How to Store Black Garlic?

Introduction

As a functional food with extremely high nutritional value, black garlic has received widespread attention in the fields of health products and food additives in recent years. However, many consumers and buyers often overlook a crucial question when dealing with black garlic and black garlic extracts: how to properly store black garlic to maximize its nutritional value and active components? This article will provide a detailed analysis of black garlic storage methods and the changes in its active components from a professional perspective, and offer practical advice to companies that need to purchase black garlic extract raw materials.

 

The Unique Nutritional Value of Black Garlic

The Formation Process of Black Garlic
Black garlic is not a naturally occurring type of garlic, but rather a processed product made from high-quality fresh garlic through fermentation and maturation under specific temperature and humidity conditions for 60-90 days. During this process, the garlic undergoes complex biochemical changes:
Temperature control: Usually fermented at 60-77℃ with a relative humidity of 80-90%.
Component transformation: The pungent and irritating allicin is converted into the mild and stable S-allyl-cysteine ​​(SAC).
Nutritional upgrade: The antioxidant activity can reach 8-10 times that of fresh garlic.

 

The Core Active Components of Black Garlic

1. S-allyl-cysteine ​​(SAC)
SAC is the most crucial active component in black garlic, with the following characteristics:
High stability: Compared to allicin, SAC is a water-soluble compound and is more stable in the human body.
High biological activity: Studies show that the SAC content in black garlic can be 2-3 times that of fresh garlic.
Health benefits: It has physiological effects such as antioxidation, liver protection, lipid-lowering, and anti-inflammatory properties.
2. Melanoidins
Melanoidins are the products of the Maillard reaction, giving black garlic its unique black appearance:
Strong antioxidant capacity: DPPH free radical scavenging rate is as high as 92%.
Stability influencing factors: Stability decreases when the temperature exceeds 50℃; freezing and 4℃ refrigeration provide the best stability.
3. Polyphenolic Compounds
The total polyphenol content in black garlic is 3-5 times higher than that of fresh garlic, which is an important source of its strong antioxidant capacity.

4. Fructooligosaccharides
During the fermentation process, the fructans in garlic are partially degraded into fructooligosaccharides, which have prebiotic properties and help regulate the gut microbiota.

 

Proper Storage Methods for Black Garlic

Storage of Whole Black Garlic Cloves

Short-term storage (within 1 month)
● Container selection: Use breathable glass jars or ceramic containers.
● Environmental requirements: Store in a cool, dry place, away from direct sunlight.
● Temperature control: Room temperature should be maintained at 15-25℃.
● Humidity control: Relative humidity should be kept below 60%.

Long-term storage (more than 6 months)
● Vacuum packaging: Use food-grade plastic bags, add a deoxidizer, and vacuum seal.
● Refrigerated storage: Store in the refrigerator (4℃), can be stored for 1-2 years.
● Frozen storage: Freeze after vacuum packaging (-18℃), can be stored for 2-3 years.
● Regular inspection: Check the packaging integrity every 2-3 months.

 

Storage Requirements for Black Garlic Extract

Powdered Black Garlic Extract
Packaging specifications: Usually packaged in 25 kg/cardboard drums or 1 kg/aluminum foil bags.
Storage conditions: Store in a cool, dry place, away from light and high temperatures.
Temperature requirements: Refrigerated storage at 4℃ is recommended; avoid temperatures exceeding 25℃.
Shelf life: Under proper storage conditions, the shelf life is 24 months.

Stability Precautions for Black Garlic Extract
Light exposure: Avoid direct sunlight; melanoidins have reduced stability under light conditions.
pH influence: Strong acids (pH 2-4) and weak bases (pH 8-10) Environmental Factors Affecting Stability
Metal Ions: Metal ions such as Zn²⁺ and Fe²⁺ can complex with the active ingredients.
Preservative Use: 0.05% sodium benzoate and 0.1% potassium sorbate have the least impact on stability.

Quality Monitoring During Storage
Key Inspection Points:
Appearance changes: Observe for mold, discoloration, or off-odors.
Texture changes: Check for excessive softening or hardening.
Packaging integrity: Ensure vacuum packaging is intact and free of leaks.
Environmental monitoring: Regularly monitor the temperature and humidity of the storage environment.

