Tatiane Jéssica Siebeneichler, Felipe Nardo dos Santos, Cristina Jansen-Alves, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Abstract
Jambolan (Syzygium cumini) is a tropical fruit rich in phenolic acids, anthocyanins, flavonoids, tannins, and essential oils, which exhibit antioxidant, antimicrobial, and antifungal activities. These bioactives are distributed in the peel, pulp, seeds, and leaves, offering multifunctional properties for food and packaging applications. However, challenges such as low stability, bitterness, and astringency hinder their broader industrial use. This review provides a comprehensive overview of the chemical composition and biological potential of jambolan compounds and their technological applications in food products such as beverages, dairy items, jams, sweets, and bakery goods. The review also explores their use in bioactive films and smart packaging systems. To overcome stability and sensory limitations, encapsulation techniques such as ionic gelation, freeze-drying, spray drying, nanoprecipitation, and electrospinning have been investigated for the controlled release and enhanced functionality of jambolan-derived compounds. Special attention is given to the development of polymeric films incorporating anthocyanin-rich extracts, enabling pH-sensitive indicators for real-time food freshness monitoring, as well as meat exudate absorbers capable of releasing anthocyanins to extend shelf life. Additionally, the promising potential of jambolan essential oils, still underexplored, is highlighted as a future route for natural preservation in foods. Overall, jambolan is presented as a versatile source of bioactive ingredients for innovative and sustainable solutions in the food industry.