Finding out various potentials and possibilities of jackfruit seed and its usage in the industry: a review

Abstract

Despite 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: [Figure not available: see fulltext.].