Research progress on nutritional composition, bioactive substances, and processing quality of Chimonobambusa utilis shoots

  • WANG Chaoyu ,
  • LIANG Minglan ,
  • WU Liangru ,
  • YANG Jinlai ,
  • ZHANG Fusheng ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Nanchuan Forestry Industry Development Service Center, Chongqing 408499, China)
    3(Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization, China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2024-04-27

  Revised date: 2024-06-05

  Online published: 2025-02-21

Abstract

Chimonobambusa utilis shoots is a unique type of bamboo shoots in southwest China, which has the characteristics of “fresh, tender, fragrant, and crisp”.It is known as “the crown of bamboo shoots” and deeply loved by people.Drying, boiling, and freezing are common processing methods for Chimonobambusa utilis shoots.During the processing, the nutritional composition and bioactive substances of Chimonobambusa utilis shoots will be affected, and its flavor and color will also change.This paper described the nutritional ingredients and bioactive substances in Chimonobambusa utilis shoots and summarized the changes in the content of basic nutrients such as proteins, amino acids, and vitamins, as well as bioactive substances such as polysaccharides and polyphenols, during food processing.In addition, the effects of different processing methods on the physicochemical and functional properties of dietary fiber in Chimonobambusa utilis shoots were investigated, and changes in flavor and color quality during processing were overviewed.Finally, the future research direction of Chimonobambusa utilis shoots was prospected, aiming to provide a reference for the development and high-value utilization of Chimonobambusa utilis shoots.

Cite this article

WANG Chaoyu , LIANG Minglan , WU Liangru , YANG Jinlai , ZHANG Fusheng , ZHENG Jiong . Research progress on nutritional composition, bioactive substances, and processing quality of Chimonobambusa utilis shoots[J]. Food and Fermentation Industries, 2025 , 51(3) : 404 -412 . DOI: 10.13995/j.cnki.11-1802/ts.039710

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