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Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects

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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.
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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