Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic.
- 2025-07-24
- Foods (Basel, Switzerland) 14(15)
- PubMed: 40807532
- DOI: 10.3390/foods14152595
Study Design
- Population
- domestically produced black garlic of two Italian varieties
- Methods
- the present work ... characterize the functional properties of domestically produced black garlic ... examines the domestic maturation of fresh garlic bulbs into black garlic of two Italian varieties, focusing on microbial growth, antimicrobial properties, prebiotic activity, volatile organic compounds, mechanical resistance, brown intensity, pH, and Aw
Garlic (Allium sativum L.) is extensively recognized for its health-promoting effects and functional attributes, including antibacterial and anti-inflammatory activities. Additionally, the derived product of the industrial maturation process, known as black garlic, is famous for its functional properties. The novelty of the present work is to characterize the functional properties of domestically produced black garlic. In fact, this study examines the domestic maturation of fresh garlic bulbs into black garlic of two Italian varieties, focusing on microbial growth, antimicrobial properties, prebiotic activity, volatile organic compounds, mechanical resistance, brown intensity, pH, and Aw. Results show that domestic processes are microbiologically and chemically safe and generate black garlic products with functional attributes such as prebiotic activity and the presence of health-related bioactive compounds, also developing superior technological performance. These findings enhance the understanding of black garlic culinary practices, leveraging gastronomic preparations for the development of healthier and safer food products.
Research Insights
| Supplement | Dose | Health Outcome | Effect Type | Effect Size | Source |
|---|---|---|---|---|---|
| Bifidobacterium bifidum BB-06 | — | Enhanced Prebiotic Activity | Beneficial | Small | View sourceResults show that domestic processes are microbiologically and chemically safe and generate black garlic products with functional attributes such as prebiotic activity |