Jaboticaba berry: Metabolic benefits, bioactive compounds, and opportunities for commercialization

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-01-29 DOI:10.1016/j.tifs.2025.104894

Ágatta Caroline de Souza , Marina Vilar Geraldi , Mario Roberto Marostica Junior

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引用次数: 0

Abstract

Background

Brazil biodiversity offers opportunities to explore the nutritional and functional properties of native fruits like jaboticaba (Plinia jaboticaba). This fruit is rich in phenolic compounds, dietary fiber, vitamins, and minerals and holds promise for food enrichment, product development, and health research.

Scope and approach

This review explores jaboticaba's botanical characteristics, production, nutrient composition, bioactive compounds, and health and commercial potential. It focuses on studies from 2014 to 2024 investigating the metabolic effects of jaboticaba's whole fruit, peel, and peel-and-seed fractions in animals and humans.

Key findings and conclusions

Jaboticaba, particularly its peel, is abundant in anthocyanins (e.g., cyanidin-3-O-glucoside), proanthocyanidins, ellagitannins, and dietary fiber. These bioactive compounds are highly concentrated in the peel, making it the most studied fraction. While the whole fruit shows promise, the peel and peel-and-seed fractions have demonstrated notable health benefits, including improvements in adiposity, glucose metabolism, insulin sensitivity, lipid metabolism, intestinal health, inflammatory markers, antioxidant activity, and weight management. Further research, particularly long-term clinical studies, is needed to fully understand jaboticaba's health-promoting potential and support its incorporation into functional foods and therapeutic applications.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.