Aged black garlic goes functional
Pharmactive Biotech Products has introduced its new generation of aged black garlic extract for functional food applications and the culinary market under the brand ABG10+.
The extract is obtained from fresh garlic (Allium Sativum L.) that has been aged.
ABG10+ is derived from garlic and the first extract standardised to a higher concentration of the bioactive compound S-allyl cysteine (SAC) than in standard black garlic. SAC is a water-soluble bioactive compound acclaimed for its high antioxidant capacity and its cardiovascular benefits, as supported by multiple clinical trials.
Pharmactive uses proprietary high-performance liquid chromatography (HPLC) technology to ensure a high-SAC content.
Black garlic is a culinary delicacy that has been enjoyed for centuries, particularly in India and other Asian countries such as Thailand, South Korea, and Japan. It is traditionally produced by aging whole bulbs of fresh garlic at high humidity and temperatures, a process that creates a deep black hue as well as a soft, jelly-like texture and sweet syrupy flavour.
Pharmactive’s formulation ABG10+ is produced via a proprietary optimised aging process through a naturally occurring chemical reaction called autocatalysis under rigorous temperature and humidity controls. This technique naturally enriches the garlic with its composition of SAC, polyphenols, and melanoidins, macromolecules responsible for the dark colour.
Alberto Espinel, head of R&D for Pharmactive, said: “The aging process reduces the allicin content and removes the pungent flavour associated with fresh garlic, which tends to repel many consumers. The allicin is converted into a potent antioxidant complex and other bioactives characteristic of black garlic, plus boosts overall nutrient composition while increasing and releasing complex flavour notes. This makes it an excellent candidate for functional foods.”
Currently, the aged black garlic extract ingredient has been adapted into finished products and functional foods. It can be integrated into dry preparations, such as snack bars, endowing a natural sweetness or incorporated into condiments including purees, pastes, and extracts. It pairs well with robust sweeteners, such as molasses, for use in sauces, relishes, and chutneys.