Research Progress on Nutritional Properties of Noni (Morinda citrifolia L.) Fruit and Its Fermented Foods
文献类型： 外文期刊
作者： Ni, Qianjin 1 ; Zhang, Zhi 1 ; Niu, Liying 1 ; Yang, Runqiang 2 ; Xiong, Lingming 1 ; Li, Dajing 1 ; Dai, Zhuqing 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
关键词： noni fruit; nutritional properties; functional activities; fermented foods
期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN：
年卷期： 2025 年 11 卷 7 期
页码：
收录情况： SCI
摘要： Noni fruit is a tropical fruit that is widespread in the Pacific Island region and in the province of Hainan in China. Noni fruit is rich in various active compounds and has long been consumed in Pacific Island countries as a traditional food and medicinal plant with anti-inflammatory and immunomodulatory properties. While recent studies have reported on the constituents and effects of noni fruit, there are few comprehensive summaries on the functionality and development of its applications. Therefore, based on the varieties, origin, ripening stage, and extraction methods of noni fruit, this manuscript summarizes the constituents and content changes of noni fruit, explains its important health benefits and mechanisms of action, analyzes the process of fermented food production and the fermentation strains of noni fruit on the quality of the product and its taste, and aims to support the scientific development and utilization of noni fruit as well as the healthy growth of its industry.
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