Recent advances in non-thermal and thermal processing of jackfruit (Artocarpus heterophyllus Lam): An updated review
Puja Nelluri
Department of Agriculture and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, India
Search for more papers by this authorThulasiraman Venkatesh
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
Search for more papers by this authorCorresponding Author
Anjineyulu Kothakota
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorCorresponding Author
Ravi Pandiselvam
Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorRamandeep Garg
Department of Computer Information Systems, University of Malta, Msida, Malta
Search for more papers by this authorVishnu Eswaran
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Search for more papers by this authorUday Bhanu Prakash Vaddevolu
Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, North Dakota, USA
Search for more papers by this authorRangaswamy Venkatesh
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Search for more papers by this authorCorresponding Author
Amin Mousavi Khaneghah
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorPuja Nelluri
Department of Agriculture and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, India
Search for more papers by this authorThulasiraman Venkatesh
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
Search for more papers by this authorCorresponding Author
Anjineyulu Kothakota
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorCorresponding Author
Ravi Pandiselvam
Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorRamandeep Garg
Department of Computer Information Systems, University of Malta, Msida, Malta
Search for more papers by this authorVishnu Eswaran
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Search for more papers by this authorUday Bhanu Prakash Vaddevolu
Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, North Dakota, USA
Search for more papers by this authorRangaswamy Venkatesh
Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
Search for more papers by this authorCorresponding Author
Amin Mousavi Khaneghah
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
Correspondence
Anjineyulu Kothakota, Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
Email: [email protected]
R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
Emails: [email protected], [email protected]
Amin Mousavi Khaneghah, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
Emails: [email protected], [email protected]
Search for more papers by this authorPuja Nelluri and Thulasiraman Venkatesh are contributed equally.
Abstract
Jackfruit (Artocarpus Heterophyllus Lam.) is an underexploited seasonal fruit that is rich in vitamins, minerals, proteins, and carbohydrates. Its commercialization and storage are limited due to its highly perishable nature. At the same time, operations such as peeling, cutting, and coring operations are difficult to perform manually. This review sums up the recent development in the area of novel thermal and nonthermal processing techniques such as retort pouch processing, microwave processing, irradiation, high-pressure processing (HPP), pulsed electric field technology, ultrasound, supercritical fluid extraction, cold freezing, hurdle technology, and minimal processing were discussed to preserve and processed jackfruit. The impact of different processing techniques on jackfruit's quality, sensory characteristics, and storage period was also demonstrated. Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries. Thermal methods resulted in a more significant loss of nutrients than nonthermal methods. For better results, pooled heat treatment with nonthermal methods is effective. Ultrasonication significantly improved the quality of thermal techniques, micro-wave treatment, and nonthermal methods.
Novelty impact statement
- Use of novel thermal and nonthermal methods for jackfruit processing is suggested.
- Combination of mild heat with nonthermal methods was more effective for jackfruit preservation.
- Microwave and ultrasonication are most effectively analyzed for jackfruit processing.
- Industrial challenges and their prospects are also explicated for entrepreneur beneficiaries.
CONFLICT OF INTEREST
The authors have declare no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as no new data were created or analyzed in this study.
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