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Hoang BQ, Nguyen HT, Duong DNT. Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1180-1187. [PMID: 39118873 PMCID: PMC11303355 DOI: 10.1007/s13197-024-05950-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2024] [Accepted: 02/18/2024] [Indexed: 08/10/2024]
Abstract
The objective of this study was to create a plant-based drink from jackfruit seed. Firstly, jackfruit seed powder was hydrolyzed step by step with 0.2% α-amylase for 60 min and 0.3% glucoamylase for 90 min. The sample then was fermented with Lactiplantibacillus plantarum (L. plantarum) at 37 °C for 15 h. The findings indicated that hydrolysis and lactic acid fermentation enhanced the polyphenol, flavonoid, and antioxidant activity of jackfruit seed drink. Jackfruit seed drink was a favorable matrix for L. plantarum delivery. Moreover, the product underwent fermentation and reached the viability density of L. plantarum of 8.15 Log CFU/mL. The overall sensory liking score was rated between 5 and 5.5/7 points. Throughout the 35 days of storage period at 4-6 °C, the number of L. plantarum uncharged, whereas the bioactive compound and antioxidant activity of the product diminished by nearly 20-50% compared to the sample before storage. Overall, this research highlights the potential of the the fermented jackfruit seed drink as a probiotic plant-based drink with massive biological function and sensory appeal.
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Affiliation(s)
- Binh Quang Hoang
- Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, 70000 Vietnam
| | - Hien Thu Nguyen
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, 70000 Vietnam
| | - Diep Ngoc Thi Duong
- Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, 70000 Vietnam
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Tripathi K, Kumar P, Kumar R, Saxena R, Kumar A, Badoni H, Goyal B, Mirza AA. Efficacy of jackfruit components in prevention and control of human disease: A scoping review. JOURNAL OF EDUCATION AND HEALTH PROMOTION 2023; 12:361. [PMID: 38144022 PMCID: PMC10743863 DOI: 10.4103/jehp.jehp_1683_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 03/09/2023] [Indexed: 12/26/2023]
Abstract
The jackfruit (Artocarpus heterophyllus) is one of the natural remedies significantly used in folk medicine. The ethnopharmacological applications of jackfruit are mainly concerned with the management of inflammation, diarrhea, and diabetes mellitus. Flavonoids, stilbenoids, aryl benzofurans, and lectin jacalin are abundant in jackfruit species. Jacalin is a good indicator for evaluating the immunological state of HIV-1 patients. The extracts and metabolites of jackfruit, particularly those from the leaves, bark, stem, and fruit, contain several beneficial bioactive mixtures. New studies are focused on exploring these bioactive compounds used in various biological activities such as antiviral, antiplatelet, anticancer, antiatherosclerotic, immunomodulatory effects, inhibitors of 5-alpha reductase activity, and the formulation of fast-dissolving tablets (orodispersible, rapid melts porous). Multidisciplinary programs that integrate traditional and modern technology play a crucial role in the lies ahead expansion of jackfruit as the prospective inception of therapeutic compounds. This review aims to highlight significant results on the identification, production, and bioactivity of metabolites found in jackfruit, with current developments in jackfruit research in the control and prevention of human diseases.
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Affiliation(s)
- Kanchan Tripathi
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Prashant Kumar
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Rahul Kumar
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Rahul Saxena
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Ankur Kumar
- School of Applied Life Sciences, Uttranchal University, Dehradun, Uttarakhand, India
| | - Himani Badoni
- Department of Microbiology, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Bela Goyal
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
| | - Anissa Atif Mirza
- Department of Biochemistry, All India Institute of Medical Sciences, Rishikesh, Uttarakhand, India
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Pu SM, Chen WD, Zhang YJ, Li JH, Zhou W, Chen J, Chen MS, Liu CM. Comparative Investigation on the Phytochemicals and Biological Activities of Jackfruit (Artocarpus heterophyllus Lam.) pulp from Five Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:76-85. [PMID: 36327062 DOI: 10.1007/s11130-022-01018-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/05/2022] [Accepted: 09/29/2022] [Indexed: 06/16/2023]
Abstract
Jackfruit is one of the major tropical fruits, but information on the phytochemicals and biological benefits of its pulp is limited. In this study, the phytochemicals and biological activities including antioxidant, antitumor and anti-inflammatory activities of five jackfruit pulp cultivars (M1, M2, M3, M7 and T5) were comparatively investigated. A total of 11 compounds were identified in all cultivars of jackfruit pulp, among which 4-hydroxybenzoic acid, caffeic acid, ferulic acid and tryptophan N-glucoside were reported for the first time in jackfruit. T5 exhibited the highest total phenolic content (7.69 ± 0.73 mg GAE/g DW), antioxidant capacity (109.8, 96.7 and 207 mg VCE/g DW for DPPH, ABTS and FRAP, respectively), antitumor activity (80.31%) and anti-inflammatory activity (78.44%) among five cultivars. These results can provide a reference for growers to choose jackfruit cultivar and offer an insight into the industrial application of jackfruit pulp derived-products.
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Affiliation(s)
- Shao-Min Pu
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Wen-Dong Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Yan-Jun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, 571533, Wanning, Hainan, China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 524001, Zhanjiang, Guangdong, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 524001, Zhanjiang, Guangdong, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Ming-Shun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China.
