Elaeocarpus ganitrus , a traditionally sacred tree of Ayurvedic medicine is emerging as a valuable bioresource with considerable potential to contribute to sustainable food systems. This review is a comprehensive study of its phytochemical profile, which contains alkaloids (e.g., rudrakine and elaeocarpine), flavonoids (e.g., quercetin, kaempferol), phenolics (e.g., gallic acid, caffeic acid), and tannin. These bioactive molecules are the basis of its significant antioxidant, antimicrobial, anti-inflammatory, hypoglycemic and neuroprotective activities. This article addressed the use of E. ganitrus fruit pulp and seed extracts as natural preservatives in food systems in which it helps to increase the shelf life of perishable food via inhibiting the growth of microorganisms and oxidative spoilage as natural preservatives, although synthetic preservatives are widely used. Conventional formulations such as E. ganitrus milk and decoctions are repackaged as functional food ingredients or nutraceuticals, which can have health benefits related to stress management, metabolic health, and immunity. In addition, the review also notes sustainable agro-forestry utilization of the tree in stabilizing the soil, controlling erosion, improving biodiversity and providing livelihood to smallholder farmers in Himalayan and Southeast Asian areas. In the context of the circular economy, the valorization of the seed waste as biodegradable fillers for the manufacture of eco-friendly packaging for food is mentioned as a possible solution. Apart from these, various problems are also addressed, including the uniformity of extracts, certification for application in food, lack of a large-scale cultivation and clinical validation. Above all else, it emerges as a promising multipurpose tree having potential for integration into sustainable food systems, thereby enhancing biodiversity, soil health, and resilient agro-forestry systems.
Ghosh et al. (Tue,) studied this question.