Abstract:Chestnut processing tends to produce by-products such as chestnut shell, flower, involucre, and chestnut secondary fruits and inferior products. Large amounts of these resources are often discarded as wastes within effective utilization and few developed products, causing waste of resources. In recent years, research on the by-products of Chinese chestnut processing has attracted attention. A variety of natural active ingredients in the chestnut have been reported successively, among which the components with an antibacterial effect account for a relatively high proportion. Therefore, this article reviews the antimicrobial components in the by-products of chestnut processing and their mechanisms of action, in order to provide a certain reference for the application of chestnut processing by-products in antimicrobial materials.
