Insights into phytonutrient profile and postharvest quality management of jackfruit: A review

Kaur, Jashanpreet; Singh, Zora; Shah, Hafiz Muhammad Shoaib; Mazhar, Muhammad Sohail; Hasan, Mahmood Ul; Woodward, Andrew

doi:10.1080/10408398.2023.2174947

Cited by 8 publications

(2 citation statements)

References 156 publications

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“…Jackfruit ( Artocarpus heterophyllus Lam. ), commonly called “vegetarian’s meat,” is currently recognized as the largest tree-born tropical and subtropical fruit on earth ( 1 , 2 ). Its golden color, sweetness, aromatic scent, and juiciness appeal to consumers incredibly.…”

Section: Introductionmentioning

confidence: 99%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.

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Section: Introductionmentioning

confidence: 99%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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“…Jackfruit seed contains moisture 21.10%–71.92%; fiber 0.94%–3.96%; ash 0.89%–3.16%; protein 10.09%–18.12%; and carbohydrate content 7.89%–30.84% (Kushwaha et al, 2023; Thatsanasuwan et al, 2023). Jackfruit seeds are used as a component of food formulations including gluten‐free pasta made from jackfruit seeds (Thatsanasuwan et al, 2023), jackfruit seed flour‐based waffle ice cream cone (Kushwaha et al, 2023), and jackfruit seed starch (Kaur et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Kamdem Bemmo,

Bindzi,

Tayou Kamseu

et al. 2023

Food Science & Nutrition

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This work aimed to study the physicochemical, nutritional, and antioxidant characteristics of the pulp and seeds of the jackfruit collected in the East Cameroon region to reduce the malnutrition problems encountered in the said region. To achieve this work, we first administered a survey. We observed that 50 people from Bertoua knew the fruit among the 200 people surveyed. After that, the physicochemical characteristics and nutritional value of Artocarpus heterophyllus pulp and seeds from Bertoua were evaluated. Finally, the antioxidant compounds (total phenolic and flavonoid contents) and the antioxidant activities were evaluated through the DPPH free radical scavenging capacity, the ability to reduce ferric ions, and the hydroxyl radical scavenging ability using the aqueous, ethanolic, and hydro‐ethanolic extracts of these samples (pulp and seeds). Results (means ± standard deviation) were obtained in triplicate and analyzed statistically by the analysis of variance (ANOVA) at the 0.05 probability level. The results revealed that the jackfruit pulp has a water content (89.85% ± 0.49) significantly higher than that of seeds (60.075% ± 0.12). The pH of jackfruit pulp (5 ± 0) is significantly lower than that of seeds (6 ± 0). Jackfruit pulp had a carbohydrate content (54.39% ± 0.47) significantly higher than that of seeds (49.01% ± 0.43). The protein content of jackfruit pulp (18.35% ± 0.04) is lower than that of the seeds (21.66% ± 0.31). For mineral content, the maximum contents of K (848 mg/100 g ± 10.34) and Na (69.53 mg/100 g ± 0) were identified in the jackfruit pulp while those of Ca (132 mg/100 g ± 9.42), Mg (43.73 mg/100 g ± 9.12), and P (101.51 mg/100 g ± 4.02) were found in the seeds. However, all extracts possessed both antioxidant compounds (phenols and flavonoids) and antioxidant activities. In conclusion, the jackfruit appears to be a fruit that can improve the nutritional status of the populations of eastern Cameroon.

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Melatonin: A biomolecule for mitigating postharvest chilling injury in fruits and vegetables

Sati,

Kataria,

Chinchkar

et al. 2023

Crop Science

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The best strategy to extend the shelf life of fresh horticultural produce is to keep it at a low temperature. However, storing fruits and vegetables at a temperature lower than their recommended storage temperature and above the freezing point for a prolonged time leads to the development of chilling injury (CI). Melatonin (MT) being a versatile biological signal has been reported to possess antioxidant properties that aid in mediating stress response and extending the postharvest storage life of horticultural crops. Among CI‐induced mechanisms, MT substantially reduces oxidative stress by elevating the reactive oxygen species scavenging and triggering the phenol accumulation in association with 2, 2‐diphenyl‐1 picryl hydrazyl scavenging activity. Besides, MT increases intracellular energy by maintaining a proper ratio of unsaturated to saturated fatty acid and improving cellular fluidity. Additionally, MT regulates arginine metabolism by maintaining the γ‐aminobutyric acid synthesis. Furthermore, MT encodes the mitogen‐activated protein kinases, and calcium‐dependent protein kinases cascade and acclimate to cold stress by activating C‐repeat binding factors and helps in maintaining postharvest quality. This review reports the recent progress of MT‐induced physiological, biochemical, and molecular mechanisms for enhancing chilling tolerance, which can elevate the marketability and earnings from postharvest horticultural crops.

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Insights into phytonutrient profile and postharvest quality management of jackfruit: A review

Cited by 8 publications

References 156 publications

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests

Melatonin: A biomolecule for mitigating postharvest chilling injury in fruits and vegetables

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