Jackfruit and Its Many Functional Components as Related to Human Health: A Review
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Jackfruit and Its Many Functional Components
as Related to Human Health: A Review
Shrikant Baslingappa Swami, N. J. Thakor, P. M. Haldankar, and S. B. Kalse
Abstract: Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use
of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities. The beneficial
physiological effects may also have preventive application in a variety of pathologies. The health benefits of jackfruit have
been attributed to its wide range of physicochemical applications. This review presents an overview of the functional,
medicinal, and physiological properties of this fruit.
Introduction wheat flour for baking (Morton 1987). The composition of jack-
Jackfruit (Artocarpus heterophyllus Lam.) trees belong to the family fruit perianth and seed has been reported (Bobbio and others
Moraceae. They grow abundantly in India, Bangladesh, and in 1978; Morton 1987; Selvaraj and Pal 1989; Hossain and others
many parts of Southeast Asia (Rahaman and others 1999). It is one 1990; Rahman and others 1999). At least one study has re-
the most significant evergreen trees in tropical areas and widely ported on functional properties of jackfruit flour (Odoemelam
grown in Asia including India. It is a medium-size tree typically 2005).
reaching 28 to 80 ft in height that is easily accessible for its fruit. In addition to its ripe fruit, which has a unique flavor, the
The fruit is borne on side branches and main branches of the tree. jackfruit seed is widely consumed as a dessert or an ingredient in
Average weight of a fruit is 3.5 to 10 kg and sometimes a fruit Asian culinary preparations. The jackfruit seeds are used in cooked
may reach up to 25 kg. Different parts of jackfruit are shown in dishes and its flour is used for baking. Jackfruit seeds are fairly rich
Figure 1. There are 2 main varieties of jackfruits: one is small, in starch (Singh and others 1991). Mature jackfruits are cooked
fibrous, soft, and mushy, and the carpels are sweet, with a texture as vegetables, and used in curries or salads (Narasimham 1990).
like that of a raw oyster the other variety is crisp and crunchy, but Ripe fruits can be eaten raw, or cooked in creamy coconut milk
not very sweet. The large seeds from this nonleguminous plant as dessert, made into candied jackfruit or edible jackfruit leather.
are also edible, even though they are difficult to digest (Siddappa In India, the seeds are boiled in sugar and eaten as dessert (Roy
1957). A single seed is enclosed in a white aril encircling a thin and Joshi 1995). Jackfruit is also used for further processing. For
brown spermoderm, which covers the fleshy white cotyledon. instance, jackfruit leather and jackfruit chips can be made from
Jackfruit cotyledons are fairly rich in starch and protein (Singh dried jackfruit pulp (Nakasone and Paull 1998). Pureed jackfruit
and others 1991). The search for lesser known and underutilized is also manufactured into baby food, juice, jam, jelly, and base for
crops, many of which are potentially valuable as human and animal cordials (Roy and Joshi 1995). Jackfruits are made into candies,
food has included jackfruits which have been the focus of research fruit-rolls, marmalades, and ice cream. Other than canning, ad-
in recent years. vances in processing technologies too, have pushed toward more
The fruit provides about 2 MJ of energy per kg/wet weight new products (Narasimham 1990). Freeze-dried, vacuum-fried,
of ripe perianth (Ahmed and others 1986). Jackfruit has been and cryogenic processing are new preservation methods for mod-
reported to contain high levels of protein, starch, calcium, and ern jackfruit-based products. Various parts of the jackfruit tree
thiamine (Burkill 1997). The seeds may be boiled, or roasted and have been used in medicine and its wood as an important source
eaten or boiled and preserved in syrup like chestnuts. Roasted, in the timber industries (Roy and Joshi 1995).
dried seeds are ground to make flour that is blended with It is now widely accepted that the beneficial effects of fruits
and vegetables for the prevention of certain diseases are due to the
bioactive compounds they contain (Galaverna and others 2008).
MS 20120660 Submitted 5/9/2012, Accepted 7/30/2012. Author Swami, Recent years have seen increased interest on the part of consumers,
Thakor, and Kalse are with the Dept. of Agricultural Process Engineering, College researchers, and the food industries into how food products can
of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi help maintain health; and the role that diet plays in the preven-
Vidyapeeth, Dapoli-415 712, Ratnagiri, Maharashtra, India. Author Haldankar is tion and treatment of many illnesses has become widely accepted
with the Dept. of Horticulture, College of Agriculture, Dr. Balasaheb Sawant Konkan
Krishi Vidyapeeth, Dapoli-415 712, Ratnagiri, Maharashtra, India. Direct inquiries
(Vinuda-Martos and others 2010). The aim of this review was to
to author Swami (E-mail: swami_shrikant1975@yahoo.co.in). present an overview of the functional, medicinal, and physiological
properties of the jackfruit.
c 2012 Institute of Food Technologists®
doi: 10.1111/j.1541-4337.2012.00210.x Vol. 11, 2012 r Comprehensive Reviews in Food Science and Food Safety 565Jackfruit and its functional components . . .
Phytochemistry of A. heterophyllus were identified as the carotenes β-carotene,
A. heterophyllus contains various chemical constituents as sev- α-carotene, β-zeacarotene, α-zeacarotene, and β-carotene-5,6-
eral flavone colorings, morin, dihydromorin, cynomacurin, ar- epoxide, as well as a dicarboxylic carotenoid, crocetin (Chandrika
tocarpin, isoartocarpin, cyloartocarpin, artocarpesin, oxydihy- and others 2004).
droartocarpesin, artocarpetin, norartocarpetin, cycloartinone, and
artocarpanone (Rama Rao and others 1973). The heartwood of Chemical Composition of Jackfruit
jackfruit on analysis yields moisture (6.7%), glucosides (38.0%), Jackfruit contains vitamin A, vitamin C, thiamin, riboflavin, cal-
lipids (0.7%), protein (1.7%), and cellulose (59.0 %) (Perkin and cium, potassium, iron, sodium, zinc, and niacin among many other
Cope 1895). The jackfruit also contains free sugar (sucrose), fatty nutrients. Jackfruit has a low caloric content: 100 g of jackfruit
acids, ellagic acid, and amino acids like arginine, cystine, histidine, only contains 94 calories (Mukprasirt and Sajjaanantakul 2004).
leucine, lysine, metheonine, theonine, tryptophan, and others. Jackfruit is a rich source of potassium with 303 mg found in 100 g
(Pavanasasivam and Sultanbawa 1973). Bark from the main trunk of jackfruit. Studies show that food rich in potassium helps to
contains betullic acid and two new flavone pigments including lower blood pressure.
