Diallyl-thiosulfinate (DT), commonly known as allicin, is the primary organosulfur compound present in garlic (Allium sativum) extract. DT possesses a diverse range of therapeutic properties, including anti-inflammatory, anticancer, antimicrobial, rheumatological, wound healing and gastrointestinal (GI) ulcer inhibition properties . However, a significant challenge in utilizing DT is its poor stability in aqueous solutions, which hampers its bioavailability . DT functions as a reactive sulfur molecule in the cellular environment of microbes and interacts with thiol-containing proteins via "S-thioallylation". Additionally, it depletes the glutathione pool by reacting with glutathione. Conversely, when DT is metabolized in the human body, it creates hydrogen sulfide, or H2S. As a "gastro-transmitter," this H2S functions as a chemical messenger in the somatic body, interacting with several physiological and pathological processes . At low concentrations, H2S functions as a neuromodulator, vasodilator, and inhibitor of proinflammatory molecule production. It also modulates synaptic transmission, improves neuronal excitability and survival, lowers oxidative stress, advocates the secretion of gastric juice and enzymes, and prevents the growth of certain microbes that are non-beneficial to the gut microbiota . Hence, DT has a wide application in the food and nutrition sector, but it is being restricted by its high reactive, unstable and heat labile nature.