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The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India

Surendra Babu Ayenampudi (Department of Food Science and Technology, School of Agricultural Sciences, Malla Reddy University, Hyderabad, India and Department of Food Technology, School of Liberal Arts and Applied Sciences, Hindustan Institute of Technology and Science, Padur, Chennai, India)
Riya Verma (Department of Food Technology, School of Liberal Arts and Applied Sciences, Hindustan Institute of Technology and Science, Chennai, India)
Samuel Ayofemi Olalekan Adeyeye (Department of Food Technology, School of Liberal Arts and Applied Sciences, Hindustan Institute of Technology and Science, Chennai, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 16 September 2022

Issue publication date: 5 July 2023

250

Abstract

Purpose

Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed.

Design/methodology/approach

Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review.

Findings

Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products.

Originality/value

This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

Keywords

Citation

Ayenampudi, S.B., Verma, R. and Adeyeye, S.A.O. (2023), "The potential health benefits and food applications of jamun (Syzygium cumini L.), an indigenous fruit of India", Nutrition & Food Science, Vol. 53 No. 5, pp. 793-809. https://doi.org/10.1108/NFS-05-2022-0146

Publisher

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Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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