Changes in Composition During Storage
Studies show that black garlic undergoes the following changes during storage:
Total sugar and SAC content: Gradually decreases over time.
Reducing sugar content: Gradually increases.
Antioxidant activity: 4℃ refrigeration conditions maintain antioxidant capacity better than room temperature storage.
Hardness changes: Hardness increases in the early stages of storage and gradually stabilizes later.

Industrial Applications of Black Garlic Extract

Applications in the Food Industry
Functional foods: As an antioxidant and nutritional fortifier.
Condiments: Providing unique flavor and nutritional value.
Health food ingredients: Used in the preparation of various health foods.

Applications in the Pharmaceutical and Cosmetics Fields
Pharmaceutical excipients: Utilizing its antioxidant and anti-inflammatory properties.
Cosmetic additives: Used in anti-aging and skincare products.
Nutritional supplements: Made into capsules, tablets, and other dosage forms.

Why Choose a Professional Black Garlic Extract Supplier?

The Importance of Quality Assurance
The quality of black garlic extract directly affects the efficacy and market competitiveness of the final product. Professional suppliers can provide:
Standardized production: Strict control of active ingredient content such as SAC and polyphenols.
Quality testing: Equipped with advanced testing equipment and a professional team.
Stability studies: Scientific verification of storage conditions and shelf life.
Technical support: Providing professional guidance on storage and application.

Considerations When Purchasing Black Garlic Extract

Check product specifications: Clarify the content of key components such as SAC and polyphenols.
Understand the production process: Confirm the use of advanced fermentation and extraction technologies.
Check certification qualifications: Ensure the supplier has relevant production licenses and quality certifications.
Evaluate storage conditions: Confirm that the supplier can provide appropriate packaging and storage recommendations.

Recommended: Xi'an SOST Biotech Co., Ltd.

Among numerous black garlic extract suppliers, Xi'an SOST Biotech Co., Ltd. stands out in the industry with its professional advantages and high-quality services.

 

SOST's Core Advantages
Professional Equipment: Equipped with advanced fermentation equipment and extraction facilities
Strict Quality Control: Comprehensive quality monitoring from raw materials to finished products
Technical Team: Possesses an experienced R&D and technical team
High SAC Content: Stable SAC content in black garlic extract with high biological activity
Multiple Specifications: Products available in various specifications to meet customer needs
Customization Services: Supports personalized customization to meet different application requirements

Contact Information
Email: info@sostherbusa.com
Website: www.sosterb.com

Conclusion
Proper storage methods are crucial for maintaining the nutritional value of black garlic and black garlic extract. By controlling key factors such as temperature, humidity, and light, the effectiveness of active ingredients such as SAC and melanoidins can be maximized. For companies that need to purchase black garlic extract raw materials, choosing a professional supplier like Xi'an SOST Biotechnology Co., Ltd. not only provides high-quality products but also offers professional storage and application guidance, providing strong support for the market competitiveness of their products.

 

References
Bae, S. E., et al. (2014). "Changes in S-allyl cysteine ​​contents and physicochemical properties of black garlic during heat treatment." Food Science and Biotechnology, 23(2), 575-582.
Zhang, D., et al. (2016). "Preliminary studies on the physicochemical properties and antioxidant activity of black garlic." Journal of Food Science and Technology, 53(1), 671-677.
Liang, T., et al. (2018). "Effect of different temperatures on the composition and antioxidant activity of black garlic." Food Chemistry, 244, 136-142.
Wang Yu, Zhang Jilong, Jing Hao. (2016). "Component analysis of black garlic prepared from different varieties and processing methods." Journal of Food Safety and Quality Testing, 7(8), 3085-3091.
Zhao Yimeng, Deng Yun, Zhao Yanyun. (2018). "Research progress on the extraction and separation of melanoidins in black garlic." Journal of Shanghai Jiao Tong University (Agricultural Science Edition), 36(6), 15-20.
Ryu, J. H., & Kang, D. H. (2017). "Physicochemical properties and antioxidant activity of black garlic produced at different temperatures." Korean Journal of Food Science and Technology, 49(2), 189-195.
Sato, E., et al. (2016). "Antioxidant activity and physiological effects of black garlic." Journal of Food Science and Technology, 53(12), 4219-4226.