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Start Over Author "Moreno, Diego" Journal food chemistry
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13. Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Author

Perovic, Jelena, Tumbas Šaponjac, Vesna, Kojic, Jovana, Krulj, Jelena, Moreno, Diego A., García-Viguera, Cristina, Brodoza-Solarov, Marija, Ilic, Nebojsa, and Ministry of Education, Science and Technological Development (Serbia)

Subjects
Food industry, Animal feed, Inulin, Phytochemicals, Biology, 01 natural sciences, Bioactive compounds, Analytical Chemistry, Chicory, Ingredient, chemistry.chemical_compound, 0404 agricultural biotechnology, Anti-Infective Agents, Cichorium, Animals, Humans, Hypoglycemic Agents, Food science, business.industry, Plant Extracts, Biological activities, 010401 analytical chemistry, Food Ingredients, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Asteraceae, biology.organism_classification, 040401 food science, 0104 chemical sciences, Nutritional composition, chemistry, Food, Polyphenol, Food processing, business, Nutritive Value, Food Science
Abstract

Chicory (Cichorium intybus L.) is a perennial herb from the Cichorium genus, Asteraceae family, and is worldwide cultivated. So far, chicory has been used mainly in animal feed, but also in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementation, and as a source for the inulin production. Nowadays there is an increasing interest in chicory utilization for food production and supplementation. Some compounds present in chicory, such as polyphenols, inulin, oligofructose and sesquiterpene lactones may be considered as potential carriers of food functionality. This review describes nutritional, mineral and bioactive composition of the chicory plant and summarized the main biological activities associated with the presence of bioactive compounds in the different plant parts. Finally, the review explores possibilities of uses of chicory and its implementation in food products, with intention to design new functional foods., This work was funded by Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200222).

Published
2020

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