Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Abstract

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.

Penanganan Bahan Baku dan Pengolahan Buah Nangka (Artocarpus heterophyllus) menjadi Selai

“…Buah nangka yang tumbuh tersebut yaitu varietas Kanaanansi, Namusaayi, Namata, dan Serebera (Nakintu et al, 2023). Buah nangka mengandung protein, mineral, lemak, karbohidrat, serat dan energi yang jumlahnya berbeda tergantung tingkat kematangannya (Nansereko & Muyonga, 2021). Nangka juga mengandung air yang cukup tinggi, sehingga buah nangka memiliki umur simpan yang relative singkat.…”

Demand for Processed Indigenous Fruit and Vegetable Products – Insights from East Africa

“…Simple processing techniques are recommended to overcome the current obstacles and develop nutritious, easily accessible, long-lasting food products (Ranasinghe, Maduwanthi, and Marapana 2019). Previous literature demonstrated that the fruit is suitable for being processed into various products such as jackfruit chips, wine, jam, or jackfruit-nut-bars (Nansereko and Muyonga 2021;Xing, Keding, and Pawelzik 2021).…”