Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
Food Chem. 2021 Jan 30;336:127676. doi: 10.1016/j.foodchem.2020.127676. Epub 2020 Jul 29.
Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods.
菊苣（Cichorium intybus L.）是菊科菊苣属的多年生草本植物，在世界各地均有栽培。迄今为止，菊苣主要用于动物饲料，但也在食品工业的几种情况下使用：作为沙拉，用于茶和茶混合，用于咖啡补充剂，以及菊粉生产的来源。如今，人们对菊苣在食品生产和补充中的应用越来越感兴趣。菊苣中存在的一些化合物，如多酚、菊粉、低聚果糖和倍半萜内酯，可被视为潜在的食物功能载体。本文综述了菊苣植物的营养、矿物质和生物活性成分，并总结了与不同植物部位生物活性化合物存在相关的主要生物学活性。最后，本文探讨了菊苣的使用可能性及其在食品中的应用，旨在设计新的功能性食品。
