Akebia fruit: A review on its extraction, phytochemicals, bioactivities and applications
Yanhui Li,
Zongqi Yang,
Chengyong Jin,
Ye Liu,
Yu Zhang,
Xin Ma,
Wei Song,
Rui Cai,
Kewei Feng,
Wanni Zhao,
Yahong Yuan,
Tianli Yue,
Qinglin Sheng
Affiliations
Yanhui Li
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Zongqi Yang
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Chengyong Jin
Shaanxi Xifeng Liquor Co., Ltd. Baoji China
Ye Liu
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Yu Zhang
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Xin Ma
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Wei Song
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Rui Cai
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Kewei Feng
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Wanni Zhao
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Yahong Yuan
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Tianli Yue
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Qinglin Sheng
Laboratory of Nutritional and Healthy Food‐Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology Northwest University Xi'an China
Abstract Akebia fruit is a plant used for both medicinal and edible purposes. In recent years, due to the rich phytochemical composition with bioactive effects, Akebia fruit has attracted increasing attention on its composition analysis, active ingredients identification, and product applications. For example, the protein, sugar, amino acids, and vitamin C content of the pulp is higher than that of ordinary fruit. The seeds are not only processed into edible oil, it is also rich in protein and have the potential to be developed into a new resource with beneficial effects on human health. However, the research on the understanding of Akebia as a plant fruit is relatively lacking. In this review, an overview of Akebia fruit from food perspectives, including extraction methods and phytochemicals, bioactive functions, and various applications, were summarized. Finally, based on the current status and existing challenges, the prospect and future development direction of Akebia fruit were discussed.
