Bioactive constituents, nutritional benefits and woody food applications of Castanea mollissima: A comprehensive review. (1st November 2022)

• Record Type: Journal Article
• Authors: Zhang, Su; Wang, Litao; Fu, Yujie; Jiang, Jian-Chun
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: Castanea mollissima BL. -- Botanical characteristics -- Nutritional composition -- Health benefits -- Comprehensive utilization; BL Blume -- CPA 1, 6-α-d-glucan -- CT Chestnut tannin -- DMCS Deinococcus geothermalis modified chestnut starch -- DPPH 1, 1-Diphenyl-2-picryl-hydrazyl radical -- DSS Dextran Sulfate Sodium -- DW Dry weight -- FAO Food and Agriculture Organization of the United Nations -- FRAP Ferric reducing antioxidant power -- GAE Gallic acid equivalents -- HPLC High performance liquid chromatography -- IC50 Half maximal inhibitory concentration -- LC-MS Liquid chromatography coupled to mass spectrometry -- MAE Microwave-assisted extraction -- NIR Near Infrared spectroscopy -- NO Nitric oxide -- SCFAs Short chain fatty acids -- SFA Saturated fatty acids -- UFA Unsaturated fatty acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133380
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Castanea mollissima is an outstanding species that represents a valuable natural resource for the global populations. Castanea mollissima shells were highlighted as remarkable sources of functional ingredients with promising applications in food and nutraceutical fields. The botanical characteristics, nutritional compositions, biological activities and processing technology of the whole chestnut were critically evaluated. Investigations on quality evaluation and sustainable utilization of Castanea mollissima are expected. Abstract: Castanea mollissima BL. is an outstanding species that represents a valuable woody food resource due to consumers' salient beliefs in the health benefits of chestnut consumption. Besides chestnut kernel, the discarded shells of chestnut were highlighted as remarkable sources of functional ingredients with promising applications in food, nutraceutical, pharmaceutical and industrial raw materials, mainly as natural antioxidants and effective prebiotics. Phytochemical studies reported not only antioxidant and antimicrobial activities, but also anti-inflammatory, anticancer, hypolipidemic, hypoglycemic and neuroprotective activities. This review aims to summarize the botanical characteristics, nutritional compositions, biological activities and comprehensive utilization of the whole C. mollissima, emphasizing the value of sustainable use in the recovery of bioactive compounds and their potential applications in food and other industries. It will provide a reference for the further development of C. mollissima in the field of multi-functional food and will inspiring investigations on the comprehensive utilization of chestnut and their by-products.