cycloheterophyllin (C30 H30 O7 ) (Chawdhary and Raman 1997). Another benefit of eating jackfruit is that it is a good source of
Heterophylol, a phenolic compound with a novel skeleton, was vitamin C. The human body does not make vitamin C so one
obtained from A. heterophyllus (Chun-Nan and Chai-Ming 1993). must eat food that contains vitamin C to reap its health bene-
The leaves and stem have shown the presence of sapogenins, fits. The health benefits of vitamin C are that it is an antioxi-
cycloartenone, cycloartenol, β-sitosterol (Nath and Chaturvedi dant that protects the body against free radicals, strengthens the
1989), and tannins, and they have shown estrogenic activity. The immune system, and keeps our gums healthy (Umesh and others
root contains β-sitosterol, ursolic acid, betulinic acid, and cy- 2010).
cloartenone (Dayal and Seshadri 1974). Jackfruit contains phytonutrients: lignans, isoflavones, and
Jacalin, the major protein from A. heterophyllus seeds, is a saponins that have health benefits that are wide ranging. These
tetrameric two-chain lectin combining a heavy chain of 133 phytonutrients have anticancer, antihypertensive, antiulcer and an-
amino acid residues with a light β chain of 20 to 21 amino tiaging properties. The phytonutrients found in jackfruit, there-
acid residues. It is highly specific for the O-glycoside of the fore, can prevent forming of cancer cells in the body, can lower
disaccharide Thomsen-Friedenreich antigen (Galβ1-3GalNAc), blood pressure, can fight against stomach ulcers, and can slow
even in its sialylated form. This property has made jacalin suit- down the degeneration of cells that make the skin look young and
able for studying various O-linked glycoproteins, particularly vitae. Jackfruit also contains niacin that is known as vitamin B3 and
human IgA1 (Suresh Kumar and others 1982). Jacalin’s unique- necessary for energy metabolism, nerve function, and the synthesis
ness in being strongly mitogenic for human CD4 +T lympho- of certain hormones. A portion of 100 g of jackfruit pulp provides
cytes has made it a useful tool for the evaluation of the immune 4 mg niacin (Soobrattee and others 2005). The recommended
status of patients infected with human immunodeficiency virus daily amount for niacin is 16 mg for males and 14 mg for females.
HIV-1 (Pereira-da-Silva and others 2006). Two novel 2 ,4 ,6 - (Institute of Medicine, National Academy Press, Washington, DC,
trioxygenated flavanones, heteroflavanones A and B, were iso- 2000).
lated from the root bark of A. heterophyllus. Their structures Jackfruit root has been found to help those suffering from
were elucidated as 5-hydroxy-7,2 ,4 ,6 -tetra methoxyflavanone asthma. Boiling the root of the jackfruit and extracting and con-
and 8-(γ ,γ -dimethylallyl) 5-hydroxy-7,2 ,4 ,6 -tetra methoxyfla- suming it with its high nutritional content have been found to
vanone (Chai-Ming and Chun-Nan 1993; Chun-Nan and others control asthma. Jackfruit root has also been used to treat skin
1995). Three phenolic compounds were characterized as arto- problems. The extract of jackfruit root is believed to be able to
carpesin [(5,7,2 ,4 -tetrahydroxy-6-β-methylbut-3-enyl) flavone], help cure diarrhea and fever (Samaddar 1985).
norartocarpetin (5,7,2 ,4 -tetrahydroxyflavone), and oxyresvera-
trol (trans-2,4,3 ,5 -tetrahydroxystilbene) by spectroscopic meth- Phytonutrients (Lignans, Isoflavones, and Saponins)
ods (Venkataraman 2001) . The anti-inflammatory effects of these The jackfruit is a rich source of phytochemicals, including phe-
isolated compounds were evaluated by determining their in- nolic compounds, and offers opportunities for the development of
hibitory effects on the production of proinflammatory media- value-added products, such as neutraceutical and food applications
tors in lipopolysaccharide (LPS)-activated RAW 264.7 murine to enhance health benefits (Umesh and others 2010).
macrophage cells. These 3 compounds exhibited potent anti- Phytonutrients are natural compounds found in plant-based
inflammatory activity (Jha and others 1997). The carotenoids foods that give plants their rich pigmentation, as well as their
Figure 1–Different parts of jackfruit: (A) jackfruit; (B) cutting section of jackfruit; (C) jackfruit flesh; (D) jackfruit seed.
566 Comprehensive Reviews in Food Science and Food Safety r Vol. 11, 2012
c 2012 Institute of Food Technologists®Jackfruit and its functional components . . .
distinctive taste and aroma. They are essentially the plant’s im- Table 1–Composition of jackfruit (100 g edible portion).
mune system and offer protection to humans as well (Umesh and
Sr. No Composition Young fruit Ripe fruit Seed
others 2010). There are thousands of phytonutrients that may
A Proximate analysis
help prevent cancer as well as provide other health benefits (Ko 1 Water (g) 76.2 to 85.2 72.0 to 94.0 51.0 to 64.5
and others 1998). Phytoestrogens are naturally occurring poly- 2 Protein (g) 2.0 to 2.6 1.2 to 1.9 6.6 to 7.04
cyclic phenols found in certain plants that may, when ingested and 3 Fat (g) 0.1 to 0.6 0.1 to 0.4 0.40 to 0.43
metabolized, have weak estrogenic effects. Two important groups 4 Carbohydrate (g) 9.4 to 11.5 16.0 to 25.4 25.8 to 38.4
5 Fibre (g) 2.6 to 3.6 1.0 to 1.5 1.0 to 1.5
of phytoestrogens are isoflavones and lignans present in jackfruit 6 Total sugars (g) – 20.6 –
pulp. B Minerals and vitamins
1 Total minerals (g) 0.9 0.87 to 0.9 0.9 to 1.2
2 Calcium (mg) 30.0 to 73.2 20.0 to 37.0 50.0
Phenolic Compounds 3 Magnesium (mg) 27.0 54.0
Total phenolic content in jackfruit is 0.36 mg GAE/100 g DW 4 Phosphorus (mg) 20.0 to 57.2 38.0 to 41.0 38.0 to 97.0
[milligrams of Gallic acid equivalent per gram of dry weight] 5 Potassium (mg) 287 to 323 191 to 407 246
6 Sodium (mg) 3.0 to 35.0 2.0 to 41.0 63.2
(Wongsa and Zamaluddien 2005). Consumption of fruits and 7 Iron (mg) 0.4 to 1.9 0.5 to 1.1 1.5
vegetables has been recognized for reducing risk of chronic dis- 8 Vitamin A (IU) 30 175 to 540 10 to 17
eases such as cardiovascular disease (Dembinska-Kice and others 9 Thiamine (mg) 0.05 to 0.15 0.03 to 0.09 0.25
10 Riboflavin (mg) 0.05 to 0.2 0.05 to 0.4 0.11 to 0.3
2008). Phenolic compounds in fruits and vegetables have been 11 Vitamin C (mg) 12.0 to 14.0 7.0 to 10.0 11.0
suggested to be a major source of bioactive compounds for
Source: Arkroyd and others (1966), Narasimham (1990), Gunasena and others (1996), Azad (2000).
health benefits. However, their phenolic compounds and antiox-
idant activity were underestimated in their inhibitory potential Table 2–Epidemiological studies on antioxidants in human from jackfruit.
