Year: 2026 | Month: June | Volume 16 | Issue 1
Jackfruit Seed and its Physico-chemical Properties, Structure, Morphological and Functional Characteristics and Modifications of Jackfruit Seed Starch and its Recent Applications: A Review
Akshata Manish Gokhale and Shrikant Baslingappa Swami*
DOI:June
Abstract:
As global food industries prioritize sustainable waste management, Jackfruit (Artocarpus heterophyllus) seed have emerged as a high-potential, underutilized agro-industrial byproduct for starch extraction. Although seeds account for up to 7-12% of the total fruit weight, they are traditionally treated as agricultural waste, making the extraction of jackfruit seed starch a highly sustainable and economically viable solution. Structurally, jackfruit seed starch is characterized by high amylose content of 22.10-38.34%, small granule size of ~ 7-11μm, high gelatinization temperature and an A-type crystalline structure, which altogether contribute to its excellent gelling stability and low digestibility. Nutritionally, its high resistant starch content offers significant health benefits, including low glycemic index properties. Due to these distinct traits, jackfruit seed starch is highly versatile; it is utilized in food industries as a thickener, stabilizer, frying batter modifier as well as in non-food industries for developing biodegradable bioplastic, intelligent packaging films and pharmaceutical binders. However, despite of its immense capabilities, research gaps remain regarding industrial scalability, extraction efficiency and market integration. This review paper consolidates the current state of knowledge on jackfruit seed starch, highlighting its functional variations and outlining future directions for its successful commercialization.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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