Fig 1 - uploaded by Sandeep Kalse
Content may be subject to copyright.
![Table 1 Variation in morpho-agronomic characters [40]](profile/Sandeep-Kalse/publication/327921127/figure/tbl1/AS:699001930276864@1543666455314/ariation-in-morpho-agronomic-characters-40_Q320.jpg)
![Table 2 Composition of jackfruit bulb (100 g edible portion) [30, 41, 42]](profile/Sandeep-Kalse/publication/327921127/figure/tbl2/AS:699001930256384@1543666455415/Composition-of-jackfruit-bulb-100-g-edible-portion-30-41-42_Q320.jpg)
Context in source publication
Similar publications
Hutan rakyat adalah hutan yang dikembangkan di lahan milik masyarakat dan bukan di kawasan hutan. Keragaman tumbuhan penyusun hutan rakyat bergantung pada kepentingan masing-masing pemilik lahan. Salah satu praktik hutan rakyat yang lestari berada di Desa Sambak, Kecamatan Kajoran, Kabupaten Magelang. Hal tersebut terlihat dari tingkat partisipasi...
The Hawaiian Islands today are faced with a complex mix of sustainability challenges regarding food systems. After European arrival, there was a change of dietary customs and decline in traditional Hawaiian agriculture along with the cultural mechanisms which sustained them. Recently, there has been a resurgence for local food and culture alongside...
An investigation was carried out to study the physical characteristics of 28 selected off-season jackfruit germplasm of south western region of Bangladesh. There was significant variation among the germplasms in relation to fruit characteristics. Better performance was showed by germplasm no. 6 in respect of total fruit weight, weight of rind, weig...
Citations
... In addition, the consumption of meat analogs has increased in recent years to decrease the environmental damage caused by the production of animal meat and the health problems associated with its consumption (Rout et al. 2024). Jackfruit (Artocarpus heterophyllus Lam.) is cultivated in several countries worldwide, such as Sri Lanka, Thailand, Malaysia, Burma, Philippines, Indonesia, Brazil, Burma, Bangladesh, United States, Mexico, among others (Swami and Kalse 2018). It is a highly appreciated fruit for its nutritional characteristics (Morelos-Flores et al. 2023;Afotey et al. 2024). ...
Thermal processing is the most efficient and economical technique for the long-term preservation of tender jackfruit in ready-to-cook form on a commercial-scale. The present study investigated the effect of boiling (80, 90 and 100 °C for 5, 10 and 15 min) and steaming processing (121 °C, 1.5 atm for 5, 10 and 20 min) on the texture profile of tender jackfruit sections (core, cortex and perianth). In addition, the thermal conditions to process tender jackfruit sections were compared with cooked animal meats as references measuring the texture profile. Finally, an edible formulation using processed tender jackfruit as a meat analog was performed and characterized. The hardness, chewability and shear force values of tender jackfruit sections decreased with the highest temperature and processing time; however, core section exhibited the highest texture values followed by perianth and cortex. All jackfruit sections exhibited similar texture parameters to meat references when they were processed from 90 to 100 °C for 5–15 min by boiling process and 121 °C for 5–10 min by steaming process. The sterilized edible formulation exhibited good content of ashes, total protein and dietary fiber; as well as a high digestibility (88.92%). Moreover, this formulation conserved soluble phenols with antioxidant capacity, without microbial growth during 15 days of storage at 25 °C and with high sensorial acceptation. According to this, whole tender jackfruit has a potential use as an analog of different animal meats.
... The fruit of the jackfruit tree, known as jackfruit, its renowned as the largest edible fruit globally, weighing between 4.5 and 50 kilograms and measuring approximately 90 cm in length (GOSWAMI & CHACRABATI, 2016). In Brazil, jackfruit exists in two distinct cultivar forms, distinguished by the texture of their flesh: "soft" jackfruit, which has a tender flesh and perianth, and "hard" jackfruit, with firmer flesh and perianth (SWAMI & KALSE, 2018). ...
... These consistent results suggested that the phenolic compounds present in Artocarpus species are responsible for inhibiting angiogenesis in the analyzed cases. According to SWAMI & KALSE (2018), angiogenesis is a process involved in tumor growth, but its activity can be inhibited by the combined action of flavonoids, saponins, and tannins. These secondary metabolites are present in jackfruit seeds and are known to be partially heat resistant at temperatures around 130 °C (CHAABAN et al., 2017). ...