against key enzymes relevant to hyperglycemia. Natural sources
of phenolic compounds and inhibitors of digestive enzymes from Sr. No Diseases Antioxidants
food sources have provided an opportunity for low-cost dietary 1 Gastric cancer Vit E, β-carotene, selenium
management for cardiovascular diseases (McDougall and others 2 Lung cancer in smokers Vit E, β-carotene and both
together
2005). 3 Prostate cancer Vit E
Natural polyphenol can range from simple molecules (phenolic 4 Lung cancer in workers β-Carotene + vit A
acids, phenylpropanoids, flavonoids) to highly polymerized com- exposed to asbestos
5 Myocardial infarction Vit E
pounds (lignins, melanins, tannins), with flavonoids representing 6 Coronary heart disease β-caroten
the most common and widely distributed subgroup (Soobrattee 7 Hypertension Vit C
and others 2005). Chemically phenolic acids can be defined as Source: Devasagayam and others (2004).
substances that possess an aromatic ring bound to one or more
hydrogenated substituents, including their functional derivatives
(Marine and others 2001). Flavonoids are low-molecular-weight jackfruit 12 to 14 mg vitamin C is present per 100 g (Narasimham
compounds consisting of 15 carbon atoms, arranged in a C6 -C3 - 1990), which is the part of the normal protecting antioxidant.
C6 configuration. Essentially, the structure consists of 2 aromatic Vitamin E (α-tocopherol) is an essential nutrient that functions
rings joined by a 3-carbon bridge, usually in the form of a hete- as a chain-breaking antioxidant and can prevent the propaga-
rocyclic ring (Balasundram and others 2006). tion of free radical reactions on all cell membranes of the hu-
man body. Other nonenzymatic antioxidants include carotenoids,
Antioxidants flavonoids, and related polyphenols, such as α-lipoic acid and glu-
The pulp of ripe jackfruit is eaten fresh and used in fruit salads. tathione. Apart from the carotenoids beta-carotene, lycopene, and
It possesses high nutritional value; every 100 g of ripe fruit pulp lutein, other carotenoids also function as important antioxidants
contains 18.9 g carbohydrate, 1.9 g protein, 0.1 g fat, 77% mois- and they quench 1 O2 . They are mainly present as coloring pig-
ture, 1.1 g fiber, 0.8 g total mineral matter, 20 mg calcium, 30 mg ments in plants and also function as potent antioxidants at various
phosphorus, 500 mg iron, 540 I.U. vitamin A, 30 mg thiamin, and levels (Sies 1996; Cadenas and Packer 1996; Kagan and others
84 calories (Samaddar 1985). The jackfruit also contains (Table 1) 2002).
useful antioxidant compounds (Ko and others 1998).
Among the chemical constituents (Table 2) jackfruit contains Carotenoid Composition
useful antioxidants (Devasagayam and others 2001), which prevent The jackfruit contains many carotenoids (De Faria and
many human diseases. Antioxidants’ are substances that neutralize others 2009), including all-trans-β-carotene which an impor-
free radicals or their actions (Sies 1996). Nature has endowed tant anntioxidant for human health (Cadenas and Packer 1996).
each cell with adequate protective mechanisms against the harmful Jackfruit- containing carotenoids can be important for the pre-
effects of free radicals: superoxide dismutase (SOD), glutathione vention of several chronic degenerative diseases, such as cancer,
peroxidase, glutathione reductase, thioredoxin, thiols, and disulfide inflammation, cardiovascular disease, cataract, age-related macular
bonding are buffering systems in every cell. Antioxidants regarded degeneration (Krinsky and others 2003; Stahl and Sies 2005). The
as compounds are able to delay, retard, or prevent the oxidation carotenoids present in jackfruit are shown in Table 3.
process (Halliwell 1997). The natural antioxidants in fruits and The main carotenoids in jackfruit were shown to be all-trans-
vegetables have gained increasing interest among food scientists, lutein (24% to 44%), all-trans-β-carotene (24% to 30%), all-trans-
nutrition specialists, and consumers, as they are claimed to reduce neoxanthin (4% to 19%), 9-cis-neoxanthin (4% to 9%), and 9-
the risk of chronic diseases and promote human health (Ribeiro cis-violaxanthin (4% to 10%) (De Faria and others 2009). Since
and others 2007). inconclusive or incorrect identification of carotenoids present in
Vitamin C (ascorbic acid) is a water-soluble free radical scav- jackfruit is found in the literature, it is strongly recommended
enger. The daily recommended dietary allowance is 60 mg. In to accomplish a correction in the future of these carotenoids
c 2012 Institute of Food Technologists® Vol. 11, 2012 r Comprehensive Reviews in Food Science and Food Safety 567Jackfruit and its functional components . . .
Table 3–Concentration (µg/100 g fresh weight) of carotenoids in different a class of natural pigments responsible for the yellow-reddish color
jackfruit. of many fruits, vegetables, animals, algae, and microorganisms. Be-
Carotenoids Values Carotenoids Values sides their colorant properties, carotenoids are related to important
All-trans-neoxanthin 8.85 ± 5.73 All-trans-zeinoxanthin 1.72 ± 1.20 functions, especially physiological actions.
9-cis-Neoxanthin 6.87 ± 4.25 9-cis-Zeinoxanthin 0.90 ± 1.12 The important role that carotenoids perform in plants, and
All-trans-neochrome 0.88 ± 1.11 All-trans-α-cryptoxanthin 0.35 ± 0.60
All-trans-luteoxanthin 2.06 ± 0.90 All-trans-β-cryptoxanthin 1.21 ± 0.45 the potential positive benefit they impart on human health, has
cis-Antheraxanthin 1.12 ± 0.36 15-cis-β-Carotene 0.18 ± 0.31 stimulated increased interest in this group of secondary plant
9-cis-Violaxanthin 7.05 ± 5.97 13-cis-β-Carotene 2.45 ± 1.40
cis-Luteoxanthin 0.34 ± 0.42 All-trans-α-carotene 1.24 ± 0.93 metabolites.
All-trans-lutein 37.02 ± 20.34 All-trans-β-carotene 29.55 ± 15.46
All-trans-zeaxanthin 0.96 ± 1.20 9-cis-β-Carotene 0.79 ± 0.30
Total carotenoids 107.98 ± 51.46 Jackfruit as a Functional Fruit
Source: De Faria and others (2009). There is no one definition of the term functional food. It is used
in many contexts, including references to technological advances,
food marketing, and food regulatory norms (Palou and others
(Pfander and others 1994; Liaaen-Jensen 1995; Schiedt and 2003). This term has already been defined several times (Rober-
Liaaen-Jensen 1995; De Rosso and Mercadante 2007). The ma- froid 2002) and there is still no unified accepted definition for this
jor carotenoids from jackfruit were determined by open column group of foods (Alzamora and others 2005). In most countries,
or high-performance liquid chromatography (HPLC) by Tee and there is no legal definition of the term and drawing a border line
Lim (1991), Setiawan and others (2001), and Chandrika and others between conventional and functional foods is challenging even for
(2005). nutrition and food experts (Niva 2007).
