Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

被引:12
作者
Camila Cruz-Casillas, Frida [1 ]
Garcia-Cayuela, Tomas [1 ]
Rodriguez-Martinez, Veronica [1 ]
机构
[1] Tecnol Monterrey, Escuela Ingn & Ciencias, Av Gen Ramon Corona 2514, Zapopan 45201, Jalisco, Mexico
来源
APPLIED SCIENCES-BASEL | 2021年 / 11卷 / 16期
关键词
jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; pectin; emerging technologies; innovative technologies; functional ingredients; bioactive compounds; ASSISTED EXTRACTION; PECTIN; TECHNOLOGIES; COMPONENTS; WASTE; FOOD; SEED; PEEL; PULP;
D O I
10.3390/app11167303
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.
引用
收藏
页数:14
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