A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.)

ABSTRACT

Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatera, Indonesia. It has been used as food ingredient because of its unique properties of its pericarp, such as its citrus-like aroma, warm peppery flavor, and its ability to induce a tingling sensation. However, the pericarp is easily degraded by environmental and processing conditions. Therefore, preservation techniques, such as encapsulation and drying, have been proposed to protect the flavor. Moreover, andaliman also has some potential biological activities related to its antimicrobial, antioxidant, and anti-inflammatory properties. Thus, this plant may have many health benefits and uses. This review discusses the flavor profiles and bioactive compounds of andaliman, in addition to its applications in the food industry as a flavoring ingredient.

KEYWORDS:

• Andaliman
• bioactive compounds
• flavour
• preservation technology
• Zanthoxylum acanthopodium DC.

Acknowledgments

This manuscript was supported by the “Hibah Kompetensi” program by the DGHE-Ministry of Education and Culture in the Republic of Indonesia. The valuable advice from Dr. A. Rimando is also gratefully acknowledged.