However, De Faria and others (2009) claim the minimum Several working definitions used by professional groups and
criteria for analysis were not fulfilled for the carotenoid iden- marketers have been proposed by various organizations in several
tification and were only based on the elution order on the countries.
chromatographic system, UV-visible spectra characteristics, and In the United States, functional foods are not officially rec-
sometimes chemical reactions. This identification procedure also ognized as a regulatory category by the FDA. However, several
resulted in the identification of crocetin, among other carotenoids, organizations have proposed definitions for this rapidly growing
in jackfruit (Chandrika and others 2005). However, up to now, food category, most notably the International Food Information
crocetin and its derivatives were only found in saffron and garde- Council (IFIC) and the Institute of Food Technologists. The IFIC
nia (Pfister and others 1996; Caballero-Ortega and others 2007). considers as functional foods those that include any food or food
Lycopene was also identified, despite the soft color of the jack- component that may have health benefits beyond basic nutrition
fruit pulp (Setiawan and others 2001). Some 18 carotenoids were (IFIC 2009). Similarly, a recent report of the Institute of Food
successfully separated, identified, and quantified by HPLC-PDA- Technologists (IFT 2009) defined functional foods as “foods and
MS/MS; and 14 were detected for the first time in jackfruit food components that provide a health benefit beyond basic nu-
(De Faria and others 2009). Chandrika and others (2005) studied trition (for the intended population). These substances provide
the carotenoid composition of jackfruit (A. heterophyllus sinhala: essential nutrients often beyond quantities necessary for normal
Waraka) kernel using HPLC and visible spectrophotometry and maintenance, growth, and development, and/or other biologi-
to determine the bioavailability and bioconversion of carotenoids cally active components that impart health benefits or desirable
present in jackfruit kernel by monitoring (i) the growth and physiological effects.”
(ii) levels of retinol and carotenoids in the liver and serum of The European Commission (EC) Concerted Action on Func-
Wistar rats provided with jackfruit incorporated into a standard tional Food Science in Europe regards a food as functional if it is
daily diet. Carotenoid pigments were extracted using petroleum satisfactorily demonstrated to affect beneficially one or more tar-
ether/methanol and saponified using 10% methanolic potassium get functions in the body, beyond adequate nutritional effects, in a
hydroxide. Six carotenoids were detected in jackfruit kernel. The way that is relevant to either an improved state of health and well
carotenes β-carotene, α-carotene, β-zeacarotene, α-zeacarotene, being and/or reduction of risk of disease. In this context, func-
and β-carotene-5,6-epoxide and a dicarboxylic carotenoid, cro- tional foods are not pills or capsules, but must remain foods and
cetin, were identified, corresponding theoretically to 141.6 retinol they must demonstrate their effects in amounts that can normally
equivalents (RE) per 100 g. Jackfruit is a good source of provi- be expected to be consumed in the diet (European Commission
tamin A carotenoids, though not as good as papaya (Chandrika 1999).
and others 2005). Thus, increased consumption of ripe jackfruit The concept of functional food is complex and may refer to
could be advocated as part of a strategy to prevent and control vi- many possible aspects, including food obtained by any process,
tamin A deficiency. Carotenoids are lipid-soluble, secondary plant whose particular characteristic is that one or more of its compo-
metabolites in jackfruit and other fruits reported to confer positive nents, whether or not that component is itself a nutrient, affects the
health-promoting effects when consumed in the diet, and plant target function of the organism in a specific and positive way, pro-
carotenoids are the most important source of provitamin A in the moting a physiological or psychological effect beyond the merely
human diet (Kopsell and Kopsell 2006). There is increasing ev- nutritional (Vinuda-Martos and others 2010).
idence that these carotenoids can protect humans against certain The positive effect of a functional food may include the mainte-
specific chronic ailments, including cancer, cardiovascular disease, nance of health or well being, or a reduction in the risk of suffering
and age-related macular degeneration (Mayne 1996; Giovannucci a given illness (Alvarez and others 2003). Functional food may be
1999). From a dietary standpoint, carotenoids are common ex- obtained by modifying one or more of the ingredients, or by
amples of compounds classified as antioxidants. Carotenoids are eliminating the same (Alvarez and others 2003). To develop these
pigments responsible for the yellow-reddish color of many foods types of products, one must evaluate consumer perceptions, the
and are related to important functions and physiological actions, most important quality aspects being that they taste good, ap-
preventing several chronic-degenerative diseases. Carotenoids are pear wholesome, and have nutritional value (Garciıa-Segovia and
568 Comprehensive Reviews in Food Science and Food Safety r Vol. 11, 2012
c 2012 Institute of Food Technologists®Jackfruit and its functional components . . .
others 2007). Also, Alvarez and others (2003) describe that any venting food contamination by food-borne pathogens. Jackfruit
functional food must be safe, wholesome, and tasty. seeds could be processed into dual-functional food ingredients
Jackfruit conforms to this definition in several ways, although possessing antimicrobial activities. Likewise, analysis results of SSA
the establishment of any function would involve identifying the of 2 different bacteria conclude that SSA of bacteria plays a major
bioactive components to help specify their possible beneficial ef- role while reacting with antimicrobial agents. This study suggests
fects on health. that jackfruit seed powder has a lot of potential in food, cosmetics,
pharmaceuticals, paper, bio-nanotechnology industries, especially
Functional Properties its uses as thickener and binding agent.
At present, there is great interest in the scientific community in
the functional properties of jackfruit (antioxidant, anticancer, or Extraction of Functional Components from Jackfruit
to fight vascular diseases and skin diseases) and its derivates such as Jackfruit seed contains phenolic compounds (Soong and Philip
wafers, chips, seed flour, peel, and so on. The jackfruit could be Barlow 2004) and about 6.03 mg/g extracted nonreducing sugar
considered a functional food because it has valuable compounds (Nualla-ong and others 2009) that is a prebiotoc. Prebiotics
in different parts of the fruit that display functional and medicinal are nondigestible food ingredients. It is a part of oligosaccha-
effects (Figure 2). ride and nonreducing sugar that stimulate the growth and ac-
The very concept of food is changing from a past emphasis tivity of bacteria in the digestive system that beneficially affect
on health maintenance to the promising use of foods to promote the host by improving its intestinal microbial balance. Prebiotics
better health to prevent chronic illnesses. “Functional foods” are are carbohydrate. The composition of food classified as prebi-
those that provide more than simple nutrition; they supply ad- otics include oligosaccharides and polysaccharides, such as fructo-
ditional physiological benefit to the consumer. Because dietary oligosaccharide (FOS), galacto-oligosaccharide (GOS), inulin, and
habits are specific to populations and vary widely, it is necessary xylo-oligosaccharide, which are nonreducing sugar.
