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Black garlic: A critical review of its production, bioactivity, and application
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Black garlic: A critical review of its production, bioactivity, and application
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Journal Article
Black garlic: A critical review of its production, bioactivity, and application
2017
Overview
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.
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•Component change of garlic during fermentation is summarized.•Production, bioactivity, and application are summarized.•Different types and functions of black garlic products are introduced.
