Work

Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea

Year: 2026

Type: article

Abstract: Background: The increasing demand for functional foods has stimulated interest in black garlic (BG), a thermally processed garlic product known for its antioxidant potential. Objectives: This study aimed to evaluate the effect of drying duration on the physicochemical properties and bioactive stability of BG powder and its application in herbal tea formulations. Methods: Single- and multi-clove BG samples were dried at 80°C for durations between 5 and 20 h and analyzed for moisture, ash, total phenolic content, total flavonoid content, and antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl assay. Results: Drying duration significantly affected all parameters, with single-clove BG dried for 5 h showing optimal quality and the strongest antioxidant activity. This powder was further applied to herbal tea formulations containing roselle and ginger. The formulation ratio of 2:3:2 produced the highest antioxidant activity. Conclusions: These results emphasize the importance of controlled drying to preserve BG bioactivity and support its use in antioxidant-rich herbal beverages.

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2026.107659