Recent Achievements in Bioactive Components, Functional Properties and Applications of Thinned Fruits

doi:10.7506/spkx1002-6630-20190702-024

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 303-309.doi: 10.7506/spkx1002-6630-20190702-024

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Recent Achievements in Bioactive Components, Functional Properties and Applications of Thinned Fruits

GUO Chongting, LI Xuan, BI Jinfeng, Lü Jian, WU Xinye, Lü Ying, XU Ye

（1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Food Science College, Shenyang Agricultural University, Shenyang 110866, China; 3. Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China)

Online:2020-06-15 Published:2020-06-22

Abstract

Abstract: Thinned fruits are a plant resource that can be utilized to produce with high-added-value products. Previous studies have shown that thinned fruits are rich in polyphenols, polysaccharides, amino acids and other bioactive components with significant antioxidant and physiological activities. This paper reviews the bioactive components, functional properties and applications of thinned fruits, which will improve the understanding of its important value, and provide a guidance and reference for the effective utilization and industrial application of thinned fruits.

Key words: thinned fruits, polyphenols, polysaccharides, functional properties, applications

CLC Number:

TS255.1

GUO Chongting, LI Xuan, BI Jinfeng, Lü Jian, WU Xinye, Lü Ying, XU Ye. Recent Achievements in Bioactive Components, Functional Properties and Applications of Thinned Fruits[J]. FOOD SCIENCE, 2020, 41(11): 303-309 https://doi.org/10.7506/spkx1002-6630-20190702-024

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Recent Achievements in Bioactive Components, Functional Properties and Applications of Thinned Fruits

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