Sustainable innovations in garlic extraction: A comprehensive review and bibliometric analysis of green extraction methods

Abstract

This review provides a comprehensive analysis of the advancements, challenges, and future directions in green extraction processes for garlic, focusing on the period from 1994 to 2024. Over the past three decades, there has been a significant increase in research on sustainable and environmentally friendly extraction methods, including enzyme-assisted extraction, supercritical fluid extraction, and pressurized liquid extraction, among others. These methods have been shown to enhance the yield and quality of key bioactive compounds, such as allicin and other organosulfur compounds, which are critical to garlic's health benefits. This review highlights the effectiveness of these green extraction techniques in improving the bioavailability, stability, and therapeutic potential of garlic extracts. However, it also addresses the challenges associated with these methods, including scalability, cost-effectiveness, and regulatory acceptance. The need for further optimization and standardization to ensure consistent quality and industrial scalability is emphasized. This article concludes by discussing the future opportunities for green garlic extraction, suggesting that continued innovation and integration with emerging technologies will be key to overcoming current limitations. By doing so, the industry can achieve more sustainable and efficient production methods, meeting the growing demand for natural and eco-friendly products while contributing to the broader goals of environmental sustainability.