Jackfruit Taxonomy and Waste Utilization (2018, Karunya Institute of

Technology,TN,India)
 The outer peel (rind), which is mostly fibrous and fairly rich in calcium and pectin,
constitute about 59% of the ripe fruit (Chandha 1985).
Reference: Chandha YR (1985). The Wealth of India - Raw Materials. Publications and
Information Directorate, CSIR, New Delhi, India. Pp 450.

 In Borneo (an island in Southeast Asia sharred by Malasiya), the skin of the cempedak
( Cempedak is similar to jackfruit in many ways, however, cempedak are smaller than
jackfruit) can be process into food called mandai. Mandai is prepared by peeling the
fruit until it looks white, and then soaked in brine to protect and soften the texture. The
fruit may be sopping for a few hours. Mandai is generally consumed by frying until
brown (Jansen 1997)
Reference: Jansen PCM (1997). Artocarpus integer (Thunb.) Merr. dalam Verheij, E.W.M. dan
R.E. Coronel (eds.). Sumber Daya Nabati Asia Tenggara 2: Buahbuahan yang dapat dimakan.
PROSEA – Gramedia. Jakarta.

 Perianths of unfertilized fruits, have been generally process to make syrups and jellies
due to its good basis of pectin and cellulose.
 carbon prepared from jackfruit wastes has been used for the removal of malachite
green dye (Inbaraj and Sulochana 2002), rhodamine-B, a basic dye (Inbaraj and
Sulochana 2006), methylene blue dye (Ismadji et al. 2008a) and (Foo and Hameed
2012), cationic dye (Hameed 2009) and its efficiency in removing metal ions like Cd(II)
(Sulochana and Inbaraj 2004), Hg(II) (Inbaraj and Sulochana 2001), Cu(II) (Inbaraj and
Sulochana 2000) from aqueous solution.
 Jackfruit waste is an abundant in Indonesia make it potentially as one of the green
refinery feedstock for the production of bio-fuel. As intermediate of bio-fuel, jackfruit
peel is processed into bio-oil (Ismadji et al. 2014).
Reference: Ismadji S, Soetareji JP, Widjaja C, Djojoraharjo Y and Soetaredjo FE (2014). Bio-oil
from jackfruit peels waste. Procedia Chemistry 9:158 - 164.
 Production of Artocarpus species like cempedak and jackfruit are the good raw materials for the
isolation or extraction of dye, carbons, fibers and various carbohydrates like pectin, protein,
starch, cellulose and its derivatives for various industrial applications (Sundarraj A.A and
Ranganathan T V, 2018).

Reference: Antony Allwyn Sundarraj and Thottiam Vasudevan Ranganathan. Jackfruit Taxonomy and
Waste Utilization. Vegetos 31(1) March, 2018.
Recent application of jackfruit waste in food and material engineering:
2022 ELSEVIER Food Bioscience

 The 60% of the fruit part of Jackfruit is inedible consisting of the outer prickly rind (54%), inner
perigones (nonedible perianth) and central core (6%), which are unutilized waste (Subburamu et
al., 1992)

Reference: Subburamu, K., Singaravelu, M., Nazar, A., & Irulappan, I. (1992). A study on the utilization of
jack fruit waste. Journal of Bioresource Technology, (40), 85–86.

 Peel can be utilized for the preparation of pectin, activated carbon, adsorbant, bio-hydrogen
production etc, the seed can be utilized for the food colour, ethanol, cattle feed, fast dissolving
tablets, and the latex can be utilized for the dental health etc
 Peel also a good source of total phenolics content (8.14 mg GAE/g DW) having antioxidant
activities which can be potential source for food and pharmaceutical industry (Zhiguo et al.,
2019

Reference: Zhiguo, J., Ruicheng, S., Haiming, C., & Yanhua, W. (2019). Ultrasonic microwaveassisted
extraction coupled with macroporous resin chromatography for the purification of antioxidant phenolics
from waste jackfruit (Artocarpus heterophyllus Lam.) peels. Journal of Food Science & Technology,
56(8), 3877–3886.

 The mature jackfruit consists of 59% of peel which is rich source of pectin in the form of calcium
pectate which consists of 27.75% cellulose, 7.52% pectin, 6.27% protein and 4% starch (Begum
et al., 2014).

