New green tech optimises aged black garlic extraction

By Nikki Hancocks

- Last updated on GMT

Getty | Mark Gillow
Getty | Mark Gillow

Related tags: Vitafoods europe, black garlic extract, Technology, Sustainability

Pharmactive has unveiled a novel, eco-friendly 'ABG Cool-Tech' technology that optimises the extraction process of its aged black garlic extract as well as launching a new, more concentrated formulation.

ABG+​ is Pharmactive's aged black garlic extract produced via the proprietary ageing of fresh garlic bulbs (Allium sativum L.​) to enrich its bioactives - polyphenols, flavonoids, and melanoidins​One of the most prevalent of these is the sulfur-containing amino acid S-allyl-cysteine (SAC), which is known for its cardioprotective qualities. The firm has pending EFSA-permitted claims for ABG+ for the maintenance of heart health, antioxidant effects, and the support of the immune system. 

The company now also offers a more concentrated formulation named 'ABG25+' that will be marketed alongside its organic ABG10+. 

ABG25+ is standardised to 0.25% SAC, in comparison to its predecessor which contains 0.1%, effectively reducing the recommended daily dose from 250 mg to 100 mg per day.

“ABG25+ was created to meet market demands for low-dosage compositions that can be easily integrated into smaller capsules,” ​explains Julia Diaz, head of marketing at Pharmactive. “Our leading ingredient ABG10+ continues to serve as an excellent choice both the supplement and functional food sectors.”

The new formula's enhanced potency is attributed to ABG Cool-Tech extraction and purification technology as an added feature embedded into its extraction process. The company’s technology is centered on water-extraction methodology tailored to optimise the extraction and preservation of 100% native SAC and other relevant bioactive compounds from aged garlic.

It uses no harmful solvents, synthetics, or additives, and does not require the application of high temperature processes or burning methods which are common to aged black garlic production. Such processes can increase risks of producing oxidising substances, such as acrylamides and furfurals.

ABG+ trending in culinary arts and wellbeing

Aged garlic has been appreciated for its cardiovascular and immune properties for thousands of years and is re-emerging as an ideal functional food for high-profile cuisine globally. 

But Diaz says ABG+ is also gaining traction in the scientific community. “Over the past few years, we have witnessed a sharp increase in the number of studies being published on black garlic within the peer reviewed literature. And Pharmactive has invested in new clinical studies assessing ABG+’s antioxidant capacity and its role in helping to regulate cardiac health, along with further research on its mechanism of action.”

All ABG+ ingredients are water-soluble and can be used in multiple applications including gummies, capsules, soft gels, syrups, and powders. The non-irradiated ingredient carries a two-year shelf-life and can be integrated into functional foods and gummies due to its absence of garlic’s characteristic odour and flavour.

Pharmactive will be discussing this new technology and formulation at its stand at Vitafoods, Geneva, on October 5-7.

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