Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)

Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic. The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application. Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity. [Display omitted] •Maillard reaction and polysaccharide degradation are remain key in black garlic synthesis.•S-allyl-L-cysteine formed by enzymatic reactions and may persist with aging, but not at high temperatures.•High hydrostatic pressure pretreatment preserves black garlic quality, ensuring consistent taste qualities.•Black garlic's antioxidant capabilities enhance with thermal treatment.