Starch is a widespread natural polymer used in healthcare applications due to its low cost and antibacterial properties. The use of starch in its many forms and its sometimes combination with metallic nanoparticles have all contributed to the advancement of biomaterials. However, few studies have been conducted on biocomposites composed of jackfruit starch and silver nanopar-ticles (AgNPs). As a result, this research aims to study the physicochemical, morphological, and cytotoxic features of a Brazilian jackfruit (Artocarpus heterophyllus) starch-based scaffold loaded with AgNPs. Gelatinization and chemical reduction were used to synthesize the scaffold and AgNPs, respectively. X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy coupled with energy-dispersive spectroscopy (SEM-EDS), and Fourier transform infrared spectroscopy (FTIR) were utilized to explore the properties. The findings supported the development of anisotropic, stable, monodispersed AgNPs. The presence of AgNPs in the scaffold matrix was revealed by XRD and SEM-EDS. AgNPs were found to modify the crystallinity, roughness, and thermal stability of the scaffold while leaving its chemical and physical characteristics unchanged. Finally, the scaffolds did not show adverse effects on the L929 cells.

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.