Antioxidant boost: Pharmactive launches aged black garlic extract

14 Jan 2020 --- Pharmactive Biotech Products S.L. has launched its new generation of aged black garlic extract for functional food applications and the culinary market, under the brand name ABG10+. The extract is obtained from fresh garlic (Allium Sativum L.) that has been aged, a process which alters the physiochemical properties of garlic resulting in enhanced antioxidant and cardioprotective properties. The launch comes at a time when consumers are paying more attention to “active” ingredients.

“We and our partners are investing in awareness of black garlic beneficial properties. However, the ingredient quality is key to the antioxidant power of the product, so not every aged back garlic is going to deliver complete beneficial properties,” Alberto Espinel, Head of R&D for Pharmactive tells FoodIngredientsFirst.

ABG10+ is derived from garlic and the first extract standardized to a higher concentration of the bioactive compound S-allyl cysteine (SAC) than in standard black garlic. SAC is a water-soluble bioactive compound acclaimed for its high antioxidant capacity and its cardiovascular benefits, as supported by multiple clinical trials. Pharmactive uses proprietary High-Performance Liquid Chromatography (HPLC) technology to ensure this high-SAC content.

Black garlic is a culinary delicacy that has been enjoyed for centuries, particularly in India and other Asian countries such as Thailand, South Korea and Japan. It is traditionally produced by aging whole bulbs of fresh garlic at high humidity and temperatures, a process that creates a deep black hue as well as a soft, jelly-like texture and sweet syrupy flavor. The ageing process also decreases the pH from approximately 6.0 in raw garlic to less than 3.8 in aged black garlic naturally bestowing a longer shelf life. In the West, aged black garlic has been trending as a compelling functional food used by professional chefs to flavor a range of savory dishes.

Espinel also highlights that there unexplored opportunities in how black garlic can be used. “Functional beverages and meals could be a gap to explore and regarding new beneficial properties identified, this is an ingredient that does not stop surprising us. The more we research, the more beneficial properties show up, because ABG10+ targets different organs and tissues (vascular system, hypothalamus, adipose and muscle tissue), being able to regulate different metabolic processes. We expect to publish new clinical evidence this year,” he reveals.

Pharmactive’s formulation ABG10+ is produced via a proprietary optimized aging process through a naturally occurring chemical reaction called “autocatalysis” under rigorous temperature and humidity controls. This technique naturally enriches the garlic with its unique composition of SAC, polyphenols and melanoidins, macromolecules responsible for the dark color. All three compounds exert potent antioxidant effects. In a recent pilot study ABG10+ demonstrated superior antioxidant capacity in comparison to other aged garlic extracts currently on the market.

“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,” states Espinel.

“The aging 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 flavor notes. This makes it an excellent candidate for functional foods,” he explains.

“ABG10+ has the potential to meet growing consumer demand for healthful flavors in terms of its organoleptic versatility,” says Julia Diaz, Head of Marketing of Pharmactive. “It offers food companies a unique opportunity to include in their products functional flavor and added value,” she adds.

“We expect black garlic ingredients to continue growing in double digit and to spread to innovative formulations, as long as the consumer gain awareness on this traditional phototherapeutic and natural solution,” Diaz tells FoodIngredientsFirst. “We are continuously working on adding clinical evidence for the safety and security of the final consumer.”

Active ingredients trending
According to Innova Market Insights, one in ten US consumers have increased their consumption of products containing active ingredients in the past year in order to “be healthier.” Meanwhile, food formulators are increasingly placing the spotlight on scientific claims for ingredients that deliver functionality to appeal to the growing health-conscious consumer market.

Meanwhile, according to 2019 Kerry US Taste charts, black garlic is among the most innovative ingredients growing in importance in the US due to its novel flavor and appearance.

Currently, the aged black garlic extract ingredient has been successfully adapted into finished products and functional foods. It can be integrated into dry preparations, such as snack bars, or used to endow a natural sweetness. The ingredient can also be incorporated into condiments including, purées, pastes and extracts. Moreover, it pairs particularly well with robust sweeteners, such as molasses, for use in sauces, relishes and chutneys.

Aged black garlic extract also is suitable for dietary supplements. The ingredient contains no additives or preservatives and does not undergo any form of burning, caramelization or high-heat treatment. ABG10+ is kosher and halal certified and is available in organic form as well, notes Pharmactive.

The company sources its garlic bulbs from a Spanish grower and assumes full supply chain control on field and throughout manufacturing. The company deploys meticulous microbiological and contaminant screening, including detection of noxious aflatoxins, pesticides and heavy metals (as are found in some Chinese sources of garlic) and is continuously audited by regulatory agencies required to maintains its quality assurance ISO certifications.

By Elizabeth Green

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