Therapeutic Potentials of Jamun (Syzygium cumini) and Its Integration Into Modern Food Technologies: A Review

In a world where consumer preferences continue to pivot toward healthier and eco-conscious choices, jamun (Syzygium cumini) 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.