Nutritional Valorization of Jackfruit By-Products
Summary
Jackfruit by-products—comprising seeds, peel, core and fibre—are emerging as a versatile resource for sustainable food and material innovation. Seeds are rich in starch and protein, while peels and cores contain dietary fibre, pectin and an array of phenolic compounds. Nutritional valorization transforms these low-value residues into high-value functional ingredients, nutraceuticals or bio-based materials. Seed starch can be extracted and modified to serve as thickeners, stabilisers, microencapsulation matrices and biodegradable films. Peel and core fractions feed microbial fermentations that yield bioethanol, organic acids and protein-enriched animal feed. Advanced extraction techniques recover antioxidants and gelling agents for health-promoting foods and pharmaceuticals. Collectively, these strategies reduce food waste, foster a circular bioeconomy and offer practical benefits for food, feed, packaging and environmental remediation on a global scale.
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Nutritional Valorization of Jackfruit By-Products publication trend
The graph below shows the total number of articles in nutritional valorization of jackfruit by-products across all publications each year (not limited to Nature Index journals).
Technical terms
Valorization: Conversion of low-value by-products into high-value functional or bio-based products.
Phytochemicals: Bioactive plant compounds, including phenolics and flavonoids, with health-promoting properties.
Microencapsulation: Technique to encase sensitive bioactives within a protective matrix for controlled release.
Non-conventional extraction technologies: Emerging methods (e.g. ultrasound, microwave, supercritical fluids) that enhance recovery of functional compounds.
Bioethanol: Ethanol fuel produced by microbial fermentation of sugar-rich biomass.
References
- Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review. Food Production, Processing and Nutrition (2023).
- Valorization of jackfruit waste into value added products and their potential applications. Frontiers in Nutrition (2022).
- Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products. Applied Sciences (2021).
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