Scholarlink

<p>Jackfruit (<i>Artocarpus heterophyllus</i>) seeds, generated in large quantity as an underutilised agro-industrial by product, during large-scale processing for fresh produce utilization and value-added products. The large volume of seed waste, along with its richness in starch content (60–70% on a dry basis), positions it as a cost-effective and sustainable alternative to conventional starch sources. This review systematically analysis the extraction of jackfruit seed starch (JFSS), along with its chemical composition, physicochemical, granular morphology, molecular structure, pasting and thermal properties. Various physical, chemical, and enzymatic modification techniques such as ultrasonication, heat–moisture treatment, annealing, autoclaving–cooling, extrusion, oxidation, carboxymethylation, hydroxypropylation, phosphate cross-linking, acid-alcohol treatments and thiolation are critically evaluated for their effectiveness in enhancing functional properties and processing stability. Modification of JFSS resulted in improved swelling power (up to ~ 20–30&#xa0;g/g), solubility (increased by ~ 30–58%), water absorption capacity (WAC) (increased by ~ 20–25%), oil absorption capacity (OAC) (decreased by nearly 25–37%) depending upon the treatment applied. Thermal analysis indicated that the gelatinization temperatures ranged from approximately 48&#xa0;°C to 92&#xa0;°C, reflected strong molecular order. Its digestibility profile exhibits a high resistant starch fraction within the range about 54–85% and a moderate glycaemic index around 63, emphasizing its potential for diabetic-friendly and functional food applications. These structural modification of JFSS significantly enhanced its functional versatility across diverse applications ranging from thickeners and stabilisers to edible and intelligent packaging films, probiotic and drug-delivery carriers, wastewater coagulants, biodegradable plastics and bioethanol production. Harnessing JFSS at a large scale not only contributes to enhanced process efficiency but also facilitates waste utilization, sustainability and economic viability in processing industries. Collectively, JFSS stands out as a multifunctional, eco-friendly and health-oriented biomaterial with immense potential to advance sustainable technologies in food, pharmaceutical, packaging, and environmental applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Jackfruit seed starch (JFSS): extraction, structural properties, functional modifications, and applications in food systems—a review

  • 期刊论文

  • 发表日期：

    2026年7月4日

查看全文
  • Akhilesh Dhatwalia,
  • Kanak Sood,
  • Rajni Saini,
  • Atul Dhiman

摘要

Jackfruit (Artocarpus heterophyllus) seeds, generated in large quantity as an underutilised agro-industrial by product, during large-scale processing for fresh produce utilization and value-added products. The large volume of seed waste, along with its richness in starch content (60–70% on a dry basis), positions it as a cost-effective and sustainable alternative to conventional starch sources. This review systematically analysis the extraction of jackfruit seed starch (JFSS), along with its chemical composition, physicochemical, granular morphology, molecular structure, pasting and thermal properties. Various physical, chemical, and enzymatic modification techniques such as ultrasonication, heat–moisture treatment, annealing, autoclaving–cooling, extrusion, oxidation, carboxymethylation, hydroxypropylation, phosphate cross-linking, acid-alcohol treatments and thiolation are critically evaluated for their effectiveness in enhancing functional properties and processing stability. Modification of JFSS resulted in improved swelling power (up to ~ 20–30 g/g), solubility (increased by ~ 30–58%), water absorption capacity (WAC) (increased by ~ 20–25%), oil absorption capacity (OAC) (decreased by nearly 25–37%) depending upon the treatment applied. Thermal analysis indicated that the gelatinization temperatures ranged from approximately 48 °C to 92 °C, reflected strong molecular order. Its digestibility profile exhibits a high resistant starch fraction within the range about 54–85% and a moderate glycaemic index around 63, emphasizing its potential for diabetic-friendly and functional food applications. These structural modification of JFSS significantly enhanced its functional versatility across diverse applications ranging from thickeners and stabilisers to edible and intelligent packaging films, probiotic and drug-delivery carriers, wastewater coagulants, biodegradable plastics and bioethanol production. Harnessing JFSS at a large scale not only contributes to enhanced process efficiency but also facilitates waste utilization, sustainability and economic viability in processing industries. Collectively, JFSS stands out as a multifunctional, eco-friendly and health-oriented biomaterial with immense potential to advance sustainable technologies in food, pharmaceutical, packaging, and environmental applications.