Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Product Processing

Background:

• Black garlic offers health benefits and a milder flavor compared to raw garlic.
• Optimal aging conditions and product development for black garlic require further investigation.
• Understanding the impact of aging on black garlic's chemical composition and bioactivity is crucial.

Purpose of the Study:

• To analyze the beneficial effects of black garlic under different aging conditions.
• To investigate the utilization of high-pressure processing (HPP) in black garlic jam production.
• To determine the optimal aging period for maximizing beneficial compounds and antioxidant activities.

Main Methods:

• Black garlic aging for up to 40 days.
• Analysis of antioxidant activities (DPPH, total antioxidant capacity, reducing power).
• Quantification of total phenols, flavonoids, reducing sugar, free amino acids, and 5-hydroxymethylfurfural (5-HMF).
• Texture and sensory evaluation of high-pressure processed (HPP) black garlic jam.

Main Results:

• Black garlic aged for 30 days exhibited the highest antioxidant activities, total phenols, and flavonoids.
• Reducing sugar content increased significantly after 20 days, while free amino acids decreased over 30 days.
• Browning indexes and 5-HMF concentrations increased with aging, reaching a plateau around 30-40 days.
• The optimal ratio for HPP black garlic jam was determined as 1:1.5:2 (black garlic:water:sugar), deemed 'still acceptable'.

Conclusions:

• Thirty days of aging is suggested as optimal for maximizing beneficial compounds and antioxidant properties in black garlic.
• High-pressure processing (HPP) is a viable method for black garlic jam production.
• The findings support the development of diverse black garlic products with enhanced nutritional value and consumer appeal.