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'New generation' aged garlic offers better flavour and function

By Nikki Hancocks contact

- Last updated on GMT

Aged black garlic
Aged black garlic

Related tags: Garlic, Antioxidant, botanical

Pharmactive Biotech Products S.L. has revealed a 'new generation' of aged black garlic extract for better functionality and flavour in supplements and food.

The ingredient, released under the brand ABG10+, is obtained from fresh garlic (Allium Sativum L.) and uses proprietary High-Performance Liquid Chromatography (HPLC) technology to standardise the extract to a higher concentration of the bioactive compound S-allyl cysteine (SAC) - known for its antioxidant capacity​ and cardiovascular benefits​. 

When whole bulbs of fresh garlic are aged at high humidity and temperatures it creates a soft texture, sweet syrupy flavour and decreases the pH from approximately 6.0 to less than 3.8 which naturally leads to a longer shelf life. 

Alberto Espinel, head of R&D at Pharmactive says ABG10+ is produced using a proprietary ageing process involving a naturally occurring chemical reaction - autocatalysis - under precise temperature and humidity. This technique is said to naturally enrich the garlic with a unique composition of SAC, polyphenols, and melanoidins, macromolecules, which all exert antioxidant effects.

In a recent pilot study "Comparison of Antioxidant Activity of Different Standardized Plant Extracts: saffron (Crocus sativus L.) stigmas and aged garlic (Allium sativum) extracts" by ​González-Hedström et al​presented at the Nutrition, Obesity, Dietetics and Eating Disorders scientific congress, found that ABG10+ demonstrated superior antioxidant capacity in comparison to other aged garlic extracts on the market, the firm claims.

“The efficacy of our black garlic extract is backed by science and is a highly stable and bioavailable biomolecule that works to reduce oxidative damage through its superior antioxidant and cardioprotective properties," ​Espinel explains.

“The ageing process reduces the allicin content and removes the pungent flavor 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.”

Julia Diaz, Head of Marketing of Pharmactive, adds: ​“ABG10+ has the potential to meet growing consumer demand for healthful flavors in terms of its organoleptic versatility.

“It offers food companies a unique opportunity to include in their products functional flavor and added value.”

Related topics: Manufacturers

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