Research progress on functional characteristics of bioactive substances and preservation and processing technologies of Clausena lansium

Authors

LIAO Lisui, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, China
GANG Jie, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, ChinaFollow
JIANG Aili, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, China
ZHAO Tong, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, China

Corresponding Author(s)

冮洁(1965—), 女, 大连民族大学教授, 博士。E-mail: ganngjie@dlnu.edu.cn

Abstract

Clausena lansium is a fruit with both medicinal and edible value, widely distributed in southern China. It is rich in polysaccharides, amino acids, flavonoids, phenols, alkaloids, and terpenoids, which exhibit various pharmacological effects such as antioxidant, antitumor, anti-inflammatory, and antibacterial activities. However, C.lansium is highly perishable and difficult to preserve. Therefore, preservation technologies such as ethylene inhibitors, low-temperature storage, film coating, and modified atmosphere packaging are applied to extend its shelf life. This paper reviews the latest research progress on the main bioactive substances, pharmacological effects, postharvest preservation, and food processing and utilization of C.lansium, and provides an outlook on its future development.

Publication Date

4-3-2026

First Page

225

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2025.80284

Recommended Citation

Lisui, LIAO; Jie, GANG; Aili, JIANG; and Tong, ZHAO (2026) "Research progress on functional characteristics of bioactive substances and preservation and processing technologies of Clausena lansium," Food and Machinery: Vol. 42: Iss. 2, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2025.80284
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/27

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