Exploring the nutritional, phytochemical, and functional potential of African star apple (Chrysophyllum albidum) and its byproducts: A review of bioactivities and food applications

Abstract

The African Star Apple (Chrysophyllum albidum, ASA) is an underutilized tropical fruit indigenous to West and Central Africa, known for its rich nutritional profile and phytochemical diversity. Traditionally consumed fresh, the pulp, peel, and seed contain substantial amounts of carbohydrates, dietary fiber, vitamins, minerals, and bioactive compounds, including catechin, epigallocatechin, epicatechin and related polyphenols. Despite its widespread cultural acceptance and documented therapeutic potential, large-scale utilization of ASA remains limited due to rapid postharvest losses, inadequate processing infrastructure, and fragmented scientific data on its functional and health-promoting properties. This review consolidates current evidence on the nutritional composition, phytochemical profile, biological activities, and food applications of ASA and its by-products. It critically examines conventional and emerging green extraction technologies for bioactive recovery, including maceration, Soxhlet extraction, microwave-assisted extraction, ultrasound-assisted extraction, supercritical fluid extraction, and pulsed electric field processing. The techno-functional properties of ASA components, antinutritional factors, and their implications for gut health modulation are also discussed. Particular emphasis is placed on the incorporation of ASA into value-added products such as juices, jams, yogurts, and nutraceutical formulations, alongside strategies for improving postharvest stability and enabling industrial-scale processing. Across its pulp, peel, and seed, ASA is rich in essential nutrients and phenolic compounds and has demonstrated a broad spectrum of biological activities, including antioxidant, antidiabetic, antimicrobial, anti-inflammatory, and anti-hypertensive effects, as evidenced by both in vitro and in vivo studies. Functional assessments demonstrate favorable water and oil absorption capacities, emulsifying behavior, and starch modification potential, supporting its application in diverse food systems. Green extraction technologies consistently enhance bioactive yield while preserving compound stability and functionality. In addition, the fermentable fibers and polyphenols present in ASA show promise in modulating gut microbiota composition and promoting short-chain fatty acid production. Nevertheless, the presence of antinutritional factors such as tannins and oxalates necessitates appropriate processing and formulation strategies. Overall, ASA emerges as a sustainable and versatile candidate for functional food development and nutraceutical innovation.