Jujube fruit: A potential nutritious fruit for the development of functional food products

Ahmed K. Rashwan; Naymul Karim; Mohammad Rezaul Islam Shishir; Tao Bao; Yang Lu; Wei Chen

Journal of Functional Foods (Dec 2020)

Jujube fruit: A potential nutritious fruit for the development of functional food products

Ahmed K. Rashwan,
Naymul Karim,
Mohammad Rezaul Islam Shishir,
Tao Bao,
Yang Lu,
Wei Chen

Affiliations

Ahmed K. Rashwan: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena 83523, Egypt
Naymul Karim: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Mohammad Rezaul Islam Shishir: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Tao Bao: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Yang Lu: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Wei Chen: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Corresponding author at: Department of Food Science and Nutrition, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China.

Journal volume & issue: Vol. 75
p. 104205

Abstract

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Jujube belongs to the Rhamnaceae family and is a popular fruit worldwide. Jujube has a long history of usage as traditionally healthy food. However, jujube fruits have a short shelf-life and it can be stored for no more than ten days under non-controlled conditions. Thus, the processing of jujube to product is one of the best options for long time storage. This review aims to highlight the nutritional importance of jujube fruit and its potential application for the development of commercial food products. It also addresses the health benefits of jujube-based food products. Moreover, jujube products possess high nutritional and biological value, which can be incorporated into different food formulations to improve product quality. Therefore, jujube fruit can be a promising food ingredient for the development of functional food products to achieve high consumer acceptability and health benefits.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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