Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization

Food by-products have gained much attention because of their significant potential to produce valuable products and alleviate environmental burdens. During the processing of jujube, lots of by-products are produced, which are rich in bioactive compounds. Therefore, the possibility of recycling jujube by-products has attracted broader attention. This review concentrates on the presence of bioactive compounds in various tissues of jujube by-products and developments in extraction methods. Meanwhile, the health benefits embodied by bioactives in different models are summarized. The current status and prospects for the application of the by-products and the bioactives therein were discussed. Jujube by-products contain polyphenols, flavonoids, polysaccharides and other bioactive compounds, which contribute to health benefits. Equipment and energy will be the focus of future research when non-conventional methods are applied to extract bioactive compounds from by-products. Studies on up-scaled versions and the development of clean energy are suggested. Research on bioactivity is beginning to require multiple models, while omics-based bioinformatics tools should be applied frequently in the future. Information on the high-value applications of jujube by-products (e.g., functional foods and delivery systems) is scarce. Further clinical studies will magnify the valorization of this promising resource.