Qiu Zhichang, Zheng Zhenjia, Xiao Hang
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA.
Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70151. doi: 10.1111/1541-4337.70151.
Large-scale garlic planting and processing activities generate considerable amounts of agro-food waste and pose serious environmental and economic challenges. These byproducts are rich in bioactive compounds with promising applications in the food, medicine, and agriculture sectors. This review provides a comprehensive overview of the generation, classification, chemical composition, and valorization of garlic byproducts. Garlic agricultural waste is derived from all stages of garlic harvesting and post-harvest processing and contain abundant soluble polysaccharides, polyphenols, proteins, insoluble dietary fiber, and organic sulfur compounds. The valorization of garlic waste can be achieved through tailoring processing technologies to extract and utilize individual components or applying the whole matter. Using traditional and emerging extraction and modification technologies, a variety of bioactive constituents can be transformed into functional foods, nutraceuticals, or other high-value products with exceptional functional properties and health benefits. Moreover, garlic waste can be converted into N/S/O self-doped carbon dots and biochar or be utilized directly in applications such as biocomposite films for food packaging, fluorescence sensors for food safety detection, biosorbents for food wastewater purification, agricultural quality enhancers, or nutritional supplements. Despite these opportunities, there are still several knowledge gaps regarding assessment and grading of materials, clean and low-cost production, efficient applications, long-term performance evaluation of products, and well-establishment of a robust industrial chain. Therefore, more research is required to advance the valorization of garlic agricultural waste, fostering a win-win scenario for the effective utilization of garlic byproducts and progress toward carbon neutrality.
大规模的大蒜种植和加工活动产生了大量的农业食品废弃物，并带来了严峻的环境和经济挑战。这些副产品富含生物活性化合物，在食品、医药和农业领域具有广阔的应用前景。本文综述全面概述了大蒜副产品的产生、分类、化学成分及价值利用。大蒜农业废弃物来自大蒜收获和采后加工的各个阶段，含有丰富的可溶性多糖、多酚、蛋白质、不溶性膳食纤维和有机硫化合物。大蒜废弃物的价值利用可通过定制加工技术来提取和利用单个成分或应用整个物质来实现。利用传统和新兴的提取与改性技术，多种生物活性成分可转化为具有特殊功能特性和健康益处的功能性食品、营养保健品或其他高价值产品。此外，大蒜废弃物可转化为氮/硫/氧自掺杂碳点和生物炭，或直接用于食品包装用生物复合膜、食品安全检测用荧光传感器、食品废水净化用生物吸附剂、农业品质改良剂或营养补充剂等应用中。尽管有这些机遇，但在材料评估与分级、清洁低成本生产、高效应用、产品长期性能评估以及完善强大的产业链等方面仍存在一些知识空白。因此，需要更多研究来推动大蒜农业废弃物的价值利用，为大蒜副产品的有效利用和实现碳中和创造双赢局面。
