Breadfruit as a sustainable bioresource for food industry, energy production, and environmental treatment
摘要
Breadfruit (Artocarpus altilis), a traditional staple food in Oceania, has garnered increasing attention as a potential solution for global food security and nutrition challenges. However, the botanical feature, nutrient profile, and applications of this fruit are rarely examined systematically. Here, we review the botanical features, chemical composition, nutritional value and potential applications of breadfruit for food industry, nanotechnology, and bioenergy production. Breadfruit cultivars have significant difference in morphological and genetic diversities. With high productivity and adaptability to natural environments, breadfruit offers a sustainable food source. The nutritional profiles exhibit that breadfruit is rich in carbohydrates, fiber, vitamins, and minerals, which can mitigate malnutrition and chronic diseases. The fruit has health benefits thanks to a sufficient amount of antioxidant, anti-inflammatory, and antidiabetic compounds. The institution of wheat flour with breadfruit flour in bread and biscuit production is feasible to create products with acceptable qualities. Breadfruit-derived biosorbents and Fe3O4/activated carbons can efficiently remove textile dyes (55–369 mg/g) and heavy metals (7–100 mg/g). The green Ag and MgO nanoparticles biosynthesized using breadfruit extracts exhibit remarkable antibacterial, and antifungal activity, anti-inflammatory, antidiabetic, and catalytic activities. Also, this review underlines the importance of breadfruit as a solution towards sustainable development goals. We expect that breadfruit-based products not only bring a sustainable and nutritious food system but also promote health and well-being in communities worldwide.