Phytochemical compositions, health-promoting properties and food applications of crabapples: A review

文献类型： 外文期刊

第一作者： Zeng, Xiangquan

作者： Zeng, Xiangquan;Li, He;Xi, Yu;Li, Jian;Jiang, Weibo;Li, Qianqian;Wang, Xiaomei

作者机构：

关键词： Crabapples; Phytochemical composition; Bioactive compounds; Health-promoting properties; Food applications

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 386 卷

页码：

收录情况： SCI

摘要： Crabapples belong to the genus Malus (Rosaceae), which are small sized edible fruits with unique aroma and taste. According to previous studies, crabapples are rich in bioactive compounds and possess a series of healthpromoting properties. Various crabapple-based food products and additives have also been developed by different research groups in recent years. In this paper, we aim to summarize the current knowledge about the phytochemical compositions, health-promoting properties and food applications of crabapples for the first time. It is shown that crabapples are good sources of polyphenols, terpenoids, vitamins, lipids, fibers, soluble sugars, microelements, organic acids and amino acids, which exhibit antioxidant, anticancer, lipid-lowering, anti-diabetic and anti-inflammatory activities in vitro and/or in vivo. Nowadays, the crabapple fruits have been successfully utilized to produce vinegar, jam, mixed beverage, fruit bar/gelatinized layers and lipophilic antioxidant. In a word, crabapples may have great potential in the development of new functional food and drinks.

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