A systematic review on the composition, storage, processing of bamboo shoots: Focusing the nutritional and functional benefits

Abstract

Bamboo shoot, the young culms of bamboo plants, has been utilized as a food item in Asian countries. Bamboo shoots are rich in protein, fiber, vitamins and minerals as well as plenty of nutraceuticals including phenols and phytosterols. Bamboo shoots were historically used in medications and recently identified with the diverse health benefits such as hypolipidemic, prebiotic and anti-diabetic activities. However, the rapid postharvest lignification deteriorated the nutritional quality and palatability of fresh bamboo shoots, and the presence of cyanogenic glycosides made them inapplicable being eaten raw. To these ends, physical and chemical regimes were invented for their postharvest storage and various processing methods were adopted to eliminate the toxins and achieve a year-round supply. With their consumption spreading over the continents, bamboo shoots become more important in human diet. The sustainable development, food safety control and the clarification of their potential health effects are suggested in future consideration.

Keywords

• Bamboo shoot
• Biological activities
• Storage
• Processing
• Cyanogenic glucoside