Research Progress on Nutritional Properties of Noni (Morinda citrifolia L.) Fruit and Its Fermented Foods

Noni fruit is a tropical fruit that is widespread in the Pacific Island region and in the province of Hainan in China. Noni fruit is rich in various active compounds and has long been consumed in Pacific Island countries as a traditional food and medicinal plant with anti-inflammatory and immunomodulatory properties. While recent studies have reported on the constituents and effects of noni fruit, there are few comprehensive summaries on the functionality and development of its applications. Therefore, based on the varieties, origin, ripening stage, and extraction methods of noni fruit, this manuscript summarizes the constituents and content changes of noni fruit, explains its important health benefits and mechanisms of action, analyzes the process of fermented food production and the fermentation strains of noni fruit on the quality of the product and its taste, and aims to support the scientific development and utilization of noni fruit as well as the healthy growth of its industry.