Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review
-
Published:2023-07-11
Issue:1
Volume:5
Page:
-
ISSN:2661-8974
-
Container-title:Food Production, Processing and Nutrition
-
language:en
-
Short-container-title:Food Prod Process and Nutr
Author:
Brahma RanginaORCID, Ray Subhajit
Abstract
AbstractDespite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactive components that add real value to meals, they remain underutilized due to limited commercial jackfruit production. They include a wide variety of nutrient-dense components, including as starch, fibre, phytonutrients, protein, minerals, lectins, as well as beneficial components like phenols and flavonoids. This review focuses on the significant findings regarding starch extraction techniques and different conventional and novel modification techniques and their influence on functional properties of jackfruit seed. Jackfruit seeds are primarily rich in seed starch (70–85%), which is used in food processing and other areas as thickeners, stabilizer, microencapsulating agent, coagulants, bioplastics etc. and provide significant health benefits. Applicability of jackfruit seed starch is also well established. There is a significant impact on jackfruit seed processing using different techniques in order to achieve versatile nutritional and functional components. The creation of composite films, starch, food items, bioethanol, pigments, and medical applications are the key areas of ongoing study. This paper was developed by analysing more than 150 scientific publications including recent studies of various researchers, with a primary focus on the features of jackfruit seeds.Graphical Abstract
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Reference159 articles.
1. Abedin, M. S., Nuruddin, M. M., Ahmed, K. U., & Hossain, A. (2012). Nutritive compositions of locally available jackfruit seeds (Artocarpus heterophyllus) in Bangladesh. International Journal of Biosciences, 2(8), 1–7. 2. Amadi, J. A., Ihemeje, A., & Afam-Anene, O. C. (2018). Nutrient and phytochemical composition of jackfruit (Artocarpus heterophyllus) pulp, seeds and leaves. International Journal of Innovative Food, Nutrition and Sustainable Agriculture, 6(3), 27–32. 3. Arif, A. R., Natsir, H., Rohani, H., & Karim, A. (2018). Effect of pH fermentation on production bioethanol from jackfruit seeds (Artocarpus heterophyllus) through separate fermentation hydrolysis method. Journal of Physics: Conference Series, 979(1), 012015. https://doi.org/10.1088/1742-6596/979/1/012015 4. Ashwar, B. A., Gani, A., Shah, A., Wani, I. A., & Masoodi, F. A. (2016). Preparation, health benefits and applications of resistant starch—A review. Starch-Stärke, 68(3–4), 287–301. https://doi.org/10.1002/star.201500064 5. Astuti, P., Zumar, H. A., Fathonah, S., & Ansori, M. (2022). Differences in preferences, water content, and dietary fibre of jackfruit seed crackers enriched with red beetroot (Beta vulgaris). IOP Conference Series: Earth and Environmental Science, 969(1), 012009. https://doi.org/10.1088/1755-1315/969/1/012009
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|