Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Jelena Perović¹, Vesna Tumbas Šaponjac², Jovana Kojić³, Jelena Krulj⁴, Diego A Moreno⁵, Cristina García-Viguera⁶, Marija Bodroža-Solarov⁷, Nebojša Ilić⁸

Affiliations

¹ Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jelena.perovic@fins.uns.ac.rs.
² Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: vesnat@uns.ac.rs.
³ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jovana.kojic@fins.uns.ac.rs.
⁴ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jelena.krulj@fins.uns.ac.rs.
⁵ CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain. Electronic address: dmoreno@cebas.csic.es.
⁶ CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain. Electronic address: cgviguera@cebas.csic.es.
⁷ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: marija.bodroza@fins.uns.ac.rs.
⁸ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: nebojsa.ilic@fins.uns.ac.rs.

PMID: 32768902
DOI: 10.1016/j.foodchem.2020.127676

Review

Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Jelena Perović et al. Food Chem. 2021.

. 2021 Jan 30:336:127676.

doi: 10.1016/j.foodchem.2020.127676. Epub 2020 Jul 29.

Authors

Jelena Perović¹, Vesna Tumbas Šaponjac², Jovana Kojić³, Jelena Krulj⁴, Diego A Moreno⁵, Cristina García-Viguera⁶, Marija Bodroža-Solarov⁷, Nebojša Ilić⁸

Affiliations

¹ Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jelena.perovic@fins.uns.ac.rs.
² Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: vesnat@uns.ac.rs.
³ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jovana.kojic@fins.uns.ac.rs.
⁴ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: jelena.krulj@fins.uns.ac.rs.
⁵ CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain. Electronic address: dmoreno@cebas.csic.es.
⁶ CEBAS-CSIC, Food Science & Technology Department, Photochemistry and Healthy Foods Laboratory, Campus Universitario de Espinardo-25, 30100 Espinardo, Murcia, Spain. Electronic address: cgviguera@cebas.csic.es.
⁷ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: marija.bodroza@fins.uns.ac.rs.
⁸ Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: nebojsa.ilic@fins.uns.ac.rs.

PMID: 32768902
DOI: 10.1016/j.foodchem.2020.127676

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.

Keywords: Bioactive compounds; Biological activity; Chicory; Food; Nutritional composition.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Affiliations

Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review

Authors

Affiliations

Abstract

Conflict of interest statement

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Substances

LinkOut - more resources

Full Text Sources

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