A comprehensive review on the nutritional composition, bioactive potential, encapsulation techniques, and food system applications of guava (Psidium guajava L.) leaves

Q2 Agricultural and Biological Sciences
Anjali Sahal , Siddhant Chaudhary , Afzal Hussain , Shubhangi Arora , Ankita Dobhal , Waseem Ahmad , Vinod Kumar , Sanjay Kumar
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Abstract

Guava (Psidium guajava L.), a plant belonging to the Myrtaceae family, holds significant medicinal and nutritional values. Leaves of the plant are described to be elliptical with a dark green color and are utilized in the treatment of gastrointestinal and respiratory issues along with increasing the platelet count in patients suffering from dengue. In this review paper, the nutritional composition and bioactive compounds of guava leaves, including proteins, vitamins, minerals, and polysaccharides, have been reviewed. The methods of extraction of bioactive compounds from guava leaves and their bioactivities, including antioxidant, anti-diabetic, and anti-cancer potential, have been explored. Further, encapsulation techniques for improving the transport of bioactive compounds and living cells into foods have been studied. The application of guava leaves in different food systems such as herbal tea, pork sausage, chocolates, jelly, meals for chickens, functional beverages, and as antibacterial agents in food preservatives has also been investigated. The findings of this review illustrated that the phytochemicals present in guava leaves showed excellent antimicrobial and antioxidant properties. Encapsulation appears to be a promising technique for improving the stability, bioavailability, and controlled release of bioactive chemicals extracted from guava leaves. Different methods for the encapsulation of bioactive compounds employed and applied in distinct food systems showed preservation of phytochemicals, improved bioactivities, and nutritional values. Overall, this review paper demonstrated how guava leaves, an abundant source of bioactive compounds, can be used as a multipurpose component to create functional foods, edible coatings, and active packaging to enhance the nutritional, antioxidant, and antimicrobial properties of various food systems that have qualities that promote health.

Abstract Image

综述了番石榴叶的营养成分、生物活性潜力、包封技术及其食品系统应用
番石榴(Psidium guajava L.)是番石榴科植物,具有重要的药用和营养价值。据描述,该植物的叶子呈椭圆形,呈深绿色,用于治疗胃肠道和呼吸问题,同时增加登革热患者的血小板计数。本文综述了番石榴叶的营养成分和生物活性成分,包括蛋白质、维生素、矿物质和多糖。研究了番石榴叶中生物活性物质的提取方法及其抗氧化、抗糖尿病、抗癌等生物活性。此外,还研究了用于改善生物活性化合物和活细胞进入食品的包封技术。番石榴叶在草药茶、猪肉香肠、巧克力、果冻、鸡餐、功能性饮料以及作为食品防腐剂中的抗菌剂等不同食品体系中的应用也进行了研究。研究结果表明,番石榴叶中的植物化学物质具有良好的抗菌和抗氧化性能。包封是一种很有前途的技术,可以提高番石榴叶中提取的生物活性物质的稳定性、生物利用度和控释。在不同的食品系统中采用和应用的不同的生物活性化合物包封方法显示了植物化学物质的保存,提高了生物活性和营养价值。总的来说,这篇综述论文展示了番石榴叶作为一种丰富的生物活性化合物来源,可以作为一种多用途成分来制造功能性食品、可食用涂层和活性包装,以增强各种食品系统的营养、抗氧化和抗菌特性,从而促进健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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