Zeng Xiangquan, Li He, Jiang Weibo, Li Qianqian, Xi Yu, Wang Xiaomei, Li Jian
School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2022 Aug 30;386:132789. doi: 10.1016/j.foodchem.2022.132789. Epub 2022 Mar 23.
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 health-promoting 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.
海棠属于苹果属（蔷薇科），是具有独特香气和味道的小型可食用水果。根据以往的研究，海棠富含生物活性化合物，并具有一系列促进健康的特性。近年来，不同的研究小组还开发了各种以海棠为基础的食品和添加剂。在本文中，我们旨在首次总结有关海棠的植物化学成分、促进健康的特性和食品应用的现有知识。结果表明，海棠是多酚、萜类化合物、维生素、脂质、纤维、可溶性糖、微量元素、有机酸和氨基酸的良好来源，这些成分在体外和/或体内具有抗氧化、抗癌、降脂、抗糖尿病和抗炎活性。如今，海棠果实已成功用于生产醋、果酱、混合饮料、水果棒/凝胶层和亲脂性抗氧化剂。总之，海棠在新型功能性食品和饮料的开发中可能具有巨大潜力。
