1 research outputs found
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Not AvailableJamun (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 Availabl