Exploration of black garlic’s functions and its applications  

作　　者：Bao-Liang Xu Yuan-Yuan Wang Fu-Hao Li Chun-Ming Dong 

机构地区：[1]College of Marine and Environmental Sciences,Tianjin University of Science and Technology,Tianjin 300457,China.

出　　处：《Natural Therapy Advances》2024年第4期1-12,共12页

摘　　要：Black garlic is a product transformed from fresh garlic through special processing techniques,possessing a unique flavor,appearance,and enhanced bioactive components.This article provides an overview of the main processing methods,quality influencing factors,chemical composition,health benefits,and applications in the food industry of black garlic.Firstly,we explore the processing technologies including solid-state fermentation,liquid-state fermentation,and ultra-high pressure treatment,and analyze their impacts on the quality of black garlic.Secondly,we describe in detail the complex chemical changes during the processing,which significantly increase the content of bioactive substances such as polyphenols,sulfur-containing compounds,and melanoidins in black garlic.Furthermore,this article elucidates the physiological functions of black garlic in antioxidant,antitumor,immunomodulatory,antibacterial and anti-inflammatory,cardiovascular health protection,and anti-obesity aspects,and introduces its current application status in food fields such as beverages,preserves,and condiments.Black garlic is not only used as a unique food ingredient but also gradually developed into a functional food with health benefits.Lastly,we discuss the challenges faced by the black garlic industry and future development directions,emphasizing the importance of technological innovation,process optimization,and strict quality control in promoting the sustainable development of this industry.Through continuous research and development,the black garlic industry is expected to achieve greater market potential and health value in the future.

关 键 词：black garlic fermentation technology FUNCTIONALITY FOOD 

分 类 号：TS201.2[轻工技术与工程—食品科学]