Fully unlocking the potential of Chenpi (Citri Reticulatae Pericarpium) as a functional ingredient in food development

Guoqiang Zhang; Hio Tong Mak; Zheng Zhang; Ting Zhang; Yuanhui Wang; Run Yang Zhang; Hua Min Liu; Shaobo Zhou; Bin Wu

doi:10.1039/d6fb00080k

Fully unlocking the potential of Chenpi (Citri Reticulatae Pericarpium) as a functional ingredient in food development

Guoqiang Zhang
, Hio Tong Mak
, Zheng Zhang
, Ting Zhang
, Yuanhui Wang
, Run Yang Zhang
, Hua Min Liu
, Shaobo Zhou
, Bin Wu

PFL School of Science

Xinjiang Academy of Agricultural Sciences
University of Bristol
Henan University of Technology
University of Greenwich

Research output: Contribution to journal › Review article › peer-review

2 Citations (Scopus)

3 Downloads (Pure)

Abstract

A shift to a sustainable and healthy diet is key to the establishment of a sustainable food system and the achievement of the sustainable development agenda. To enable this dietary shift, the exploration and development of sustainable, accessible, and affordable ingredients that can be integrated into the daily diet and the protection and promotion of traditional healthy diets are important actions. In the traditional Chinese diet, Chenpi (Citri Reticulatae Pericarpium) is a medicinal and food homology ingredient with extensive health-promoting effects and is widely used for culinary applications and food development. This makes Chenpi a valuable ingredient that has high potential to contribute to the achievement of a widespread, sustainable and healthy diet. Therefore, this review provides an overview of the major constituents of Chenpi and current advances in its development and food applications, aiming to maximise its potential in daily diets and contribute to the achievement of sustainable and healthy diets and food systems.

Original language	English
Pages (from-to)	3399-3412
Number of pages	14
Journal	Sustainable Food Technology
Volume	4
Issue number	4
Early online date	17 Apr 2026
DOIs	https://doi.org/10.1039/d6fb00080k
Publication status	Published - 1 Jul 2026

Bibliographical note

© 2026 The Author(s). Published by the Royal Society of Chemistry
This is an Open Access article distributed under the terms of the Creative
Commons Attribution License (http://creativecommons.org/licenses/by/4.0/)
Under this licence, users are permitted to share, download, copy, and redistribute the material in any medium or format, and—where applicable—adapt or build upon the work, provided they comply with the conditions of the stated licence

Funding

The authors acknowledge the financial support from the ‘Xinjiang Tianshan Talent’ Cultivation Program (No. 2022TSYCLJ0040) and the Key R&D Special Project of Xinjiang Autonomous Region (No. 2022B02026)

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1039/d6fb00080kLicence: CC BY

Zhang2026VoRFinal published version, 1.69 MBLicence: CC BY

Cite this

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abstract = "A shift to a sustainable and healthy diet is key to the establishment of a sustainable food system and the achievement of the sustainable development agenda. To enable this dietary shift, the exploration and development of sustainable, accessible, and affordable ingredients that can be integrated into the daily diet and the protection and promotion of traditional healthy diets are important actions. In the traditional Chinese diet, Chenpi (Citri Reticulatae Pericarpium) is a medicinal and food homology ingredient with extensive health-promoting effects and is widely used for culinary applications and food development. This makes Chenpi a valuable ingredient that has high potential to contribute to the achievement of a widespread, sustainable and healthy diet. Therefore, this review provides an overview of the major constituents of Chenpi and current advances in its development and food applications, aiming to maximise its potential in daily diets and contribute to the achievement of sustainable and healthy diets and food systems.",

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AU - Zhang, Run Yang

AU - Liu, Hua Min

AU - Zhou, Shaobo

AU - Wu, Bin

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Fully unlocking the potential of Chenpi (Citri Reticulatae Pericarpium) as a functional ingredient in food development

Abstract

Bibliographical note

Funding

ASJC Scopus subject areas

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