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
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Gupta A, Marquess AR, Pandey AK, Bishayee A. Jackfruit ( Artocarpus heterophyllus Lam.) in health and disease: a critical review. Crit Rev Food Sci Nutr 2022; 63:6344-6378. [PMID: 35144492 DOI: 10.1080/10408398.2022.2031094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Artocarpus heterophyllus Lam. (Family Moraceae), is a tropical tree, native to India and common in Asia, Africa, and several regions in South America. The fruit is commonly known as jackfruit which is one of the largest edible fruits in the world. Jackfruits comprises a wide range of nutrients, including minerals, carbohydrates, volatile compounds, proteins, and vitamins. The fruit, bark, leaves, and roots are endowed with therapeutic attributes and are utilized in the many traditional medicinal systems for the management of various ailments. Fruit and seeds are commonly used to prepare various food items, including sauce, ice creams, jams, jellies, and marmalades. Due to unique texture, jackfruit is becoming a popular meat substitute. Based on preclinical studies, jackfruit exhibits antimicrobial, antioxidant, anti-melanin, antidiabetic, anti-inflammatory, immunomodulatory, antiviral, anthelmintic, wound-healing, and antineoplastic activities. Clinical studies reveal that the leaves possess antidiabetic action in healthy and insulin-independent diabetic individuals. Despite numerous health benefits, regrettably, jackfruit has not been properly utilized in a marketable scale in areas where it is produced. This review delivers an updated, comprehensive, and critical evaluation on the nutritional value, phytochemical profiling, pharmacological attributes and underlying mechanisms of action to explore the full potential of jackfruit in health and disease.
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Affiliation(s)
- Ashutosh Gupta
- Department of Biochemistry, University of Allahabad, Prayagraj, Uttar Pradesh, India
| | - Alexis R Marquess
- College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
| | - Abhay Kumar Pandey
- Department of Biochemistry, University of Allahabad, Prayagraj, Uttar Pradesh, India
| | - Anupam Bishayee
- College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
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Trejo Rodríguez IS, Alcántara Quintana LE, Algara Suarez P, Ruiz Cabrera MA, Grajales Lagunes A. Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit ( Artocarpus heterophyllus) Seed Flour. Molecules 2021; 26:4854. [PMID: 34443442 PMCID: PMC8398192 DOI: 10.3390/molecules26164854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 07/16/2021] [Accepted: 07/20/2021] [Indexed: 11/24/2022] Open
Abstract
The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page's equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.
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Affiliation(s)
- Ibna Suli Trejo Rodríguez
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Luz Eugenia Alcántara Quintana
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Paola Algara Suarez
- Faculty of Nursing and Nutrition, Autonomous University of San Luis Potosí, San Luis Potosí 78240, Mexico; (L.E.A.Q.); (P.A.S.)
| | - Miguel Angel Ruiz Cabrera
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
| | - Alicia Grajales Lagunes
- Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, Universitaria, San Luis Potosí 78210, Mexico; (I.S.T.R.); (M.A.R.C.)
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New insights into chemical compositions and health promoting effects of edible oils from new resources. Food Chem 2021; 364:130363. [PMID: 34175621 DOI: 10.1016/j.foodchem.2021.130363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/13/2021] [Accepted: 06/13/2021] [Indexed: 11/20/2022]
Abstract
This paper discusses the chemical compositions and health benefits of several kinds of oils which are extracted from new resources, including avocado seed oil, jackfruit seed oil, papaya seed oil, custard-apple seed oil, pomegranate seed oil, cherry seed oil, and pumpkin seed oil. In addition, the beneficial components found in these oils provide a future trend towards the utilization of seed oils as functional foods in the prevention and management of various chronic diseases. Nevertheless, the development prospects of some seed oils, such as papaya seed oil or custard-apple seed oil, need to be further studied and reconsidered due to the unconfirmed edibility. Furthermore, some other hindrances need to be solved to make better use of these valuable food industry by-products.
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Qu D, Liu C, Jiang M, Feng L, Chen Y, Han J. After In Vitro Digestion, Jackfruit Flake Affords Protection against Acrylamide-Induced Oxidative Damage. Molecules 2019; 24:E3322. [PMID: 31547332 PMCID: PMC6766818 DOI: 10.3390/molecules24183322] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/28/2019] [Accepted: 09/05/2019] [Indexed: 01/16/2023] Open
Abstract
Some studies have demonstrated that acrylamide (AA) was correlated with oxidative stress, resulting in physical damage. The jackfruit flake was an immature pulp that contained a high level of antioxidant activity. This study aimed to assess the defensive efficacy of jackfruit flake in AA-induced oxidative stress before and after simulated gastrointestinal digestion. Our results indicate that the total polyphenol content of Jackfruit flake digest (Digestive products of jackfruit flake after gastrointestinal, JFG) was diminished; however, JFG had raised the relative antioxidant capacity compared to Jackfruit flake extract (JFE). Additionally, the results of High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) implied that a proportion of compounds were degraded/converted into other unknown and/or undetected metabolites. Further, by high content analysis (HCA) techniques, JFG markedly reduced cytotoxicity and excessive production of reactive oxygen species (ROS) in cells, thereby alleviating mitochondrial disorders. In this study, it may be converted active compounds after digestion that had preferable protective effects against AA-induced oxidative damage.
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Affiliation(s)
- Daofeng Qu
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
| | - Chu Liu
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
| | - Mengxue Jiang
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
| | - Lifang Feng
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
| | - Yuewen Chen
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
| | - Jianzhong Han
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.
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