Application of Novel Food Processing Technologies for Tamarind (Tamarindus Indica): A Review on Functional and Technological Perspectives

Purpose: Tamarindus indica L. (tamarind) is a tropical fruit valued for its distinct sweet-sour flavour, high nutritional value, and therapeutic potential.Despite its bioactive properties, tamarind remains underutilized in industrial applications due to reliance on conventional processing methods such as boiling, hand pulping, and sun drying, which often compromise its nutritional and sensory quality.This review aims to explore the application of novel food processing technologies to enhance the functional and technological properties of tamarind-based products.Methods: Recent literature on innovative food processing techniques such as cold plasma, pulsed electric fields, ohmic heating, high-pressure processing, microwave-assisted extraction, and ultrasound-assisted extraction was critically reviewed.Studies were analyzed for their impact on product quality, nutrient retention, bioactive compound preservation, and process efficiency, with emphasis on sustainability and commercial applicability.Results: Emerging technologies demonstrated superior performance in maintaining thermolabile nutrients, improving extraction efficiency, extending shelf life, and reducing energy consumption compared to traditional processing methods.Enhanced functional attributes were observed in tamarind-based products such as concentrates, syrups, jams, and functional beverages.Furthermore, novel packaging and clean-label approaches were identified as key factors improving consumer acceptance and market potential.Conclusion: Novel food processing technologies offer promising solutions for optimizing the nutritional, sensory, and functional properties of tamarind products while ensuring environmental sustainability.Future research should address bioavailability, techno-economic feasibility, and industrial scalability to establish tamarind as a functionally superior and scientifically validated ingredient in modern food systems.