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(Artocarpus Heterophyllus Lam.) Tissues and By-Products applied sciences Review Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products 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; [email protected] (F.C.C.-C.); [email protected] (T.G.-C.) * Correspondence: [email protected] 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 Citation: Cruz-Casillas, F.C.; facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption García-Cayuela, T.; required; and, in some cases, improve extraction yields. Therefore, emerging technologies could Rodriguez-Martinez, V. Application increase the functional potential of jackfruit and its by-products, with promising applications in the of Conventional and Non-Conventional Extraction pharmaceutical and nutraceutical industries. Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus Keywords: jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; heterophyllus Lam.) Tissues and pectin; emerging technologies; innovative technologies; functional ingredients; bioactive compounds By-Products. Appl. Sci. 2021, 11, 7303. https://doi.org/10.3390/ app11167303 1. Introduction Academic Editors: Isidoro The tropical fruit known as Jackfruit (Artocarpus heterophyllus Lam.) is native to Thai- Garcia-Garcia and David Ian Ellis land, India, and Indonesia, and it is also found in other Asian countries, northern Australia, parts of Africa [1], and Latin America. Jackfruit trees belong to the Moraceae family [2]. Received: 10 June 2021 They are medium-sized, characterized by reaching between 8.5 m to 24 m in height, and Accepted: 27 July 2021 their fruit is born from its main and lateral branches [3]. Fruits can weigh up to 45 kg and Published: 9 August 2021 measure up to a length of 91 cm and a diameter of 51 cm [4]. Ranasinghe et al. [5] described the outer part of the jackfruit shell (commonly known as rind or peel) to have conical carpel Publisher’s Note: MDPI stays neutral apices that cover a thick rubbery wall (Figure1A). Inside the fruit, a non-edible core forms with regard to jurisdictional claims in published maps and institutional affil- a longitudinal axis that is fused with the rags, which in turn are connected to the rind iations. of the syncarp (Figure1B) [ 5]. The bulbs are the fleshy edible region found between the rags (Figure1B); each one is comprised by the pulp surrounding a seed (Figure1C) [5] . Jackfruit seeds (Figure1D), which vary in number between 100 and 500, represent 18–25% of the fruit’s total weight [1]. The kernels of the seeds represent 90–95% of their weight; on the other hand, the pulp represents 30% of the fruit weight [1]. According to Akter Copyright: © 2021 by the authors. & Haque [6], around 70 and 80% of the jackfruit components are non-edible; from them, Licensee MDPI, Basel, Switzerland. about 60% correspond to the outer rind, perianth, and central core and are considered This article is an open access article distributed under the terms and waste and usually discarded. conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). Appl. Sci. 2021, 11, 7303. https://doi.org/10.3390/app11167303 https://www.mdpi.com/journal/applsci Appl.Appl. Sci.Sci. 20212021,, 1111,, 7303x FOR PEER REVIEW 22 of 1416 Figure 1.1. JackfruitJackfruit parts:parts: (A) peel oror rindrind withwith conicalconical carpelcarpel apices;apices; ((BB)) corecore formingforming thethe centralcentral longitudinallongitudinal axisaxis connectedconnected toto thethe syncarp’ssyncarp’s rindrind byby thethe ragsrags inin between which the bulbs are found; ((CC)) bulbsbulbs formedformed byby pulppulp andand seeds;seeds; ((DD)) seedsseeds withwith andand withoutwithout thethe peel.peel. One of of the the jackfruit’s jackfruit’s main main attributes attributes is its is hi itsgh high nutritional nutritional content. content. In a review In a reviewarticle, article,Swami et Swami al. [3] etpresented al. [3] presented data from data Samaddar from Samaddarregarding the regarding composition the composition of 100 g of ripe of 100jackfruit g of ripepulp jackfruit with a caloric pulp withcontent a caloric of 84. The content results of 84.are Theas follows: results 77% are asmoisture, follows: 18.9% 77% moisture,of carbohydrates, 18.9% of 1.9% carbohydrates, protein, 1.1% 1.9% fiber, protein, 0.8% total 1.1% minerals fiber, 0.8% (30 mg total phosphorus, minerals (30 20 mgmg phosphorus,calcium, 500 mg 20 mg iron), calcium, 0.1% fat, 500 30 mg mg iron), thiamine, 0.1% fat,and 30 540 mg UI thiamine, vitamin A and [3]. 