to study the disease-preventive potential of functional micronutri- Prebioteics can be extracted by cleaning the jackfruit seed with
ents in the regional diets. Indian food constituents such as spices, water then grounded in a blender to size of 1 to 2 mm. The
as well as medicinal plants with increased levels of essential vi- seeds can be extracted with 50% ethanol using batch extractor. To
tamins and nutrients (such as vitamin E, lycopene, vitamin C, concentrate the extract solution it should be filtered by vacuum
bioflavonoids, thioredoxin), provide a rich source of compounds filter and then evaporated by rotary vacuum evaporator. Evapo-
like antioxidants that can be used in functional foods (Devasagayam rated extract of jackfruit seed can be crystallized. The crystallizing
and others 2004). We agree with Lansky and Newman (2007) who temperature of prebiotics is 55 to 64 ◦ C (by using differential scan-
indicated that much deeper investigation into this rapidly growing ning calorimeter) and the best temperature to obtain the highest
field is required to assess the overall value and safety of jackfruit percent of nonreducing sugar is 58 ◦ C. Moreover, percentage of
as an intact fruit or of various extracts derived from jackfruit nonreducing sugar increases with increasing mixing speed and the
components. best of mixing speed is 100 rpm (Thitipong Rugwong and others
Jackfruit seed powder contains manganese and magnesium el- 2010).
ements (Barua and Boruah 2004). Seeds also contain 2 lectins
namely jacalin and artocarpin. Jacalin has been proved to be useful Manufacture of Neutraceuticals from Jackfruit
for the evaluation of the immune status of patients infected with Various jackfruit plant parts, including the bark, wood, leaves,
human immunodeficiency virus 1 (Haq 2006). fruit, and seeds, may exhibit a broad spectrum of antibacterial
Theivasanthi and Alagar (2011) studied the antibacterial effect of activity. Caution is advised in patients taking antibiotics due to
nanosized particles of Jackfruit seed against E. coli and B. megaterium possible additive effects. Jackfruit seeds may increase the risk of
microbes and revealed the efficacy of jackfruit seed nanoparticles bleeding when taking with drugs that increase the risk of bleed-
as an antibacterial agent. Specific surface area (SSA) of jackfruit ing. Some examples include aspirin, anticoagulants (“blood thin-
seed nanoparticles has concluded that jackfruit seed nanoparti- ners”) such as warfarin (Coumadin) or heparin, antiplatelet drugs
cles can lend antimicrobial effects to hundreds of square meters of such as clopidogrel (Plavix), and nonsteroidal anti-inflammatory
its host material. Jackfruit seeds may therefore be developed into drugs (NSAIDS) such as ibuprofen (Motrin, Advil) or naproxen
therapeutic agents capable of treating infectious diseases and pre- (Naprosyn, Aleve).
Jackfruit leaves may improve glucose tolerance in normal and
type 2 diabetes patients. It also inhibits the growth of Fusarium
moniliforme and Saccharomyces cerevisiae. However, there are
Improve Oral Health conflicting data regarding jackfruit’s antifungal activity.
Anti-aging Antiulcer
Properties
Human Disorders and Health
Any condition that interferes with the normal functioning of
Cardiovascular the body is called a disease. In other words, disease may be defined
Anticancer Properties
Diseases as a disorder in the physical, physiological, psychological or social
state of a person caused due to nutritional deficiency, physiological
disorder, genetic disorder, pathogen, or any other reason. Jackfruit
has antioxidant properties that plays vital role to cure the following
Improve human disorder and improving health.
Skin Digestion
Antioxidant
Diseases
Cardiovascular health
One of the major risk factors for the development of coro-
Figure 2–Principal functional and medicinal effects of jackfruit. nary heart disease is dyslipidemia. It is mainly characterized by
c 2012 Institute of Food Technologists® Vol. 11, 2012 r Comprehensive Reviews in Food Science and Food Safety 569Jackfruit and its functional components . . .
elevated levels of low-density lipoprotein cholesterol (LDLC) ical Knowledge Summaries 2008). Gastric ulcer can result from
and/or reduced high-density lipoprotein cholesterol (HDL-C) persistent erosions and damage of the stomach wall that might
(Esmaillzadeh and Azadbakht 2008). even become perforated and develop into peritonitis and massive
Oxidation of low-density lipoprotein (LDL) is thought to con- hemorrhage as a result of inhibition in the synthesis of mucus,
tribute to atherosclerosis and cardiovascular disease (Heinecke bicarbonate, and prostaglandins (Wallace 2008). Various factors
2006). Oxidation of LDL lipids is thought to render the lipopro- can contribute to the formation of gastric ulcer, especially the in-
tein atherogenic, because oxidized LDL is more readily taken up fection of stomach by Helicobacter pylori (Phillipson and others
by macrophages via scavenger receptors (Heinecke 1998). 2002), also frequent use of nonsteroidal anti-inflammatory drugs
Epidemiological studies have shown that high concentrations (NSAIDs) (Bighetti and others 2005), and consumption of alco-
of serum total cholesterol and LDL-C are independent risk fac- hol (Bandyopadhyay and others 2002). The success of commer-
tors for cardiovascular disease (Russo and others 2008) and could cially available antiulcer drugs in the treatment of gastric ulcer
produce atherosclerosis. Atherosclerosis, a major degenerative dis- is usually overshadowed by various side effects. For examples,
ease of arteries involves a series of inflammatory and oxidative H2 - receptor antagonists (such as cimetidine) may cause gyneco-
modifications within the arterial wall (Fan and Watanabe 2003). masia in men and galactorrhea in women (Feldman and Burton
Oxidative excess in the vasculature reduces levels of the vasodila- 1990), while proton-pump inhibitors (such as omeprazole and
tor nitric oxide, causes tissue injury, promotes protein oxidation lansoprazol) can cause nausea, abdominal pain, constipation and
and DNA damage, and induces proinflammatory responses (Xu diarrhea (Franko and Richter 1998; Reilly 1999). Due to those
and Touyz 2006). Oxidative stress induces inflammation by acting side effects there is a need to find new antiulcerogenic com-
on the pathways that generate inflammatory mediators like adhe- pound(s) with potentially less or no side effects and medicinal
sion molecules and pro-inflammatory cytokines (Valko and others plants have always been the main sources of new drug candidates
2007). for the treatment of gastric ulcer (Borrelli and Izzo 2000; Rates
The functional components of jackfruit to reduce the various 2001).
diseases such as lowering blood pressure, preventing heart disease One of the plants that have been traditionally used in
and strokes, preventing bone loss and improving muscle and, nerve Indian and Malay folklore medicine to treat gastric ulcer is
function, reducing homocysteine levels in the blood. The potas- A. heterophyllus L.
sium in the jackfruit is found to help in lowering blood pressure
and reversing the effects of sodium that causes a rise in blood Improving digestion
pressure that affects the heart and blood vessels. This helps in pre- The presence of high fiber content (3.6 g/100 g) in the jackfruit
venting heart disease and strokes. Potassium also helps in prevent- prevents constipation and produces smooth bowel movements. It
ing bone loss and improves muscle and nerve function. Another also offers protection to the colon mucous membrane by removing
heart-friendly property found in the jackfruit is due to vitamin B6 carcinogenic chemicals from the large intestine (colon) (Siddappa
that helps reduce homocysteine levels in the blood thus lowering 1957).
the risk of heart disease (Fernando and others 1991).