This study evaluated the impacts of thermal processing on the chemical composition of jackfruit seeds and their toxicity. The ash content of the seeds subjected to roasting was higher (3.21%) compared to the seeds in the other treatments. However, the contents of moisture (5.29%) and protein (10.49%) were lower. The protein content showed a significant difference (P≤ 0.05) among the studied groups (10.49%). The lipid content was lower in the seeds subjected to cooking (1.13%), while the carbohydrate content showed a significant difference (P≤ 0.05) among the groups studied (54.11%). Raw seeds had the highest fiber content (25.20%). Regarding toxicity, only the cooked jackfruit seed flour showed cytotoxic potential. However, none of the samples caused irritation or vascular disorders in fertilized eggs. These results suggested that heat treatment can ensure the safety of seeds against cytotoxicity; although, it reduces the content of some macronutrients.
... Similar findings were reported by Nickhil et al. (2016) [12] , who stated that the weight of the jackfruit varied from 2.92 to 9.20 kg, the weight of the bulb retrieved from each fruit varied from 0.68 to 3.0 kg, and the weight of the jackfruit seeds varied from 0.26 to 1.04 kg per fruit. Swami et al. (2018) [17] observed that 18.60 to 60 percent pulp obtained from jackfruit and Garje (2023) [13] reported that the pulp recovery from jackfruit was 39.46 percent. According to Dhakar (2020) [14] , each fruit's core weight ranged from 0.20 to 1.16 kg. ...
... By competing with starch for water binding, protein can lower starch solubility and extend cooking times [31]. The crude protein content in jackfruit seed starch was reported to be 1.09 to 3.67% [32]; whereas, that of jackfruit seed flour was reported to be 10.09 ± 0.11% and 13.50 ± 0.06% [11,33]. This might be due to changes in variety, seed maturation, processing methods, and environmental factors. ...
... Due to the fat content, inhibited (hydrophobic) starch granules binds with water resulting in a non-uniform product texture. Almost similar values were reported for crude fat content (1.27 ± 0.01%) of jackfruit seed flour [33]. The carbohydrate content ranged from 85.64 to 86.21% in native and modified JSS. ...
... The AMJSS had the highest carbohydrate content (86.99 ± 0.39%), whereas, the USJSS had the lowest carbohydrate level (85.64 ± 0.47%). Almost similar values (83.68 ± 0.13gm) were reported for jackfruit seed flour [33]. The ash percentage of the starch samples ranged from 0.13 to 0.17% with NJSS having the highest and AMJSS having the lowest JSS. ...
PurposeThe study was planned to valorize jackfruit seed starch in food applications by determining the effect of modification on physicochemical, and functional properties of jackfruit as well as its relevance in pharmacology.Methods
The seeds were separated from ripe, fresh fruits of the variety Koozha pazham and transformed into flour, and stored at 4 °C. Starch was extracted from seed flour using the distilled method and modified using acid hydrolysis and ultrasonic methods. Molecular docking was used for the virtual screening of potential inhibitors of jackfruit against the target of Salmonella.ResultsJackfruit seeds had a starch yield of 19.40 percent. The proximate principles of native jackfruit seed starch were found to reduce with the modification. Amylopectin content was found to be the highest in native jackfruit seed starch (71.50 ± 0.48%); whereas, the highest amylose content was recorded in acid-modified jackfruit seed starch (34.65 ± 0.34%). Acid hydrolysis decreased OAC (Oil Absorption Capacity), swelling power, and dispersibility, while increasing bulk, WAC (Water Absorption Capacity), and solubility percent of jackfruit seeds. The pretty good binding affinity was found for the artocarmin A (− 5.9 kcal/mol) against the target protein (PDB ID: 7CG0) of Salmonella.Conclusion
Modification resulted in high purity starch as well as improved functional properties of native jackfruit seed starch. The molecular docking process predicted a pretty good binding affinity (− 5.9 kcal/mol) of Artocarmin A against the target protein of Salmonella.Graphical Abstract
... (Moraceae), is widely cultivated throughout tropical regions of the world, including Laos (Khan et al. 2010). In addition to being eaten raw (both ripe and unripe fruits), the fruits and seeds are processed to produce a variety of value-added products (Swami & Kalse 2018). Several insects from different orders have been identified as pests of jackfruit, including Glyphodes caesalis Walker, 1859 (Lepidoptera: Crambidae) and Ochyromera artocarpi Marshall, 1926 (Coleoptera: Curculionidae) (Rajkumar et al. 2018). ...
... Jackfruit is the presumed primary host plant of the new species. It is an economically important crop in the tropics, the fruits and seeds of which are highly prized (Swami & Kalse 2018). Although there have currently been no reports to indicate that Alloiothucha artocarpi damages jackfruit, the incidence of this species in jackfruit plantations should be monitored to assess the potential for any detrimental effects. ...
