Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic
Garlic (<i>Allium sativum</i> 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 i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2595 |
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| author | Davide Addazii Chiara Cevoli Flavia Casciano Federico Ferioli Tullia Gallina Toschi Andrea Gianotti Lorenzo Nissen |
| author_facet | Davide Addazii Chiara Cevoli Flavia Casciano Federico Ferioli Tullia Gallina Toschi Andrea Gianotti Lorenzo Nissen |
| author_sort | Davide Addazii |
| collection | DOAJ |
| description | Garlic (<i>Allium sativum</i> 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. |
| format | Article |
| id | doaj-art-b6a3b40c682440c8951ea86ae8f19f71 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b6a3b40c682440c8951ea86ae8f19f712025-08-20T03:36:35ZengMDPI AGFoods2304-81582025-07-011415259510.3390/foods14152595Footprint of Domestic Processing on Safety and Functional Properties of Italian Black GarlicDavide Addazii0Chiara Cevoli1Flavia Casciano2Federico Ferioli3Tullia Gallina Toschi4Andrea Gianotti5Lorenzo Nissen6DiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyDiSTAL–Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Food Science Campus, P.za G. Goidanich 60, 47521 Cesena, ItalyGarlic (<i>Allium sativum</i> 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.https://www.mdpi.com/2304-8158/14/15/2595<i>Allium sativum</i>maturation processgastronomymechanical strengthvolatile compoundsprebiotic |
| spellingShingle | Davide Addazii Chiara Cevoli Flavia Casciano Federico Ferioli Tullia Gallina Toschi Andrea Gianotti Lorenzo Nissen Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic Foods <i>Allium sativum</i> maturation process gastronomy mechanical strength volatile compounds prebiotic |
| title | Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic |
| title_full | Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic |
| title_fullStr | Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic |
| title_full_unstemmed | Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic |
| title_short | Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic |
| title_sort | footprint of domestic processing on safety and functional properties of italian black garlic |
| topic | <i>Allium sativum</i> maturation process gastronomy mechanical strength volatile compounds prebiotic |
| url | https://www.mdpi.com/2304-8158/14/15/2595 |
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