Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, China.
Crit Rev Food Sci Nutr. 2022;62(14):3798-3816. doi: 10.1080/10408398.2020.1869921. Epub 2021 Jan 7.
Sea buckthorn ( L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.
沙棘（L.，SB）作为一种多功能植物，广泛分布于亚洲、欧洲和加拿大。SB 的浆果和叶子含有多种具有健康支持作用的植物化学成分，这些化学成分也与浆果和浆果产品的感官质量有关。本综述总结了 SB 浆果和叶子中具有生物活性的关键化合物、它们的促进健康的作用，以及对浆果感官质量的贡献。目标化合物包括糖、糖衍生物、有机酸、酚类化合物和脂溶性化合物（主要是类胡萝卜素和生育酚），它们在抗炎和抗氧化功能以及代谢健康方面发挥着重要作用。此外，这些化合物有助于 SB 浆果的口感品质，这与消费者对产品的接受度和偏好密切相关。关于化合物生物利用度和加工条件影响的研究也是本综述的一部分。最后，强调了感官特性在 SB 产品开发中的作用，以增加浆果作为常见膳食成分的利用率，并获得附加值产品，以支持人类健康。
