Recent advances in non‐thermal and thermal processing of jackfruit ( Artocarpus heterophyllus Lam ): An updated review

Abstract

Jackfruit (Artocarpus Heterophyllus Lam.) is an underexploited seasonal fruit that is rich in vitamins, minerals, proteins, and carbohydrates. Its commercialization and storage are limited due to its highly perishable nature. At the same time, operations such as peeling, cutting, and coring operations are difficult to perform manually. This review sums up the recent development in the area of novel thermal and nonthermal processing techniques such as retort pouch processing, microwave processing, irradiation, high‐pressure processing (HPP), pulsed electric field technology, ultrasound, supercritical fluid extraction, cold freezing, hurdle technology, and minimal processing were discussed to preserve and processed jackfruit. The impact of different processing techniques on jackfruit's quality, sensory characteristics, and storage period was also demonstrated. Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries. Thermal methods resulted in a more significant loss of nutrients than nonthermal methods. For better results, pooled heat treatment with nonthermal methods is effective. Ultrasonication significantly improved the quality of thermal techniques, micro‐wave treatment, and nonthermal methods. Novelty impact statement Use of novel thermal and nonthermal methods for jackfruit processing is suggested. Combination of mild heat with nonthermal methods was more effective for jackfruit preservation. Microwave and ultrasonication are most effectively analyzed for jackfruit processing. Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries.

Characterization of jackfruit seed enriched pasta

“…processed and canned jackfruit (Babu et al, 2022), jackfruit pectin (Lal et al, 2021), and nonthermally processed jackfruit products (Nelluri et al, 2022).…”

Impact of ultrasonication applications on color profile of foods

“…The primary application of power US in the food industry includes destroying target cells and extracting various intracellular materials. Other prominent applications comprise modification of functional properties, emulsification, enzyme inactivation, microbial decontamination, defoaming, crystallization, freezing, drying, and concentration [14] , [126] , [12] .…”

Valorization of jackfruit waste into value added products and their potential applications

“…Resendiz-Vazquez et al ( 25 ) looked into how high-intensity ultrasound affected the composition and functionality of an isolated protein after extracted from jackfruit seeds. Jackfruit can be processed using a wide variety of physical methods to develop valuable bioproducts ( 26 ). These methods include irradiation, microwave processing, supercritical fluid extraction, high-pressure processing, and others advanced physical pretreatment technologies ( 24 , 26 ).…”

“…Jackfruit can be processed using a wide variety of physical methods to develop valuable bioproducts ( 26 ). These methods include irradiation, microwave processing, supercritical fluid extraction, high-pressure processing, and others advanced physical pretreatment technologies ( 24 , 26 ).…”