A review of Sapodilla (Manilkara zapota) in human nutrition, health, and industrial applications

Background: Manilkara zapota, also known as Sapodilla, is the best-known and most widely cultivated fruit from Sapotaceae. Sapodilla is a rich source of nutrients (sugars, acids, protein, amino acids), minerals (potassium, calcium, and iron), and comprises of a myriad of bioactive compounds, which are chiefly composed of ellagitannins, gallotannins, phenolic acid, depsides, and flavonoids (anthocyanins and flavanols). Owing to the rich phytochemical profile of its edible and non-edible parts, sapodilla has an enormous potential pharmacological applications that can be understood through various biological activities. Scope and approach: In a comprehensive analysis, this review specifically describes the nutritional profile of sapodilla fruit, and provides current evidence on the bioactive potential of the different parts (edible as well as non-edible) of the sapodilla and highlights the main biological activities involved. The bioactive properties recommend the use of bioactive components of edible as well as non-edible portions of sapodilla in the development of innovative food and pharma products. This review also gives insights into sapodilla, as a potential and novel ingredient for its versatile food and non-food applications and the latest research advancements. Key findings and conclusion: The nutritional profile of sapodilla fruit and phytochemical diversity of sapodilla fruit and its by-products (peels, seeds, bark, leaves) make them potential sources of nutraceutical compounds from which functional foods can be obtained. Pharmacologically, both edible and non-edible portions of sapodilla has the potential to be an antioxidant, anticancer/anti-tumor, antimicrobial, analgesic, anti-inflammatory, and hepatoprotective agent. The article aimed to comprehensively collate some of the vital information published on sapodilla and review the potentiality of tapping bioactive compounds from sapodilla fruits and by products. Thus, this review would play an important role in understanding the scope for utilization of edible as well as non-edible parts of sapodilla plant in the food, pharmaceutical and cosmetic industries.