The lace bug genus Alloiothucha Drake, 1927 (Hemiptera: Heteroptera: Tingidae) is recorded from Laos for the first time with the redescription of Alloiothucha artocarpi (Horváth, 1926), which has been originally described from Indonesia (Java Island) in Latin. This species was collected on jackfruit, Artocarpus heterophyllus Lam. (Moraceae) in Laos, and may represent a pest of potential future concern. An identification key to all described species of Alloiothucha and arguments for a junior synonymy of Cetiothucha is presented: Alloiothucha Drake, 1927 = Cetiothucha Drake & Ruhoff, 1965, syn. nov. Two new combinations are proposed: Alloiothucha constanti (Guilbert, Pham & Soulier-Perkins, 2018), comb. nov. and Alloiothucha physalia (Drake & Ruhoff, 1965), comb. nov. from Cetiothucha.
... Jackfruit, whose name comes from the Greek words artos (bread) and carpos (fruit) (Lum, T. F., Kothagoda, N., Rao, A. N., Goh, C. J., & Wee, Y. C., 2009), is a highly nutritious fruit. The edible portion is rich in carbohydrates, protein, fatty acids (palmitic, oleic, stearic, linoleic, lauric, arachidonic acid), fiber, calcium, phosphorus, iron, vitamin A, and thiamine (Adeleke & Abiodun, 2010;Swami & Kalse, 2018). The bracts of ripe fruits have high nutritional value, 100 g, in ripe state, contain 20.0-37.0 g⋅100 g -1 calcium and 191-407 g⋅100 g -1 potassium (Lengbiye et al., 2017). ...
The genus Artocarpus comprises about 50 – 60 species, distributed throughout the Indomalay region and southeast China. The species Artocarpus heterophyllus, known as Jackfruit, is widely consumed in Asia. Currently, it is cultivated in the Mexican Republic in Nayarit and Michoacan states. Yet it is little consumed in Mexico, perhaps due to the lack of knowledge of its nutritional and nutraceutical properties, as well as its medicinal ones. The aim of this study was to assess the nutritional and antioxidant compounds of Jackfruit pulp (total phenol, flavonoid, vitamin C, carotenoids). The chemical analyzes showed the carbohydrates, fiber, lipids and proteins contained in the fruit pulp, as well as the minerals (Ca, K, Mg and Fe) and antioxidant compounds. The antioxidant capacity of the fruit correlated with content of Vitamin C (6.8 mg×100g-1 f.w.) and β-carotene (244.84 UI). Flavonoid content was 9.86 mg quercetin equivalents×100g-1 f.w. The content of total phenolic compounds (58.44 mg gallic acid equivalents×100 g-1 f.w.) was similar to that reported by other authors. The jackfruit can be considered as a product with nutritional quality due to its carbohydrate and mineral content, as well as its nutraceutical quality resulting from its levels of antioxidant compounds.
... Approximately, 2 Megajoule energy per kg/wet weight of ripe perianth. Besides, the fruit can supply at [13]. Phytonutrients contain in jackfruit such as lignans, flavones and saponins have the properties of anticancer, antiulcer, antihypertensive and antiaging [14]. ...
... Alves et al. [36] observed that the fruit contains lignins, flavones and saponins which have the properties of anti-cancer, anti-ulcer, anti-hypertensive and anti-aging. It contains immense medicinal values and also considered a rich source of carbohydrates, minerals, carboxylic acids, dietary fiber and vitamins such as ascorbic acid and thiamine [13]. Manganese and magnesium [32], potassium, calcium and iron [37] elements are found in seed. ...
The Jackfruit (Artocarpus heterophyllus L.) is well-known as "poor man's food" fruit in Bangladesh. It is widely consumed by most of the rural people and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit (Artocarpus heterophyllus L.), major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed and wood source for furniture. Although jack-fruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins and minerals. The seed is rich in manganese, magnesium, potassium, calcium iron and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.
... Approximately, 2 Megajoule energy per kg/wet weight of ripe perianth. Besides, the fruit can supply at [10]. Phytonutrients contain in jackfruit such as lignans, flavones and saponins have the properties of anticancer, antiulcer, antihypertensive and antiaging [11]. ...
The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit (Artocarpus heterophyllus L.), major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed and wood source for furniture. Although jackfruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins and minerals. The seed is rich in manganese, magnesium, potassium, calcium iron and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.
