Karonda (Carissa carandas L.): A miracle fruit with multifaceted potential

Abstract

Karonda (Carissa carandas), is a thorny evergreen shrub from Apocynaceae family that grows in the arid and semiarid regions of the world. This shrub bears edible berries in the month of July that ripens by the first week of September. This fruit has limited reach in the advanced markets; however, it has been widely used as pickle, preserve or candy by ethnic peoples. Its application in the indigenous medicine system is also reported. The fruits are rich in dietary fibre, vitamins (especially vitamin C) and minerals like iron. The fruits are also rich in phytochemicals like phenols, flavonoids, anthocyanins, polyphenols, organic acids, carotenoids, and phytosterols. Its’ phytochemical richness makes it a potent pharmaceutical source for antidiabetic, adaptogenic, anticancer, anti-diarrhoeal, antiaging, hepatoprotective, nephroprotective, etc. The abundant concentration of cyanidin-3-galactosides (36.25 mg/g extract), an anthocyanin, makes it a significant source of natural colorants in food and pharmaceutical industry. The application of this pigment in the development of intelligent packages is one the recent trends. Apart from traditional utilization, karonda fruits are also effective in development of ready to drink beverages, alcoholic beverages, preservatives, pectin, etc. The current review aims to enhance the karonda fruit utilization by emphasizing potent applications in wide emerging industrial aspects.

Keywords

• Nutraceutical
• Food industry
• Processing
• Preservation
• Packaging