LAPSE:2023.0652
Published Article
LAPSE:2023.0652
Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects
February 20, 2023
Abstract
Jamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source of macronutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, thus making them an important ingredient in the food industry. The valorization of underutilized, nutritionally rich byproducts of the food processing industry has been providing new ways for unlocking their potential in the functional food industry or therapeutic food formulations. This review presents a detailed nutritional profile of jamun seeds and its potent application in the food industry as a possible functional ingredient. Along with its beneficial nutritional profile, the review also throws light upon the safety aspects associated with jamun seed consumption along with its acceptable daily intake. Safety and toxicity studies have motivated researchers and industrialists to search for possible applications in the food industry. Jamun seeds with array of nutritional benefits can be an important functional ingredient; however, further extensive research is necessary to find suitable levels of application of jamun seed in food products for harnessing its nutritional potential without affecting the products’ sensory palatability.
Jamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source of macronutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, thus making them an important ingredient in the food industry. The valorization of underutilized, nutritionally rich byproducts of the food processing industry has been providing new ways for unlocking their potential in the functional food industry or therapeutic food formulations. This review presents a detailed nutritional profile of jamun seeds and its potent application in the food industry as a possible functional ingredient. Along with its beneficial nutritional profile, the review also throws light upon the safety aspects associated with jamun seed consumption along with its acceptable daily intake. Safety and toxicity studies have motivated researchers and industrialists to search for possible applications in the food industry. Jamun seeds with array of nutritional benefits can be an important functional ingredient; however, further extensive research is necessary to find suitable levels of application of jamun seed in food products for harnessing its nutritional potential without affecting the products’ sensory palatability.
Record ID
Keywords
functional ingredient, industrial application, jamun seeds, toxicity
Suggested Citation
Kumar M, Zhang B, Nishad J, Verma A, Sheri V, Dhumal S, Radha, Sharma N, Chandran D, Senapathy M, Dey A, Rajalingam S, Muthukumar M, Mohankumar P, Amarowicz R, Pateiro M, Lorenzo JM. Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. (2023). LAPSE:2023.0652
Author Affiliations
Kumar M: Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville, SC 27858, USA [ORCID]
Zhang B: Department of Biology, East Carolina University, Greenville, SC 27858, USA [ORCID]
Nishad J: Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India [ORCID]
Verma A: Division of Plant Improvement and Pest Management, ICAR—Central Arid Zone Research Institute (CAZRI), Jodhpur 342003, India
Sheri V: Department of Biology, East Carolina University, Greenville, SC 27858, USA
Dhumal S: Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India [ORCID]
Radha: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Sharma N: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Chandran D: Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Senapathy M: Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo 138, Ethiopia
Dey A: Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India [ORCID]
Rajalingam S: Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Muthukumar M: Department of Agricultural Entomology, SRM College of Agricultural Sciences, SRM Institute of Science and Technology, Chengalpattu 603201, India [ORCID]
Mohankumar P: School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, India [ORCID]
Amarowicz R: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain [ORCID]
Zhang B: Department of Biology, East Carolina University, Greenville, SC 27858, USA [ORCID]
Nishad J: Department of Food Technology, Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi 110096, India [ORCID]
Verma A: Division of Plant Improvement and Pest Management, ICAR—Central Arid Zone Research Institute (CAZRI), Jodhpur 342003, India
Sheri V: Department of Biology, East Carolina University, Greenville, SC 27858, USA
Dhumal S: Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India [ORCID]
Radha: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Sharma N: School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Chandran D: Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Senapathy M: Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo 138, Ethiopia
Dey A: Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India [ORCID]
Rajalingam S: Department of Agronomy, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore 642109, India [ORCID]
Muthukumar M: Department of Agricultural Entomology, SRM College of Agricultural Sciences, SRM Institute of Science and Technology, Chengalpattu 603201, India [ORCID]
Mohankumar P: School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, India [ORCID]
Amarowicz R: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland [ORCID]
Pateiro M: Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain [ORCID]
Lorenzo JM: Centro Tecnológico de la Carne de Galicia, Avd. Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain [ORCID]
Journal Name
Processes
Volume
10
Issue
11
First Page
2169
Year
2022
Publication Date
2022-10-23
ISSN
2227-9717
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PII: pr10112169, Publication Type: Review
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LAPSE:2023.0652
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https://doi.org/10.3390/pr10112169
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