biological effects. Exact origins of BG are unknown and controversial. However, BG has long been consumed in South Korea, Japan, and Thailand for centuries, and was introduced into Taiwan and other countries around 10 years ago. In the past few years, high-end chefs have drawn much attention to BG, who have been using it to flavor chicken, fish, soup, and risotto .

When compared with fresh garlic, BG does not release a strong off-flavor due to the reduced content of allicin, which was converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the aging process . The changes of physicochemical properties are the main reasons for enhanced bioactivity of BG compared with fresh garlic. Besides daily consumption, several studies have reported that BG extract demonstrates several functions, such as antioxidation, antiallergic, antidiabetes, anti-inflammation, and anticarcinogenic effects. In 1990, Designer Foods Program listed garlic at the top of cancer-fighting candidates . Although the Designer Foods Program no longer exists, scientists are still looking for what are now called bioactive components in different foods.

The two main focuses of this study are to summarize the current knowledge of the composition change, bioactivity, production, and applications of BG, and also to propose future prospects on their possible applications as a functional food product.

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