Phytochemical compositions, health-promoting properties and food applications of crabapples: A review

Crabapples belong to the genus Malus (Rosaceae), which are small sized edible fruits with unique aroma and taste. According to previous studies, crabapples are rich in bioactive compounds and possess a series of healthpromoting properties. Various crabapple-based food products and additives have also been developed by different research groups in recent years. In this paper, we aim to summarize the current knowledge about the phytochemical compositions, health-promoting properties and food applications of crabapples for the first time. It is shown that crabapples are good sources of polyphenols, terpenoids, vitamins, lipids, fibers, soluble sugars, microelements, organic acids and amino acids, which exhibit antioxidant, anticancer, lipid-lowering, anti-diabetic and anti-inflammatory activities in vitro and/or in vivo. Nowadays, the crabapple fruits have been successfully utilized to produce vinegar, jam, mixed beverage, fruit bar/gelatinized layers and lipophilic antioxidant. In a word, crabapples may have great potential in the development of new functional food and drinks.

Automated summary

Crabapples are small edible fruits with unique aroma and taste. They are rich in bioactive compounds and possess health-promoting properties such as antioxidant and anticancer activities. Various crabapple-based food products and additives have been developed. Crabapples have great potential in the development of new functional food and drinks.