Advanced strategies for the processing and utilization of star Anise (Illicium verum hook. F.): blanching, drying and bioactive compounds extraction

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Publication Details

Author list: Zhang S.; Kuang X.; Guo C.; Jiang Y.; Zhang F.; Devahastin S.; Du M.; Yi J.

Publisher: Elsevier

Publication year: 2025

Journal: Food Research International (0963-9969)

Volume number: 217

ISSN: 0963-9969

eISSN: 1873-7145

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-105007970880&doi=10.1016%2fj.foodres.2025.116863&partnerID=40&md5=f0eb49aca3042bf2228dab45da621c14

Languages: English-Great Britain (EN-GB)

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Abstract

Star anise, a globally popular spice, is subjected to blanching followed by drying to enhance its shelf life and prepare it for essential oil extraction. The essential oil derived from star anise is rich in several important bioactive compounds, particularly shikimic acid. The techniques employed in process such as blanching, drying, and extraction significantly influence the content and bioactivity of the resulting extracts. This review systematically analyzed the phytochemical profile and main bioactive compounds of star anise. Additionally, a comprehensive overview of how traditional and innovative blanching, drying, and extraction technologies affect the quality of dried star anise and its essential oil, highlighting the main functional benefits and emerging applications was discussed. Finally, optimal combined processing strategies for dried star anise and its oil extraction were proposed. This review aims to help to identify the most effective processing methods tailored to specific products and optimizing the utilization of star anise. © 2025 Elsevier Ltd

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