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J Food Drug Anal. 2017 Jan;25(1):62-70. doi: 10.1016/j.jfda.2016.11.003. Epub 2016 Dec 5.

Black garlic: A critical review of its production, bioactivity, and application.

Author information

1
Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC.
2
Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC.
3
Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan, ROC.
4
Department of Food Science, National Quemoy University, Quemoy County, Taiwan, ROC. Electronic address: d91641006@gmail.com.
5
Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC; Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan, ROC. Electronic address: kccheng@ntu.edu.tw.

Abstract

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.

KEYWORDS:

black garlic; black garlic application; black garlic bioactivity; black garlic production; fermentation

PMID:
28911544
DOI:
10.1016/j.jfda.2016.11.003
[Indexed for MEDLINE]
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