Reference: Begum, R., Azizb, M. G., Uddinb, M. B., & Yusofa, Y. A. (2014). 2nd international conference
on agricultural and food engineering. Agriculture and Agricultural Science Procedia, 2, 244–251.

 The Jackfruit peel consist phenolic content more than that of bulbs and also consist of flavonoid
contents which indicate that it also has a good potential to be developed as a natural
antioxidant and functional food (Anvar, et al., 2020; Yamin, et al., 2021).

Reference: Yamin, R., Mistriyani, S., Ihsan, S., Armadany, F. I., Sahumena, M. H., & Fatimah, W. O. N.
(2021). Determination of total phenolic and flavonoid contents of jackfruit peel and in vitro antiradical
test. Food Research, 5(1), 84–90.

Reference: Anvar, H. N. A., Hoque, M., Agarwal, S., & Syed, I. (2020). Jackfruit (artocarpus
heterophyllus). In G. A. Nayik, & A. Gull (Eds.), Handbook of antioxidants in fruits: Properties and health
benefits (pp. 461–477). Springer Nature Singapore Pte Ltd.
  The jackfruit peel can be utilized as a good inhibitors of plant pathogenic bacteria and also good
for the development of a bio-bactericide for agricultural application (Adan, et al., 2020).

Reference: Adan, A. A., Ojwang, R. A., Muge, E. K., Mwanza, B. K., & Nyaboga, E. N. (2020).
Phytochemical composition and essential mineral profile, antioxidant and antimicrobial potential of
unutilized parts of jackfruit. Food Research, 4(4), 1125–1134.
 The green jackfruit flour included in to the diet of patients undergoing chemotherapy that
prevents the chemotherapy-induced leukopenia (Thomas, et al., 2020).

Reference: Thomas, V., James, J., & Menon, R. (2020). Efficacy of Jackfruit365 ™ green jackfruit flour
fortified diet on pegfilgrastim to prevent chemotherapy-induced leukopenia, irrespective of tumor type
or drugs used—a retrospective study. Biomolecules, 10(2), 218. https://doi.org/10.3390/biom10020218

Source of commercial pectin extraction

 India import pectin at Rs.1500–2000 per kg which enormously increases the cost of final
product. It is therefore necessary to recognize the potential sources of pectin content.
Commercially pectin is extracted from citrus and apple waste having yield about 25% (May,
1990) and 15–18% respectively.
Reference: May, C. D. (1990). Industrial pectins-sources, production and applications. Journal of
Carbohydrate Polymer, 12(1), 79.

 The inedible portion of jackfruit consist more pectin (Rind 1.57–2.28%; Core 1.0–1.92%) than
edible portion (bulbs 1.14–1.60%) (Patil et al. 2011).

Reference: Patil, R., Joshi, G. D., Haldankar, P. M., & More, M. (2011). Estimation of pectin content in
jackfruit. (Artocarpus heterophyllus). The Asian Journal of Horticulture, 6(2), 536–537.

 The advanced methods like Subcritical Water method and Radiofrequency method can used to
get quality pectin from jackfruit waste. Subcritical water method used for the pectin extraction
is an efficient, time-saving, and eco-friendly technology than traditional citric acid method for
pectin extraction and the Radiofrequency method is a green technology used to extract the
pectin from jackfruit peel gives more yield than conventional and the DE of pectin get more than
50% (65.07%), which categorized as high methoxyl pectin, with a pseudoplastic flow behavior is
suitable for food processing industry (Mohan et al., 2020).

Reference: Mohan, N., Ashish, R., & Jagan, M. R. (2020). Radio frequency-assisted extraction of pectin
from jackfruit (Artocarpus heterophyllus) peel and its characterization. Journal of Food Process
Engineering, 1(11). https://doi.org/10.1111/jfpe.13389
  The pectin extracted from jackfruit peel having 66 AUA% which is closer to commercial pectin
71.2 AUA% (Lime pectin) this indicates that jackfruit pectin was high in purity (Leong et al., 2016;
Rokeya et al., 2017)

Reference: Rokeya, B., Yus, A. Y., Mohmmad, G. A., & Burhan Uddin, M. (2017). Structural and functional
properties of pectin extracted from jackfruit (Artocarpus heterophyllus) waste: Effects of drying.
International Journal of Food Properties. https://doi.org/ 10.1080/10942912.2017.1295054, 01-34.

