Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects
Not Available |
|
Creator |
Manoj Kumar
Baohong Zhang Jyoti Nishad Aman Verma Vijay Sheri Sangram Dhumal Radha Niharika Sharma Deepak Chandran Marisennayya Senapathy Abhijit Dey Sureshkumar Rajalingam Muthamiselvan Muthukumar Pran Mohankumar Ryszard Amarowicz Mirian Pateiro José M. Lorenzo |
|
Subject |
functional ingredient
industrial application jamun seeds toxicity |
|
Description |
Not Available
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. Not Available |
|
Date |
2022-11-07T11:08:03Z
2022-11-07T11:08:03Z 2022-10-01 |
|
Type |
Review Paper
|
|
Identifier |
Manoj Kumar, Baohong Zhang, Jyoti Nishad, Aman Verma, Vijay Sheri, Sangram Dhumal, Radha, Niharika Sharma, Deepak Chandran, Marisennayya Senapathy, Abhijit Dey, Sureshkumar Rajalingam, Muthamiselvan Muthukumar, Pran Mohankumar, Ryszard Amarowicz. Mirian Pateiro and José M. Lorenzo (2022) Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. Processes 2022, 10, 2169. https://doi.org/10.3390/pr10112169
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/74873 |
|
Language |
English
|
|
Relation |
Not Available;
|
|
Publisher |
Not Available
|
|