Strengthening the bone
Improving skin health Jackfruit is rich in magnesium (27 mg/100 g in young fruit and
Damage to the skin occurs as a consequence of the natural aging 54 mg/100 g in seed) (Gunasena and others 1996). It is a nutrient
process and damage is exacerbated in chronically sun-exposed skin important in the absorption of calcium and works with calcium
(photoaging) (Lavker 1995). Prolonged exposure to ultraviolet to help strengthen the bone and prevents bone-related disorders
(UV) radiation has been identified as a cause of serious adverse such as osteoporosis (Singh and others 1991).
effects to human skin, including oxidative stress, premature skin
aging, sunburn, immune suppression, and skin cancer (Widmer Preventing anemia
and others 2006). Jackfruit also contains iron (0.5 mg/100 g), which helps to
As stated before, benefit of eating jackfruit is that it is a good prevent anemia and also helps in proper blood circulation (Singh
source of vitamin C. The human body does not make vitamin C and others 1991).
naturally so we must eat food that contains vitamin C to reap its
health benefits. Maintaining a healthy thyroid gland
Jackfruit is gluten-free and casein-free, thus offer systemic anti- Copper (10.45 mg/kg) plays an important role in thyroid gland
inflammatory benefits to skin. Jackfruit also contains antioxidants metabolism, especially in hormone production and absorption and
and has vitamin C, flavonoids, potassium, magnesium and fiber. jackfruit is loaded with this important microminerals (Gunasena
Vitamin C is vital to the production of collagen, a protein that and others 1996).
provides skin with structure and gives it its firmness and strength
(Babitha and others 2004). Chemical Composition of Jackfruit Seed
Jackfruit seeds are a good source of starch (22%) and dietary
Improving stomach ulcer fiber (3.19%) (Hettiarachchi and others 2011). Jackfruit seed con-
Stomach ulcer is one type of peptic ulcer. A stomach ulcer is tains lignans, isoflavones, saponins, all phytonutrients and their
sometimes called a gastric ulcer. (The most common type of pep- health benefits are wide-ranging from anticancer to antihyper-
tic ulcer is a duodenal ulcer.). A stomach ulcer is usually caused tensive, antiaging, antioxidant, antiulcer, and so on (Omale and
by an infection with a bacterium called Helicobacter pylori. A 4 Friday 2010).
to 8 wk course of acid-suppressing medication will allow the Boiled Jackfruit seeds are very tasty and nutritious snacks, jack-
ulcer to heal. In addition, a 1-wk course of 2 antibiotics plus fruit seeds, which taste like chestnuts, appeal to all taste. They may
an acid-suppressing drug will usually clear the Helicobacter pylori be boiled or roasted and eaten or boiled and preserved in syrup
infection. This usually prevents the ulcer recurring again. (Clin- like chestnuts.
570 Comprehensive Reviews in Food Science and Food Safety r Vol. 11, 2012
c 2012 Institute of Food Technologists®Jackfruit and its functional components . . .
Table 4–Physicochemical properties of jackfruit seed flour. Table 5–Minerals composition of jackfruit seed flour.
No. Indices Values (% dry matter) No. Minerals Values (mg/kg)
1 Moisture 6.09 ± 0.01 1 Calcium 3087 ± 166
2 Crude fat 1.27 ± 0.01 2 Magnesium 3380 ± 388
3 Ash 2.70 ± 0.02 3 Iron 130.74 ± 12.37
4 Protein 13.50 ± 0.06 4 Zinc < 0.01
5 Fibre 3.19 ± 0.01 5 Potassium 14781 ± 256
6 Carbohydrate 79.34 ± 0.06 6 Manganese 1.12 ± 0.11
7 Energy(kcal/100 g) 382.79 ± 1.20 7 Copper 10.45 ± 0.89
8 pH 5.78 ± 0.01 8 Sodium 60.66 ± 2.01
9 Titratable acidity (as lactic acid) 1.12 ± 0.03 Source: Ocloo and others (2010).
10 Bulk density (g/cm) 0.80 ± 0.02
Source: Ocloo and others (2010). Table 6–Functional properties of jackfruit seed flour.
No. Indices Values
Bobbio and others (1978) reported protein, crude lipid, and car-
1 Water absorption capacity (%) 25.00 ± 1.67
bohydrate contents of jackfruit seeds as 31.9%, 1.3%, and 66.2%, 2 Fat absorption capacity (%) 17.00 ± 1.37
respectively. The protein content reported was very high proba- 3 Foaming capacity (%) 25.34 ± 0.02
bly, because the seeds were reported to have been collected from 4 Foam stability (%) 33.00 ± 0.01
5 Swelling power (g/g) 4.77
fruits of various trees and no variety was reported. Kumar and
Source: Ocloo and others (2010).
others (1988) also reported on the composition of seeds from 2
varieties of jackfruit. Protein, crude lipid, and carbohydrate con-
tent were 17.8% to 18.3%, 2.1% to 2.5%, and 76.1%, respectively. lipid. The flour had good capacities for water absorption (25%)
There have been few studies on jackfruit seeds. Bobbio and others and oil absorption (17%) (Table 6) and the Brabender amylogram
(1978) reported some physicochemical properties, such as pasting (6% concentration) of seed starch showed that its pasting temper-
characteristics of jackfruit seed starch. Kumar and others (1988) ature was 81 ◦ C; and its viscosity was moderate, remained con-
studied the proximate compositions of 2 varieties of jackfruit seeds stant during a heating cycle, and retrograded slightly on cooling.
and reported considerable biochemical differences between them. The starch showed an A-type X-ray powder diffraction pattern
The starch content of the seed increased with maturity and dif- (Tulyathan and others 2002).
ferent locations gave different seed contents (Rahman and others
1999).