Reference: Leong, C. M., Noranizan, M. A., Kharidah, M., & Choo, W. S. (2016). Physicochemical
properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids. International
Food Research Journal, 23(3), 973–978.

 The yield of pectin form jackfruit peel (14% (db) was more than that of jackfruit core (10% db) so
it is economical to extract the pectin from jackfruit peel (Raju, 2013).

Reference: Raju, A. (2013). PG unpublished Thesis entitled “Extraction, characterization and utilization
of pectin from jackfruit (Artocarpus heterophyllus lam.) waste”. Agricultural University Mymensingh.
submitted to Department of Food Technology and Rural Industries Bangladesh

 Jackfruit pectin can be categorized as low-methoxyl pectin and can be recommended to use in
low sugar products such as low sugar jam and jellies (Ahmad et al, 2017), jackfruit peel and core
were treated separately under different pH (1.8, 1.9 and 2.0) at different temperatures (70, 80
and 90°C) and extraction periods (1.5, 2.0 and 2.5 h).

Reference: Ahmmed, R., Inam, A.K.M.S., Alim, M.A., Sobhan, M.M & Haque, M.A.( 2017). Extraction,
characterization and utilization of pectin from jackfruit (artocarpus heterophyllus l.) Waste. Bangladesh
J. Environ. Sci., Vol. 32, 57-66, 2017

 Pectin can also be extracted from the slimy sheath present over seed coat of jackfruit by using
oxalic acid (35.52% recovery). This pectin has total phenolic content (65.7 mg GAE/g) more than
commercial pectin like apple (51.3 mg GAE/g) and citrus (30.7 mg GAE/g).

 The activated carbon was prepared from jackfruit peel by chemical activation method and also
from microwave induced NaOH having Adsorption capacity 400 mg/g (Prahas et al., 2008; Foo
and Hameed, 2012).
 starch of jackfruit seed is very good precursor for activated carbon (Suo et al., 2019)

Reference: Prahas, D., Kartika, Y., Indraswati, N., & Ismadji, S. (2008). Activated carbon from jackfruit
peel waste by H3PO4 chemical activation: Pore structure and surface chemistry characterization.
Chemical Engineering Journal, 140, 32–42.
Reference: Suo, F., Liu, X., Li, C., Yuan, M., Zhang, B., Wang, J., Ma, Y., Lai, Z., & Ji, M. (2019).
Mesoporous activated carbon from starch for superior rapid pesticides removal. International Journal of
Biological Macromolecules, 121, 806–813. https://doi.org/ 10.1016/j.ijbiomac.2018.10.13

Reference: Foo, K. Y., & Hameed, B. H. (2012). Potential of jackfruit peel as precursor for activated
carbon prepared by microwave induced NaOH activation. Bioresource Technology, (112), 143–150.

 Low cost adsorbent such as jackfruit peel which is abundantly available. It was estimated that
the jackfruit produces 2714–11,800 kg peel per tree. The jackfruit would be the low-cost
adsorbent.
 Jackfruit peel remove methylene blue, Cd (II), Rhodamine-B and Amido black 10B dye from
aqueous solution by the rate of 400 mg/g, 40 mg/l, 121.47 mg/g and 3.7 mg/g respectively
(Hameed et al., 2007a; Saha, et al., 2012). Fuchsin Basic dye removes effectively by iron
nanoparticles synthesized from Jackfruit peel (Jain et al., 2021).

Reference: Jain, R., Mendiratta, S., Kumar, L., & Srivastava, A. (2021). Green synthesis of iron
nanoparticles using Artocarpus heterophyllus peel extract and their application as a heterogeneous
Fenton like catalyst for the degradation of Fuchsin Basic dye. Current Research in Green and Sustainable
Chemistry, 4, 100086. https://doi.org/10.1016/j. crgsc.2021.100086

Adsorbent Maximum adsorption capacity (mg/g) Reference

Jackfruit peels 285.713 Hameed (2009).

