Scientific research on garlic bioactive chemicals usually mentions their health benefits. Due to its many health benefits, garlic has become popular and a focus of scientific investigation. Garlic has been processed using sustainable methods to improve its biological, physicochemical, and bioactive qualities. Most popular processing methods are examined in this study to determine their effects on browning of garlic. Food safety and shelf life are often achieved through thermal processing. However, nutritional value and taste may diminish. Non-thermal technologies, including high hydrostatic pressure, pulsed electric field, and ultrasounds, promise to reduce costs and enable more ecologically friendly black garlic production while keeping its nutritional and sensory characteristics. These technologies increase phytochemical content by improving bioaccessibility and simplifying processing-related biosynthesis.