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

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.

The effect of adding syzygium cumini on the quality of the piper retrofractum vahl product

“…The fruit contains calcium and iron. Syzygium cumini are also reported to contain acetyl oleanolic acid, triterpenoids, elagat acid, isoquercetin, quercetin, kaemferol, and myricetin [9][10][11][12][13]. Therefore, it is necessary to research the effect of the concentration of the addition of Syzygium cumini on the product quality of Piper retrofractum Vahl.…”

Effect of iron-fortified jamun leather on the Asunra-induced anemia in Sprague Dawley rats

“…The value addition of jamun pulp has gained attention not just due to its unique flavor but also because of its promising health benefits. Therefore, many products such as cookies, noodles, jam, ready-to-serve drinks, and chapati are being produced with a wide range of flavors and enhanced nutritional quality ( 18 ).…”