Other Properties
Seeds makeup around 10% to 15% of the total fruit weight and
Preliminary research findings suggest that, in addition to its
have high carbohydrate and protein contents (Bobbio and others
potential benefits for heart, skin, ulcer, cancer, and so on, the
1978; Kumar and others 1988). Seeds are normally discarded or
jackfruit may confer a multitude of other health-promoting effects
steamed and eaten as a snack or used in some local dishes. As fresh
in the body.
seeds cannot be kept for a long time, seed flour can be an alterna-
tive product, to be used in other food products. There have been
few studies on jackfruit seeds. Some functional properties of jack- Antiviral Properties
fruit seed flour and its protein digestibility was reported by Singh Jackfriut lectin (JFL) from A. heterophyllus has been found to
and others (1991). Amylose content of jackfruit seed starch was have inhibitory activity in vitro with a cytopathic effect toward
32% (Tulyathan and others 2002). Jackfruit seed extract was found herpes simplex virus type HSV-2. Varicellazoster virus (VZS) and
to inhibit the proteolytic activities of different animal pancreatic cytomegalovirus (CMV) (Wetprasit and others 2000). Several plant
preparations effectively (Bhat and Pattabiraman 1986). The fresh lectins have been shown to inhibit infectivity of viruses. For ex-
seed contains crude proteins (606 g), fat (0.4 g), carbohydratres ample, jackfruit has been found to inhibit in vitro infection of
(38.4 g), fiber (1.5 g), ash (1.25 to 1.50 g), and moisture (51.6 HIV-1 without preventing the virus from binding to the host cell
to 57.77 g) (Morton 1987). Information on food value per 100 g (Favero and others 1993). The antiviral activity of JFL in response
of edible portion of dried seed is scarce. The presence of antin- to HSV-2 and CMV, either before or after viral infection of cell
utritional factors such as tannin and trypsin inhibitors has been monolayers, was observed at different doses. This result differed
reported, resulting in digestive ailment when eaten raw (Morton markedly from the lack of effect reported for collectin, mannan-
1987). binding protein, and bovine conglutinin on HSV-2. This result
suggest that JFL may act either on the surface of the host cell or
Chemical Properties of Jackfruit Seed Flour directly on the viral envelope, thereby inhibiting viral infectivity
Jackfruit seed flour has great potential in the food industry, es- (Favero and others 1993).
pecially as thickener and binding agent in various food systems
(Ocloo and others 2010). Some functional properties of jack- Acetylcholine in Jackfruit
fruit seed flour and its protein digestibility was reported by Singh In higher animals acetylcholine (ACh) is associated with the
and others (1991). The composition of seed flour is shown in transmission of nerve impulses. It has also been found in the free-
Table 4, the minerals composition of jackfruit seed flour is shown living protozoon Paramecium (Bayer and Wense 1936), in the bac-
in Table 5. The composition of flour depends on the nature of the terium Lactobacillus plantarum (Stephenson and Rowatt 1947), in
seeds. When flour was prepared from seeds without removing the the parasite Trypanosoma rhodesiense (Bulbring and others 1949),
thin brown spermoderm, the crude fiber content was 2.36%, close and in the gill plates of the mussel Mytilus edulis (Bulbring and
to that reported by Singh and others (1991). Tulyathan and others others 1953). In these lower organisms there is no transmission
(2002) reported on the good ability of the flour to bind water and of nerve impulses, but, since ACh is associated with such motor
c 2012 Institute of Food Technologists® Vol. 11, 2012 r Comprehensive Reviews in Food Science and Food Safety 571Jackfruit and its functional components . . .
Table 7–Putative use of jackfruit in local medicine. r To heal ulcers, the ash of jackfruit leaves is used when burnt
with corn and coconut shells and used either alone or mixed
No. Plant part Use
with coconut oil.
1 Roots An extract of roots is used in treating skin diseases,
asthma and diarrhea.
2 Leaves An extract from leaves and latex cures asthma, prevents Latex
ringworm infestation and heals cracking of feet. r The latex of the fruit is helpful in treating dysopia, ophthalmic
Leaf extract is given to diabetics as a control measure.
Heated leaves are reported to cure wounds, abscesses problems, and pharyngitis.
and ear problems and to relieve pain. r The latex can also be mixed with vinegar to heal abscesses,
An infusion of mature leaves and bark is used to treat snakebites, and glandular swellings.
gallstones.
A tea made with dried and powdered leaves is taken to
relieve asthma. Fruit
The ash of jackfruit leaves burned with maize and r Fruit is useful in overcoming the influence of alcohol on a
coconut shells is used alone or mixed with coconut oil
to heal ulcers. person.
3 Flowers Crushed inflorescences are used to stop bleeding in open r Jackfruit is abundant with potassium and it is said to be useful
wounds. in decreasing blood pressure.
4 Fruits Ripe fruits are laxative. r Jackfruit has phytonutrients with health benefits covering
5 Pulp The jackfruit pulp and seeds are nutritious tonic and
useful in overcoming the influence of alcohol on the many claims from anticancer to antihypertensive properties.
system. r Jackfruit turns out to be an excellent way to obtain vitamin C
6 Seed The seed starch is given to relieve biliousness. Roasted
seeds are regarded as an aphrodisiac. that is recognized for its substantial antioxidant properties.
Increased consumption of ripe jackfruit kernels alleviates r Jackfruit is recognized to have antiulcer qualities and is said
vitamin A deficiency.
Extract from fresh seeds cures diarrhea and dysentery. to be good for individuals experiencing indigestion.
Extract from seeds (or bark) helps digestion. r With antiaging benefits, the jackfruit may help reduce the
7 Bark An extract from bark and rags (nonedible portion of ripe damage of cells to make skin appear supple and younger.
fruits) or roots helps cure dysentery. r Jackfruit is an excellent source of proteins, carbohydrates, and
The bark is made into poultices.
Ash produced by burning bark can cure abscesses and also vitamins.
ear problems. r The fruit may help reduce and cure tension as well as ner-
8 Latex Mixed with vinegar, the latex promotes healing of
abscesses, snakebites and glandular swellings. vousness.
9 Wood The wood has a sedative property; its pith is said to aid r As it has very few calories plus a very small quantity of fat,
abortion. jackfruit is useful for individuals on a low-calorie diet.
Source: Haq (2006).
Seed
r The seeds starch is believed to be useful in relieving bilious-
activity as ciliary movement, Bulbring and others (1953) have sug- ness, while the roasted seeds are regarded as an aphrodisiac.
gested that ACh might act in these organisms as a local hormone. r The seeds and pulp of jackfruit are considered as a cooling as
In plants ACh has so far been found only in ergot, Claviceps pur- well as a nutritious tonic.
purea (Ewins 1914), and in the nettles Urtica urens and Urtica
diocia (Emmelin and Feldberg 1947). The present communica-
tion reports another rich plant source of ACh-the seed and leaf of Value-Added Products from Jackfruit
the Malayan jackfruit, Artocarpus integra. Many jackfruit products have been developed, notably jackfruit
Pharmacological tests, comparative assays, and chemical precip- juice, candy, and a fruit bar from ripe jackfruit. Unripe jackfruit
itation have established that the seed and the leaves of the jackfruit pulp can be made into flakes, which can be preserved for a long
tree, Artocarpus integra, contain considerable amounts of acetyl- time. Jackfruit seed is used in some biscuit factories of Tamil Nadu
choline (ACh). The average values of ACh were 564 μg/g of and is of high demand there; various bakery products using jack
seed, 300 μg/g of midribs of leaves, and 60 μg/g of whole leaves seed flour are made into cookies and murukku (The Hindu 2010).
(Robert Chun Yu 1955). The various products developed from jackfruit in Karnataka are
candy, finger chips, fruit bars, fruit leather, halvah, papad, ready-
to-serve beverages, toffee, and milk-based srikhand, ice cream, and
Other Uses and Benefits of Different Parts of Jackfruit kulfi. Half-ripened bulbs can be processed into bulb powder and
Uses of jackfruit in traditional medicine are shown in Table 7 this is then utilized for the preparation of traditional snacks such
and below. as pakoda, biscuits, and muffins (The Hindu 2008).
