Despite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactivecomponents that add real value to meals, they remain underutilized due to limited commercial jackfr...Despite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactivecomponents 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 findingsregarding starch extraction techniques and different conventional and novel modification techniques and their influenceon functional properties of jackfruit seed. Jackfruit seeds are primarily rich in seed starch (70–85%), which is usedin food processing and other areas as thickeners, stabilizer, microencapsulating agent, coagulants, bioplastics etc. andprovide significant health benefits. Applicability of jackfruit seed starch is also well established. There is a significantimpact on jackfruit seed processing using different techniques in order to achieve versatile nutritional and functionalcomponents. The creation of composite films, starch, food items, bioethanol, pigments, and medical applications arethe key areas of ongoing study. This paper was developed by analysing more than 150 scientific publications includingrecent studies of various researchers, with a primary focus on the features of jackfruit seeds.展开更多
文摘Despite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactivecomponents 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 findingsregarding starch extraction techniques and different conventional and novel modification techniques and their influenceon functional properties of jackfruit seed. Jackfruit seeds are primarily rich in seed starch (70–85%), which is usedin food processing and other areas as thickeners, stabilizer, microencapsulating agent, coagulants, bioplastics etc. andprovide significant health benefits. Applicability of jackfruit seed starch is also well established. There is a significantimpact on jackfruit seed processing using different techniques in order to achieve versatile nutritional and functionalcomponents. The creation of composite films, starch, food items, bioethanol, pigments, and medical applications arethe key areas of ongoing study. This paper was developed by analysing more than 150 scientific publications includingrecent studies of various researchers, with a primary focus on the features of jackfruit seeds.
