Innovative Applications of Hill Lemon (Citrus pseudolimon Tanaka) in Sustainable Bioprocessing: Bioactive Extraction, Nanoparticle Synthesis, and Functional Food Products

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2025-03-15 DOI:10.1155/jfbc/5560966

Ankita Thakur, Rajat Suhag, Yogesh Kumar, Anshu Sharma

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Abstract

Hill lemon (Citrus pseudolimon Tanaka) is an underutilized citrus fruit native to India, with significant potential in the food, pharmaceutical, and cosmetic industries due to its rich nutritional and bioactive profile. This review consolidates existing research on Hill lemon, highlighting its various components and their associated health benefits. Studies have documented its diverse health benefits, including antioxidant, antibacterial, antiviral, anti-inflammatory, and anticancer properties. The leaves, peel, and seeds of Hill lemon are rich sources of bioactive compounds like limonene, citronellol, pectin, essential oils, and vitamin C, contributing to its beneficial properties. Despite its promising potential, the short shelf life of the processed Hill lemon juice presents a challenge for commercialization. This review underscores the need for further research to fully explore the potential of Hill lemon and its bioactive compounds, particularly in developing value-added products with enhanced stability and extended shelf life.

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山柠檬（Citrus pseudolimon Tanaka）在可持续生物加工中的创新应用：生物活性提取、纳米颗粒合成和功能性食品

山柠檬（Citrus pseudolimon Tanaka）是一种未被充分利用的原产于印度的柑橘类水果，由于其丰富的营养和生物活性，在食品、制药和化妆品行业具有巨大的潜力。这篇综述巩固了现有的研究山柠檬，突出其各种成分及其相关的健康益处。研究证明了其多种健康益处，包括抗氧化、抗菌、抗病毒、抗炎和抗癌特性。山柠檬的叶子、果皮和种子富含生物活性化合物，如柠檬烯、香茅醇、果胶、精油和维生素C，有助于其有益的特性。尽管有很大的潜力，但山柠檬汁的保质期短，这对商业化提出了挑战。这一综述强调需要进一步研究以充分挖掘山柠檬及其生物活性化合物的潜力，特别是在开发具有增强稳定性和延长保质期的增值产品方面。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality