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<p>The nutmeg fruit (<i>Myristica fragrans</i> Houtt.), valued for its seed (nutmeg) and aril (mace), yields a large byproduct: the pericarp, which constitutes nearly 85% of the fruit’s weight. Traditionally discarded or underutilized, this fleshy rind is now recognized as a rich source of nutrients and bioactive compounds. This paper compiles current findings to highlight the potential of nutmeg pericarp as a functional food ingredient. Its nutritional composition includes dietary fiber, pectin, vitamin C, and essential minerals. The phytochemical profile of the pericarp is distinct from that of the seed and mace, with lower levels of toxic compounds such as myristicin and safrole and higher concentrations of beneficial monoterpene alcohols like terpinen-4-ol. Also, the pericarp contains valuable non-volatile phenolics-lignans, flavonoids, and tannins—linked to antioxidant, antimicrobial, and anti-inflammatory activities in both in vitro and in vivo studies. Traditional uses, such as in jams, jellies, and beverages, provide a foundation for modern applications. Emerging opportunities include its use as a natural preservative, flavor enhancer, and functional additive in diverse food systems. The paper also discusses safety concerns, the effect of processing on bioactive stability, and techno-economic challenges related to commercialization. Thus, nutmeg pericarp represents a sustainable and economically viable ingredient, transforming waste into value and meriting further research and development.</p>

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The nutmeg pericarp (Myristica fragrans) as a functional food ingredient: phytochemicals, bioactivities and valorization prospects

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月14日

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  • Rosamma Rajan,
  • Elsa Cherian

摘要

The nutmeg fruit (Myristica fragrans Houtt.), valued for its seed (nutmeg) and aril (mace), yields a large byproduct: the pericarp, which constitutes nearly 85% of the fruit’s weight. Traditionally discarded or underutilized, this fleshy rind is now recognized as a rich source of nutrients and bioactive compounds. This paper compiles current findings to highlight the potential of nutmeg pericarp as a functional food ingredient. Its nutritional composition includes dietary fiber, pectin, vitamin C, and essential minerals. The phytochemical profile of the pericarp is distinct from that of the seed and mace, with lower levels of toxic compounds such as myristicin and safrole and higher concentrations of beneficial monoterpene alcohols like terpinen-4-ol. Also, the pericarp contains valuable non-volatile phenolics-lignans, flavonoids, and tannins—linked to antioxidant, antimicrobial, and anti-inflammatory activities in both in vitro and in vivo studies. Traditional uses, such as in jams, jellies, and beverages, provide a foundation for modern applications. Emerging opportunities include its use as a natural preservative, flavor enhancer, and functional additive in diverse food systems. The paper also discusses safety concerns, the effect of processing on bioactive stability, and techno-economic challenges related to commercialization. Thus, nutmeg pericarp represents a sustainable and economically viable ingredient, transforming waste into value and meriting further research and development.