Chemical compositions, health benefits, safety assessment, and industrial applications of wampee (Clausena lansium (Lour.) Skeels): A comprehensive review

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-02-15 DOI:10.1016/j.tifs.2025.104922

Linhuan Ding , Xiaoze Liu , Tao Fei , Xue Lin , Xiaoping Hu , Lu Wang , Jiachao Zhang

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Abstract

Background

Wampee (Clausena lansium (Lour.) Skeels) is an un-derexploited and underutilized tropical fruit celebrated for its unique flavor and diverse health benefits. Although recent research has uncovered its chemical compositions, bio-activities, and industrial applications, the available studies are scattered and lack a comprehensive synthesis of findings on wampee.

Scope and approach

This review critically examines the chemical compositions, health-promoting effects, and safety profiles of wampe. It also highlights advancements in extraction and processing technologies while exploring their applications in the food, pharmaceutical, and agricultural sectors.

Key findings and conclusions

Wampee is rich in bioactive compounds, including flavonoids, phenolic acids, alkaloids, polysaccharides, and essential oils. These constituents endow the fruit and its derivatives with antioxidant, anti-inflammation, anti-cancer, anti-diabetic, gastrointestinal immune, antimicrobial, and neuroprotection effects. The wampee hold promise for use in functional foods, nutraceuticals, and natural health products. Additionally, their incorporation into edible films and agricultural applications offers both economic and environmental benefits. This review integrates current knowledge, identifies research gaps, and proposes directions for the innovative utilization of wampee to unlock its full industrial and health potential.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.