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Review
. 2024 Jul 22;29(14):3437.
doi: 10.3390/molecules29143437.

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba

Weitong Cai  1 , Haining Zhuang  2 , Xiaoyu Wang  3 , Xia Fu  3 , Sheng Chen  3 , Lingyun Yao  1 , Min Sun  1 , Huatian Wang  1 , Chuang Yu  1 , Tao Feng  1
Affiliations
Review

Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba

Weitong Cai et al. Molecules. .

Abstract

Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being studied. These processed products can extend the shelf-life of jujubes and attract widespread attention for their rich functional nutrients. This review summarized changes in nutrients of fresh jujube and processed products and the research progress of different preparation methods of jujubes. Meanwhile, the pharmacological effects of bioactive components in jujube-based products were concluded. Jujube and its processed products contain rich polysaccharides, vitamin C, and other functional nutrients, which are beneficial to humans. As the initial processing method for jujubes, vacuum freezing or microwave drying have become the most commonly used and efficient drying methods. Additionally, processed jujube products cannot be separated from the maximum retention of nutrients and innovation of flavor. Fermentation is the main deep-processing method with broad development potential. In the future, chemical components and toxicological evaluation need to be combined with research to bring consumers higher quality functional jujube products and ensure the sustainable development of the jujube industry.

Keywords: bioactive compounds; jujube; nutrients; pharmacological activity; processed jujube products.

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Conflict of interest statement

Authors Xiaoyu Wang, Xia Fu, Sheng Chen were employed by the Hunan Wuzizui Industrial Group Co., Ltd. The authors declare that they have no known competing financial interests or personal relationships with other people or organizations that could inappropriately influence the work reported in this paper. All authors have read and agreed to the published version of the manuscript.

Figures

Figure 1
Figure 1
The literature search on the nutritional components of jujubes and jujube-based products in the past 15 years (drawn through VOSviewer 1.6.20 software).
Figure 2
Figure 2
Comparison of drying methods for jujubes, production process of deep-processed products, and main aroma production pathways during deep processing: (a) traditional drying methods versus modern efficient drying methods; (b) drying effects in VFD and VMD; (c) preparation process of jujube beverage; and (d) microbial pathway of aroma components production.
See this image and copyright information in PMC

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