Application of conventional and non-conventional extraction methods to obtain functional ingredients from jackfruit (Artocarpus heterophyllus lam.) tissues and by-products Academic Article in Scopus uri icon

abstract

  • © 2021 by the authors. Licensee MDPI, Basel, Switzerland.In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

publication date

  • August 2, 2021