Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters

Anaya-Esparza, Luis Miguel; González‐Aguilar, Gustavo A.; Domínguez-Ávila, J. Abraham; Olmos-Cornejo, Jorge E.; Pérez-Larios, Alejandro; Montalvo‐González, Efigenia

doi:10.1007/s11947-018-2136-z

Cited by 22 publications

(15 citation statements)

References 55 publications

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“…The polyphenolic compounds reported in jackfruit include phenolic acids such as gallic acid, ferulic acid and tannic acid and flavonoids mainly catechin, rutin and myricetin. (Singh et al, 2015;Sharma et al, 2015;Anaya-Esparza et al, 2018).…”

Section: Determination Of Total Flavonoids Content (Tfc)mentioning

confidence: 99%

“…Phytochemical studies on jackfruit have reported the content of polyphenolic compounds and their antioxidant activity (Baliga et al, 2011;Saha et al, 2015). The differences in antioxidant capacity are directly related to the phytochemicals contained in the fruit, mainly those having functional groups such as hydroxyl (-OH) and that abound in compounds of the polyphenolic type such as: phenolic acids (gallic acid, ferulic acid and tannic acid), flavonoids (catechin, rutin and myricetin) and/or tannins (condensed/hydrolysable) mainly (González-Aguilar et al, 2008;Singh et al, 2015;Sharma et al, 2015;Anaya-Esparza et al, 2018).…”

Section: Antioxidant Orac Assaymentioning

confidence: 99%

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Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).

Chavez-Santiago

Rodríguez-Castillejos

Montenegro

et al. 2022

Food Sci. Technol

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Jackfruit (Artocarpus heterophyllus Lam.) is a fruit of tropical and subtropical zones of the world, is an important source of phytochemicals (phenolic acids, flavonoids and tannins). Several studies have associated phytochemicals with antioxidant and antimicrobial properties. The objective of this work was to analyze the polyphenolic content, the antioxidant and antifungal properties of jackfruit extracts on phytopathogenic fungi. Two phenolic extracts of jackfruit of different maturity level (J1-J2) were used. The total polyphenol content (TPC) was determined by Folin-Ciocalteu method and total flavonoids (TFC) by the aluminum chloride method, the free radical trapping potential was measured using FRAP and ORAC methods. The results showed a TPC of 844 and 1,178 mgEAG/100 g and TFC of 37 and 68 mgQE/100 g, of dry jackfruit, the antioxidant potential analysis by FRAP was 7,575 and 8,691, by ORAC was 13.369 and 14.728 µmol Trolox/100 g, of dry jackfruit for J1 and J2 respectively. Additionally, it was observed that the phenolic extracts of jackfruit reduced the mycelial growth of: Penicillium digitatum (20-14%), Geotrichum candidum (56-55%), Aspergillus niger (72-67%) and Botrytis cinerea (100%-100%) for J1 and J2 respectively. We conclude that regardless of the degree of maturity, jackfruit has antioxidant and antifungal properties on phytopathogens important in agriculture.

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Section: Determination Of Total Flavonoids Content (Tfc)mentioning

confidence: 99%

Section: Antioxidant Orac Assaymentioning

confidence: 99%

Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).

Chavez-Santiago

Rodríguez-Castillejos

Montenegro

et al. 2022

Food Sci. Technol

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“…Minimal processing technologies can be employed at different stages, including pretreatments, packaging and storage [73]. Fig.…”

Section: Minimal Processing Technologies For Jackfruit Pulpmentioning

confidence: 99%

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Nansereko

Muyonga

2021

AFSJ

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Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the importance of the tree and fruits, ranging from food and medicine to the provision of several value-added products. In spite of the many beneﬁts the plant offers, it has not been sufficiently incorporated in the general food system, partly because of gaps in processing, distribution and knowledge about utilization methods and nutritional and nutraceutical value. Objective: A comprehensive literature search was done to highlight jackfruit's nutritional, health, and commercial benefits to promote its utilization. Methodology: The literature search was conducted using three electronic databases with no constraints on publication year. Over 200 studies on the nutritional properties of jackfruit and at least 105 articles on the use of the various parts of the jack tree for their anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, and hypoglycemic effects were found. Findings: Jackfruit has vital nutrients, including phytochemicals, minerals, vitamins, carbohydrates, and proteins. The literature on utilization shows that the fruit can be processed into commercial products using minimal processing technologies, dried to extend product shelf-life, or processed into various value-added products. Conclusions: Jackfruit production and value addition are relatively under-developed despite the fruit tree’s high yield potential, high nutritional value, nutraceutical and techno-functional properties. For improved benefits from jackfruit, actors need to adopt the available technologies at different value chain nodes.

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“…Since jackfruit is highly perishable, processing is needed to preserve the fruit and reduce postharvest losses. Minimal processing techniques, refrigeration, and dehydration or drying are among the useful processes used to preserve jackfruits [ 4 ],…”

Section: Introductionmentioning

confidence: 99%

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

Nansereko

Muyonga

Byaruhanga

2022

International Journal of Food Science

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Drying processes including solar, oven, and refractance window were studied to determine their influence on the drying behavior of jackfruit slices and properties of resultant jackfruit powders. The loss of sample mass, converted to the ratio between the water content at time t and the initial water content (moisture ratio), was used as the experimental parameter for modelling drying processes. Fifteen thin layer drying models were fitted to the experimental data using nonlinear regression analysis. Based on the highest R 2 and lowest SEE values, the models that best fit the observed data were Modified Henderson and Pabis, Verma et al., and Hii et al. for RWD, oven, and solar drying, respectively. The effective moisture diffusivity coefficients were 5.11 × 10 − 9 , 3.28 × 10 − 10 , and 2.55 × 10 − 10 for RWD, oven and, solar drying, respectively. The solubility of freeze-dried jackfruit powder (75.7%) was not significantly different from the refractance window dried powder (73.2%) and was higher than oven-dried jackfruit powder (66.1%). Oven-dried jackfruit powder had a lower rehydration ratio and porosity. Differences in rehydration ratio and porosity under different drying methods could be explained by the microstructure. Fractal dimension (FD) and lacunarity were applied to study the structure and irregularities of jackfruit dried with the different methods. FD was significantly ( P < 0.05 ) affected by the drying method. FD ranged from 1.809 to 1.837, while lacunarity ranged between 0.258 and 0.404.

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Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters

Cited by 22 publications

References 55 publications

Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).

Phenolic content, antioxidant and antifungal activity of jackfruit extracts (Artocarpus heterophyllus Lam.).

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics

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