Xu Jing, Li Fusen, Zheng Meizhu, Sheng Li, Shi Dongfang, Song Kai
Institute of Innovation Science and Technology, Changchun Normal University, Changchun 130032, China.
School of Life Science, Changchun Normal University, Changchun 130032, China.
Plants (Basel). 2024 Dec 20;13(24):3557. doi: 10.3390/plants13243557.
(black chokeberry) is gaining attention in the food and health sectors due to its rich polyphenolic compounds and potent antioxidant properties. This paper provides a comprehensive review of the current research on the functional applications, bioavailability improvement strategies, and potential uses of in the food industry. The review highlights key developments in processing techniques, such as microencapsulation and nanotechnology, aimed at enhancing the stability and bioavailability of its active compounds. In addition, the paper explores the diversification of products, including juices, fermented beverages, and functional foods, and the growing market demand. The potential uses of leaves and by-products for sustainable production are also examined. Finally, the paper addresses the challenges of consumer acceptance, astringency removal, and the need for further research into the metabolic mechanisms and health benefits of . Future prospects for the industry, particularly its role in natural and sustainable food markets, are discussed, with an emphasis on innovative product development and the efficient use of by-products.
黑 chokeberry（黑果腺肋花楸）因其丰富的多酚类化合物和强大的抗氧化特性而在食品和健康领域受到关注。本文全面综述了目前关于黑果腺肋花楸在食品工业中的功能应用、生物利用度提高策略及潜在用途的研究。该综述强调了加工技术的关键进展，如微胶囊化和纳米技术，旨在提高其活性化合物的稳定性和生物利用度。此外，本文探讨了黑果腺肋花楸产品的多样化，包括果汁、发酵饮料和功能性食品，以及不断增长的市场需求。还研究了黑果腺肋花楸叶子和副产品在可持续生产中的潜在用途。最后，本文阐述了消费者接受度、去除涩味的挑战，以及对黑果腺肋花楸代谢机制和健康益处进行进一步研究的必要性。讨论了黑果腺肋花楸产业的未来前景，特别是其在天然和可持续食品市场中的作用，重点是创新产品开发和副产品的高效利用。