540 In UIaddition vitamin to A[its 3nutritional]. In addition content, to its jackfruit nutritional has content,specific jackfruitbioactive hascompounds, specific bioactive which demonstrated compounds, whichpositive demonstrated effects in helping positive prevent effects certain in helping chronic prevent diseases, certain including chronic diseases, cancer, cardiovas- including cancer,cular diseases, cardiovascular and diseases diseases, related and diseasesto aging related[7]. For to this aging reason, [7]. Forjackfruit this reason, is considered jackfruit a ismedicinal considered plant a medicinal in some countries plant in some[8]. countries [8]. The most reported reported bioactive bioactive compounds compounds in injackfruit jackfruit are are phenolic phenolic compounds compounds [1] and [1] andcarotenoids carotenoids [3]. However, [3]. However, there thereis evidence is evidence of other of otherfunctional functional ingredients ingredients such as such prebi- as prebioticsotics including including indigestible indigestible polysaccharides polysaccharides and oligosaccharides and oligosaccharides [9,10]; [9 pectin,10]; pectin [11]; min- [11]; mineralserals such such as Ca, as Fe, Ca, K, Fe, Mg, K, and Mg, Na and [12]; Na esse [12];ntial essential fatty acids fatty (EFAs) acids (EFAs) such as such alpha-linoleic as alpha- linoleicand linoleic and [13]; linoleic and [ 13other]; and fatty other acids fatty such acids as palmitic, such as oleic, palmitic, stearic, oleic, myristic, stearic, lauric, myristic, cap- lauric,ric, and capric, arachidic and acids arachidic [14], acidsamong [14 others.], among Jackfruit others. functional Jackfruit ingredients functional ingredientsare of great areinterest of great owing interest to their owing possible to their applications possible applications in the food inand the pharmaceutical food and pharmaceutical industries, industries,specifically specifically for their health-related for their health-related benefits. benefits.However, However, these components these components are not are neces- not necessarily present in a high amount in jackfruit [15]. For those reasons, there has been an sarily present in a high amount in jackfruit [15]. For those reasons, there has been an in- increasing interest in finding strategies for their extraction, especially those focusing on creasing interest in finding strategies for their extraction, especially those focusing on us- using innovative and emerging technologies. ing innovative and emerging technologies. Various studies in the literature showed the effect of conventional and non-conventional Various studies in the literature showed the effect of conventional and non-conven- extraction methods to obtain jackfruit functional ingredients; among the non-conventional tional extraction methods to obtain jackfruit functional ingredients; among the non-con- methods, some use emerging technologies to extract or as a pre-treatment. Among the ventional methods, some use emerging technologies to extract or as a pre-treatment. studies using conventional extraction, applying solvents such as methanol [16] and oxalic Among the studies using conventional extraction, applying solvents such as methanol [16] acid [17] stands out, as well as the extraction with hot water [18]. Regarding extraction and oxalic acid [17] stands out, as well as the extraction with hot water [18]. Regarding by emerging technologies, radio frequency-assisted [19] and supercritical fluid (SFE) with extraction by emerging technologies, radio frequency-assisted [19] and supercritical fluid CO2 [20] extractions have attracted attention owing to their less negative impact on the (SFE) with CO2 [20] extractions have attracted attention owing to their less negative im- environment and safety of the final product obtained in comparison with other methods usingpact on non-conventional the environment and technologies. safety of the Regardless final product of theobtained extraction in comparison
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