Jackfruit peels (Microwave heating method) 400.06 Foo & Hameed, 2012

 The jackfruit peel oil generated from transesterification process is a good alternative for variable
compression ratio (VCR) engine. Jackfruit peel biodiesel can be used directly with or without
modification in CI engine combining with diesel in minimum proportion (Mahesh et al., 2020).

Mahesh, R., Surendrababu, K., Sachin, S. K., Anoop, C. T., & Nuhaiz, V. P. (2020). Emission
characteristics of jackfruit peel oil with three hole nozzle. IOP Conference Series: Materials Science
and Engineering, (993), Article 012010. https://doi.org/ 10.1088/1757-899X/993/1/012010

 Jackfruit consist of 10–15% of seed which is rich in digestible starch, protein, minerals, and
vitamins and contains phytonutrients such as saponins, lignans, and isoflavones which known to
provide beneficial roles for human health. Single jackfruit tree produces 390 kg seed per annum
(Ndyomugyenyi et al., 2014).

 Jackfruit seed flour can be used as thickener and binding agent in the food systems. The jackfruit
seed shows the maximum amount of antioxidant activity which is measured in DPPH (2, 2-
diphenyl-1-picrylhydrazyl radical) was found 8.76% (Hossain et al., 2020). : freeze dried seed
and pulp
Reference: Hossain, M. A., Evan, M. S. S., Moazzem, M. S., Roy, M., & Zaman, W. (2020). Response
surface optimization for antioxidant extraction from jackfruit (Artocarpus heterophyllus lam.) seed and
pulp. Journal of Scientific Research, 12(3), 397–409

 Jackfruit rind flour (5%) can also be utilized for the preparation of fiber riches cookies (Ramya
et al., 2020).

Reference: Ramya, H. N., Anitha, S., & Ashwini, A. (2020). Nutritional and sensory evaluation of jackfruit
rind powder incorporated with cookies. International Journal of Current Microbiology and Applied
Sciences, 9(11), 3305–3312.

 The seed flour can also useful for the preparation of extruded products, Pasta etc. Jackfruit seed
flour has high solubility which could also be used for food coatings and they can replace costlier
gums currently used in many applications, being suitable for soups, sauces, hot beverages, and
quick-cooking products. The roasted jackfruit seed flour has chocolate aroma intensity is as good
as cocoa powder; thus it is possible to used jackfruit seed as an alternative source of chocolate
aroma in different types of food products.

 The process of preparation of red pigments from jackfruit seed is also simple and cheap. The
dried seed, pulverized and fermented jackfruit seed powder itself could be used as a natural
food colorant (Babitha et al., 2007).

Reference: Babitha, S., Soccol, C. R., & Pandey, A. (2007). Solid-state fermentation for the production of
Monascus pigments from jackfruit seed. Bioresource technology, 98(8), 1554-1560.

 The oil from jackfruit seed is rich source of essential fatty acids like linoleic acid and alpha-
linolenic acid. It contains free fatty acids in the range of 1.35 g/100g (Babu, 2017). The jackfruit
seed oils show incredible antioxidant properties and essential fatty acids and its antioxidant
activities which can be very useful for the management of various chronic diseases (Sirisha et al.,
2013): Traditional milling method (placed in between two rotating stone and ground) used,
About 6kg of the seed was obtained to extract 2L of oil.

Reference: Babu, N. G. (2017). Extraction and comparison of properties of jackfruit seeds oil and
sunflower seeds oil. International Journal of Scientific Engineering and Research, 8(11), 635–639.

Reference: Sirisha, N., Madhavi, Y., & Raghava, R. T. (2013). Antioxidant and gas chromatographic
analysis of five varieties of jackfruit (Artocarpus) seed oils. Drugs invention Today, (5), 315–320.

