preprints.org > chemistry and materials science > food chemistry > doi: 10.20944/preprints202307.0264.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 5 July 2023 / Approved: 5 July 2023 / Online: 5 July 2023 (04:47:43 CEST)

Valorization of food and fruit wastes has the potential for the production of sustainable energy and biochemicals. Approximately 70% of the weight of the original jackfruit (Artocarpus heterophyllus L.) fruit is lost during processing as waste in the form of peeled skin and core, both of which have not been utilized and, thus contribute to disposal as well as pollution issues. The major components, cellulose, and hemicellulose, can be biologically transformed easily into bioenergy sources like ethanol, methanol, and butanol; valuable phenolics and biotechnological products like pectin, citric acid, bromelain, ferulic acid, and vanillin; and many other products. These residues can also be utilized as essential sources for the biological transformation process leading to the production of numerous products with added value, such as phenolic antioxidants, phenolic flavor compounds, and organic acids. Thus, the value addition of jackfruit waste can support the sustainable solution towards food and nutritional security. In this way, zero waste can be achieved through novel biorefineries which are critically highlighted in this paper. Furthermore, novel technologies for the conversion of jackfruit wastes are summarized with recent findings.

Jackfruit waste; Zero waste; Bioconversion; Bioenergy; Phenolic; Biochemical

Chemistry and Materials Science, Food Chemistry

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