In the heart of India, a groundbreaking study led by Simran Dhani from the Food Technology and Nutrition department at Lovely Professional University, Phagwara, Punjab, is reshaping our understanding of jackfruit seeds. These seeds, typically discarded as waste, are now being recognized as a treasure trove of nutrients and bioactive compounds. The study, published in the Journal of Agriculture and Food Research, delves into the nutritional composition, health benefits, and industrial applications of jackfruit seeds.
Jackfruit, a staple in many tropical regions, has long been celebrated for its versatile uses. However, the seeds, which make up about 15% of the fruit, have often been overlooked. Dhani’s research reveals that these seeds are rich in protein, starch, and an array of bioactive compounds such as catechin, ferulic acid, epicatechin, rutin, and gallic acid. These compounds are not just nutrients; they are powerful antioxidants with significant health-promoting properties. “The antioxidant capacity of these compounds is remarkable,” Dhani explains. “They can help lower the risk of various diseases by reducing free radical generation.”
The implications of this research are vast. For instance, jackfruit seed flour could be used to fortify food products, enhancing their protein content and contributing to waste valorization. This could be a game-changer for the food industry, especially in regions where jackfruit is abundant. Imagine bread, pasta, and other staples enriched with the nutrients and health benefits of jackfruit seeds—it’s a win-win for both consumers and the environment.
But the potential doesn’t stop at food fortification. The starch extracted from jackfruit seeds can be utilized as thickeners, gelling agents, and fillers. Dhani’s study explores various extraction techniques and the functional properties of this starch, opening doors to new industrial applications. “The starch from jackfruit seeds has unique properties that make it suitable for use in the pharmaceutical industry,” Dhani notes. “It could be used in the formulation of tablets, capsules, and other pharmaceutical products.”
The energy sector could also benefit from this research. As the world shifts towards more sustainable practices, the utilization of agricultural waste like jackfruit seeds aligns perfectly with circular economy principles. By converting waste into valuable products, we reduce our reliance on non-renewable resources and lower our environmental footprint. This research could inspire similar studies on other agricultural byproducts, leading to a more sustainable and efficient use of resources.
The study emphasizes the need for further exploration into the extraction techniques of starch and its functional properties. As Dhani and her team continue to delve deeper, the potential applications of jackfruit seeds in the food and pharmaceutical industries become increasingly clear. The findings, published in the Journal of Agriculture and Food Research, or the ‘Journal of Agricultural and Food Research’ in English, serve as a comprehensive account of the potential of jackfruit seeds. This research not only highlights the nutritional and health benefits of jackfruit seeds but also paves the way for future developments in the field, encouraging a more sustainable and innovative approach to agriculture and food production.