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<p>Jujube fruit has been consumed since ancient times in both dried and fresh forms because of its substantial nutritional value. Also, it is indicated in traditional Chinese medicine as a cure for several diseases, particularly for neural health. Some of the most crucial biologically active compounds in the fruit that enhance its therapeutic effects are triterpenic acids, polysaccharides, flavonoids, and phenolic compounds. Among these, jujube polysaccharides (JPs) have attracted considerable attention for their potential health benefits, including antioxidant, immune-modulating, anti-inflammatory, and prebiotic effects [1, 2], as well as their use as functional ingredients. Jujube polysaccharides act as electron donors and contribute to free radical scavenging [3]. The gums and mucilaginous polysaccharides in jujube have displayed superior oil-absorption capacity compared to xanthan gum and guar gum [4] and show strong binding properties suitable for oral drug delivery systems. Pectin fractions in particular consist mostly of water-soluble, high-molecular-weight pectin, which exhibits promising properties such as being a binding agent, thickener, and emulsifier. It has found wide application in foods. This review underscores the significance of jujube polysaccharides in food applications.</p>

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Jujube fruit and its polysaccharides (JPs) as functional ingredients for food and nutrition

  • 期刊论文

  • 发表日期：

    2026年7月10日

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  • Kamalakkannan Gomathy,
  • Khushbu Sharma,
  • Kotha Hridhay Keerthana,
  • Thiraviam Vanitha

摘要

Jujube fruit has been consumed since ancient times in both dried and fresh forms because of its substantial nutritional value. Also, it is indicated in traditional Chinese medicine as a cure for several diseases, particularly for neural health. Some of the most crucial biologically active compounds in the fruit that enhance its therapeutic effects are triterpenic acids, polysaccharides, flavonoids, and phenolic compounds. Among these, jujube polysaccharides (JPs) have attracted considerable attention for their potential health benefits, including antioxidant, immune-modulating, anti-inflammatory, and prebiotic effects [1, 2], as well as their use as functional ingredients. Jujube polysaccharides act as electron donors and contribute to free radical scavenging [3]. The gums and mucilaginous polysaccharides in jujube have displayed superior oil-absorption capacity compared to xanthan gum and guar gum [4] and show strong binding properties suitable for oral drug delivery systems. Pectin fractions in particular consist mostly of water-soluble, high-molecular-weight pectin, which exhibits promising properties such as being a binding agent, thickener, and emulsifier. It has found wide application in foods. This review underscores the significance of jujube polysaccharides in food applications.