Volume 1, Issue 3, June 2020, Pages 242 - 246
Black Garlic: Processing, Composition Change, and Bioactivity
Authors
Hao Jing*
College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083, P. R. China
*Email: haojing@cau.edu.cn
Corresponding Author
Hao Jing
Received 1 March 2020, Accepted 16 June 2020, Available Online 20 June 2020.
- DOI
- 10.2991/efood.k.200617.001How to use a DOI?
- Keywords
- Black garlic; thermal processing; composition; Maillard reaction products; 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.
- Graphical Abstract
- Copyright
- © 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
- Open Access
- This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).
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TY - JOUR AU - Hao Jing PY - 2020 DA - 2020/06/20 TI - Black Garlic: Processing, Composition Change, and Bioactivity JO - eFood SP - 242 EP - 246 VL - 1 IS - 3 SN - 2666-3066 UR - https://doi.org/10.2991/efood.k.200617.001 DO - 10.2991/efood.k.200617.001 ID - Jing2020 ER -