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Applied Sciences
Volume 11
Issue 16
10.3390/app11167303
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Review

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

by
Frida Camila Cruz-Casillas
,
Tomás García-Cayuela
and
Veronica Rodriguez-Martinez
*
Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramon Corona No. 2514, Zapopan 45201, Jalisco, Mexico
*
Author to whom correspondence should be addressed.
Appl. Sci. 2021, 11(16), 7303; https://doi.org/10.3390/app11167303
Submission received: 10 June 2021 / Revised: 23 July 2021 / Accepted: 27 July 2021 / Published: 9 August 2021
(This article belongs to the Special Issue Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes)
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Abstract

In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.
Keywords: jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; pectin; emerging technologies; innovative technologies; functional ingredients; bioactive compounds jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; pectin; emerging technologies; innovative technologies; functional ingredients; bioactive compounds
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MDPI and ACS Style

Cruz-Casillas, F.C.; García-Cayuela, T.; Rodriguez-Martinez, V. Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products. Appl. Sci. 2021, 11, 7303. https://doi.org/10.3390/app11167303

AMA Style

Cruz-Casillas FC, García-Cayuela T, Rodriguez-Martinez V. Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products. Applied Sciences. 2021; 11(16):7303. https://doi.org/10.3390/app11167303

Chicago/Turabian Style

Cruz-Casillas, Frida Camila, Tomás García-Cayuela, and Veronica Rodriguez-Martinez. 2021. "Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products" Applied Sciences 11, no. 16: 7303. https://doi.org/10.3390/app11167303

APA Style

Cruz-Casillas, F. C., García-Cayuela, T., & Rodriguez-Martinez, V. (2021). Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products. Applied Sciences, 11(16), 7303. https://doi.org/10.3390/app11167303

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