 The fermented sample of jackfruit seed having most similar aroma profile to cocoa powder
(Fernanda et al., 2020). The jackfruit seed powder prepared from fermented jackfruit can be
good alternative source for the cocoa powder.
Reference: Fernanda, P. S., Dimitrios, P., Balagiannis, Purgatto, E., Matiasdo Alencar, S., Solange, G.,
Canniatti, B., & Jane, K. P. (2020). Characterization of the chocolate aroma in roast jackfruit seeds. Food
Chemistry, 354. https://doi.org/10.1016/j. foodchem.2021.129537 ( downloaded paper differ)
Latex:

 The jackfruit latex consists of suspension compounds like terpenoids, polyterpenes, proteins,
alkaloids, carbohydrates and also contain 70–80% resin in suspension (Duke, 2001).

Reference: Duke, J. (2001). Handbook of nuts: Herbal reference library. UK, Boca Raton, Florida: CRC
Press LLC.

 Jackfruit latex cannot be used to replace natural rubber, but can be used as low molecular
weight natural resin, especially to improve dispersion of carbon black in rubber compound and
to enhance wet skid resistance for tire (Sambhu et al., 2019).

Reference: Sambhu, B., Nitin, M., Gaurang, P., & Sujith, N. (2019). Possibility of artocarpus heterophyllus
latex as an alternative source for natural rubber. Polymer Testing, (79), Article 106066

 The jackfruit latex used for the preparation of bimetallic Ag@Au Nano Particles as the latex of
jackfruit consist of bioactive agents like alkaloids, flavonoids, phenolics, anthraquinones, tannins
and proteins. These bioagents act as capping and self-reducing agents in the formation and
stabilization of nanoparticles. The Ag@Au Nanoparticles shows higher antibacterial activity than
crude extract (KrishnanSundarrajan & Pottail, 2021).

Reference: Krishnan Sundarrajan, S., & Pottail, L. (2021). Green synthesis of bimetallic Ag@Au
nanoparticles with aqueous fruit latex extract of Artocarpus heterophyllus and their synergistic
medicinal efficacies. Journal of Application NanoScience, (11), 971–981.
https://doi.org/10.1007/s13204-020-01657-8

 Jackfruit latex is hard on drying and resin content and it could be a good material to care some
of the dental issues as well as resin.

Packaging film:
 The packaging film was prepared from waste of jackfruit by combination of cellulose
nanoparticle (CNP) and polyvinyl alcohol (PVA) and fennel seed oil as an antioxidant agent
(Jancy et al., 2019). The tensile strength and elongation increased by seven times and six times
respectively as compare to the PVA film. This film will be better alternative to traditional food
packaging systems
Reference: Jancy, S., Shruthy, R., & Preetha, R. (2019). Fabrication of packaging film reinforced with
cellulose nanoparticles synthesized from jack fruit non-edible part using response surface methodology.
International Journal of Biological Macromolecules, 142, 63–72.
https://doi.org/10.1016/j.ijbiomac.2019.09.066
  The film from jackfruit seed starch and anthocyanins of grapes was developed and tested for the
freshness of tilapia fish and shrimp. The colour of the film changes as the quality of fish
deteriorates, so it is also possible to use this film as a visual indicator or smart packaging
material to detect the degree of freshness of product (Lorenc-Grabowska & Gryglewicz, 2007)

Reference: Lorenc-Grabowska, E., & Gryglewicz, G. (2007). Adsorption characteristics of Congo Red on
coal based mesoporous activated carbon. Dyes and Pigments, (74), 34–40.

 The eco-friendly biodegradable plastic film developed from cellulose of jack fruit peel with
different plasticizers like glycerol, polyethylene glycol, polyvinyl alcohol, triethyl citrate and
Boswellia serrata as filler. The developed film is biodegradable and naturally compostable which
could be substitute for petroleum derived plastics (Reshmy et al., 2021).

Reference: Reshmy, R., Eapen, P., Vaisakh, P. H., Shibin, R., Sherly, A. P., Madhavan, A., Raveendran, S.,
Parameswaran, B., Ranjna, S., Ariv, lagan P., & Pandey, A. (2021). Development of an eco-friendly
biodegradable plastic from jack fruit peel cellulose with different plasticizers and Boswellia serrata as
filler. The Science of the Total Environment, (767), Article 144285.

 Jackfruit peel based films prepared by blending with tapioca starch which acted as a filler and
added thymol as the antimicrobial substance have the potential to preserve food products.
These films can be utilized in the food packaging applications, including active films and coatings
(Shukor et al., 2021).

