Adithya B S, Nayeem Mohammed, Sagar Narashans Alok, Kumar Sourabh
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India.
Int J Food Sci. 2025 Aug 10;2025:8197889. doi: 10.1155/ijfo/8197889. eCollection 2025.
In a world where consumer preferences continue to pivot toward healthier and eco-conscious choices, jamun () emerges as an underutilized resource with untapped potential. Despite the abundance of phytochemicals, the fruit also encounters postharvest losses, pointing toward extensive processing and additional research for sustainable utilization of food. The review brings together an understanding of existing knowledge on the therapeutic potentials of jamun and its integration into modern food technologies, providing valuable insights for food researchers and healthcare professionals aiming to leverage the health-promoting properties of this remarkable fruit to enhance human well-being. Different extraction techniques, including both traditional and eco-friendly methods, have been studied, demonstrating efficient ways to extract various bioactive compounds from jamun fruit, such as polyphenols, flavonoids, and terpenes. These compounds show antidiabetic, anticancer, anti-inflammatory, and antimicrobial properties, collectively enhancing the health-promoting properties of jamun. The versatility of jamun finds expression across multiple food sectors, spanning from producing wines and bakery items to antioxidant-rich popsicles aligned with contemporary health and sustainability trends which has been discussed. Further research must focus on the utilization of jamun pomace rich in fibers and antioxidants for sustainable food production.
在一个消费者偏好持续转向更健康和注重环保选择的世界里，印度醋栗（）作为一种未得到充分利用且潜力未被挖掘的资源而崭露头角。尽管这种水果富含植物化学物质，但它也面临采后损失问题，这表明需要进行广泛加工以及开展更多研究以实现食品的可持续利用。这篇综述汇集了对印度醋栗治疗潜力的现有认识以及它在现代食品技术中的应用，为旨在利用这种非凡水果的健康促进特性来提升人类福祉的食品研究人员和医疗保健专业人员提供了宝贵见解。人们研究了包括传统方法和环保方法在内的不同提取技术，展示了从印度醋栗果实中提取各种生物活性化合物（如多酚、黄酮类化合物和萜类化合物）的有效方法。这些化合物具有抗糖尿病、抗癌、抗炎和抗菌特性，共同增强了印度醋栗的健康促进特性。印度醋栗的多功能性在多个食品领域都有体现，从生产葡萄酒和烘焙食品到制作符合当代健康和可持续发展趋势的富含抗氧化剂的冰棒等，文中都进行了讨论。进一步的研究必须聚焦于利用富含纤维和抗氧化剂的印度醋栗果渣来实现可持续食品生产。