The State Board of Horticulture Mission and Center for In-
Root novation in Science and Social Action (CISSA), Kerala, October
r The root of the jackfruit tree forms the remedy for skin 2011, organized a “Mobile Jack Bazaar” in that as many as 20
diseases, fever, and diarrhea. jackfruit products were displayed at the mobile market set up in
r The jackfruit root extract is said to help heal fever and diar- an altered car which will move through major points in a city and
rhea. sell “solar dried jackfruit,” “chakkakkuru peda,” “jackfruit wine,
r The jackfruit root has been discovered to be good for those chakka varatti,” jackfruit jam, fresh jackfruit arils, jackfruit chips,
being affected by asthma. and more. Haridoss (2009) prepared recipes for jackfruit papad,
chips, sambar, and kadabu that are useful Malenadu recipes during
Leaves the jackfruit season. Breakfast items like tellevu (a kind of dosa),
r The leaves of the jackfruit tree are useful for curing fever, roti, vada, bonda, and dosa and dinner items like suttevu, priaju,
boils, and skin diseases. When heated, they prove useful in sole kochchalu, undalikalu, bajji, chakke paladya, sole paladya, and
curing wounds. palya and some are made out of jackfruit peel, namely hadigadde
572 Comprehensive Reviews in Food Science and Food Safety r Vol. 11, 2012
c 2012 Institute of Food Technologists®Jackfruit and its functional components . . .
playa and sole hasi. Value-added products from jackfruit are shown controlled fermentation. With comparative tests, the optimal pro-
in Figure 3. cessing parameters were determined. The addition amount of
pectinase was 100 mg/L, SO2 content was 50 to 100 mg/L, fer-
Jackfruit jam mentation temperature was 24 o C, sugar content was adjusted to
The fruit pulp can be used to make jam. The addition of 21% and the active dry yeast was 5%.
a synthetic flavoring agent such as ethyl or n-butyl ester of 4- Fermented jackfruit preserves vitamin C, widely used supple-
hydroxybutyric acid at 100 and 120 ppm, respectively, will greatly ments as it is best known as the nutrient which helps to prevent
improve the taste of the jackfruit products (Technical Manual for colds and infections. One cup of fermented jackfruit can supply
Small-Scale Fruit Processors 2004). the body a very good amount of this potent antioxidant.
Many other fruit jams in supermarkets are mixed with a gener-
ous amount of sugar, which increases the risk for diabetes. On the
contrary, jackfruit jam is full of natural sugars and low in calories Dehydrated jackfruit
making it an ideal food source to reduce body weight. Diamante (2009) reported that dehydrated jackfruit is a nutri-
tious snack item when made from ripe jackfruit pulp. It is golden-
Jackfruit wine yellow to orange and has a chewy texture with a sweet and sour
The ripe jackfruit contains a good amount of fermentable taste.
sugar, which may be exploited for the commercial production Unlike other dehydrated products it is free from sulfite preserva-
of vinegar and wine. Amit and Ambarish (2010) reported that tives thus it will not trigger allergic reaction in sensitive consumer.
the maximum alcohol content in jackwine was 10% (v/v), with
a sugar utilization of 14% of total sugar solids. These early re- Jackfruit chips
sults show promise for the use of this fruit for commercial wine Jagadeesh and others (2006) reported on the preparation of
production. A certain maturity level and ripeness of jackfruit jackfruit chips. The starch content and dry matter content of the
(29 to 30 ◦ Brix) are essential for the production of jackfruit raw material determines the yield of the processed product. Flake
wine. thickness, bulb length, total sugar solids, and reducing sugars were
The jackfruit wine may protect against antioxidant and DNA found to be important for improving the yield and quality of
damage and could become a valuable source of antioxidant rich jackfruit chips.
neutraceuticals. Additionally, the wine could be a commercially Molla and others (2008) stated that preparation of jackfruit chips
valuable by-product for the jackfruit growers (Umesh and others is very simple and can easily be done. The bulbs are cut into 4 cm ×
2011). 2 cm slices. The cut slices are blanched in water for 10 min. Then
the slices are weighed and immersed in 0.1% KMS for 15 min
Fermented beverages
using 2 kg of solution per kg of bulb material. After sieving the
Products like fermented beverages, especially fruit wine and
water, the slices are dried using a mechanical dryer to assure less oil
vinegar from ripe jackfruit using food processing and biotechno-
absorption in the subsequent frying. The slices are fried in oil and
logical techniques, will not only reduce losses of fruit material
stirred with a narrow wooden rod maintaining the temperature at
but also make the fruit products available during the off season
70 o C for 1 h and 60 o C for another 6 h. When the slices are
and generate income and also employment opportunities in rural
of light yellow color the chips are taken from saucepan. These
areas.
prepared chips are mixed with some salt and spices in a bowl.
Dahiya and Prabhu (1977) studied alcoholic beverages made
Then the processed chips can be packed in various packaging
by fermentation of jackfruit pulp. The tribal people of Nagaland,
materials or containers. Considering moisture content (%), weight
Tripura, and other eastern hilly areas of India consume jackfruit
gain (%), quality aspects, and sensory attributes like crispiness,
wine. The wine contains 7% to 8% (v/v) alcohol.
color, flavor, and overall acceptability, metal foil pouches were
Junkai and Wang (2008) reported that when using jackfruit as
found most suitable for packaging jackfruit chips. The prepared
the main material, jackfruit wine was produced by temperature-
chips can be stored at ambient conditions in “metalex” foil for 2
mo without loss of organoleptic quality.
The nutrients in jackfruit will still remain and also it retains its
Jackfruit own original color, flavor, and texture after frying. The jackfruit
Jackfruit Leather Jackfruit Jam chips are rich in vitamin E, y-oryzanol (an antioxidant that may
Pickles & Jelly help prevent heart attacks), and phytosterols (compounds believed
to help lower the cholesterol adsorption in the body) which are
helpful in providing health benefits.
Jackfruit Jackfruit Jackfruit leather
Wine Chips
Jackfruit leather is dried sheets of fruit pulp. It has a soft, rubbery
texture, and a sweet taste. It can also be made from a mixture of
fruits, and sugar, chopped nuts, or spices can be added to vary the
flavor. It can be eaten as a snack food instead of a boiled sweet.
Jackfruit It can also be used as an ingredient in the manufacture of cook-
Jackfruit Candy &
Juice Jackfruit ies, cakes, and ice cream (International Centre for Underutilized
Fruit Bar
Bulbs Crops, UK, 2004).
Several bakery products such as biscuits, muffins masala vada,
flour, and chapathi also developed from the jackfruit seed. The
Figure 3–Different value-added products from jackfruit. rind is also a very good source of pectin, which was extracted
c 2012 Institute of Food Technologists® Vol. 11, 2012 r Comprehensive Reviews in Food Science and Food Safety 573You can also read