Reference: Shukor, U. A. A., Norhazirah, N., Tawakkal, I. S. M. A., Talib, R. A., & Othman, S. H. (2021).
Utilization of jackfruit peel waste for the production of biodegradable and active antimicrobial packaging
films. In Biopolymers and biocomposites from agro-waste for packaging applications (pp. 171–192).
Woodhead Publishing Series in Composites Science and Engineering.

 Jack seeds contained high total dietary fiber (TDF) (11.1%) compared to flesh (2.6%).
DOI: https://doi.org/10.47352/jmans.v1i2.88
 Of a jackfruit, only 25–35% is edible and 65–75% is retained as waste and by-products
 The peel of jackfruit contains 27.7% cellulose with 19.7% of total sugars. Jackfruit peel is also a good
source of pectin
 Jackfruit Peel Powder: Jackfruit peel is a by-product of the jackfruit-processing industry. Jackfruit
peel powder (JPP) is utilized in the processing of other products. The JPP is a rich source of dietary
fibers that is used in different bakery products.
 Combined extraction methods (enzymatic and solvent) can also be useful for dietary fiber extraction.
Further,the modified wet-milling method has been recommended for better extractability, as these
are cost-effective, capable of producing high purity fiber, and utilize minimal amounts of chemical
and water than other routinely used methods. Purity of dietary fiber obtained by application of wet-
milling technique is reported to be in the range of 50–90% (Maphosa et al. 2016)
Reference: Maphosa, Y.; Jideani, V.A. Dietary fiber extraction for human nutrition—A review. Food Rev.
Int. 2016, 32, 98–115

 Processing techniques such as pulsed electric field, ultrasonic, microwave, high hydrostatic pressure,
ionizing radiations, etc., are reported to have certain advantages and drawbacks. The use of these
innovative, sustainable, and green extraction technologies supports high-quality extraction that is
reproducible and easy to handle, with lower environmental impact (Vieira et al, 2013., Chemat et
al , 2017)

Reference: Vieira, G.S.; Cavalcanti, R.N.; Meireles, M.A.A.; Hubinger, M.D. Chemical and economic evaluation
of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara
pulpEuterpe edulis). J. Food Eng. 2013, 119, 196–204.
Reference: Chemat, F.; Rombaut, N.; Meullemiestre, A.; Turk, M.; Perino, S.; Fabiano-Tixier, A.S.; Abert-Vian,
M. Review of green food processing techniques. Preservation, transformation, and extraction. Innov. Food
Sci. Emerg. Technol. 2017, 41, 357–377.
Fig: Potential application and health benefits imparted by dietary fibers from fruits and vegetable
waste
Source: Sustainability 2020, 12, 5401; doi:10.3390/su12135401

Fig: Agri-food based dietary fiber types, sources, and method of their extraction
Source: Sustainability 2020, 12, 5401; doi:10.3390/su12135401

 Noranizan et al. (2014) have studied the Microwave-assisted isolation of pectin from
Jackfruit wastes using different power levels were 450, 600 and 800 W.
 The highest yield of pectin is obtained from conventional isolation (14.59%) and microwave
isolation (17.63%). Microwave isolation requires shorter time than conventional isolation in
isolating the quality of pectin from jackfruit wastes

Reference: Noranizan MA, Koh PC and Leong CM (2014). Microwave - assisted extraction of pectin from
jackfruit rind's using different power levels. Internatl Food Res J 21(5): 2091 - 2097.

 Moorthy et al. (2017) have studied the 4 factors 3 level face-centered Central composite Design
and to optimize the various effect of process variables such as, liquid-solid ratio (10:1-2:1 ml/g),
pH (1-2), sonication time (15 - 30 minutes) and isolation temperature (50 - 70°C) on the
maximum isolation yield of pectin from Artocarpus heterophyllus peel using ultrasound-assisted
isolation techniques.

Reference: Moorthy IG, Maran JP, Illakya S, Anitha SL, Sabarima SP and Priya B (2017). Ultrasound
assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel. Ultrasonics Sonochemistry
34: 525 - 530.