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Jackfruit peel cellulose nanocrystal - Alginate hydrogel for doripenem adsorption and release study

Nyoo Putro J, Soetaredjo FE, Santoso SP, Irawaty W, Yuliana M, Wijaya CJ, et al.

Int J Biol Macromol, 2024 Feb;257(Pt 1):128502.
PMID: 38040139 DOI: 10.1016/j.ijbiomac.2023.128502

As a natural raw material to replace synthetic chemicals, cellulose and its derivatives are the most popular choices in the pharmaceutical industry. For drug delivery applications, cellulose is usually used as a cellulose nanocrystal (CNC). CNC-based hydrogels are widely utilized for drug delivery because drug molecules can be encapsulated in their pore-like structures. This study aims to develop CNC hydrogels for the delivery of doripenem antibiotics. CNC was obtained from jackfruit peel extraction, and alginate was used as a network polymer to produce hydrogels. Ionotropic gelation was used in the synthesis of CNC-alginate hydrogel composites. The maximum adsorption of doripenem by CNC was 65.7 mg/g, while the maximum adsorption by CNC-alginate was 98.4 mg/g. One of the most challenging aspects of drug delivery is predicting drug release from a solid matrix using simple and complex mathematical equations. The sigmoidal equation could represent the doripenem release from CNC, while the Ritger-Peppas equation could describe the doripenem release from CNC-Alginate. The biocompatibility testing of CNC and CNC-alginate against a 7F2 cell line indicates that both materials were non-toxic.

Matched MeSH terms: Artocarpus*
Fulltext Origin and diversity of an underutilized fruit tree crop, cempedak (Artocarpus integer, Moraceae)

Wang MMH, Gardner EM, Chung RCK, Chew MY, Milan AR, Pereira JT, et al.

Am J Bot, 2018 05;105(5):898-914.
PMID: 29874392 DOI: 10.1002/ajb2.1094

PREMISE OF THE STUDY: Underutilized crops and their wild relatives are important resources for crop improvement and food security. Cempedak [Artocarpus integer (Thunb). Merr.] is a significant crop in Malaysia but underutilized elsewhere. Here we performed molecular characterization of cempedak and its putative wild relative bangkong (Artocarpus integer (Thunb). Merr. var. silvestris Corner) to address questions regarding the origin and diversity of cempedak.
METHODS: Using data from 12 microsatellite loci, we assessed the genetic diversity and genetic/geographic structure for 353 cempedak and 175 bangkong accessions from Malaysia and neighboring countries and employed clonal analysis to characterize cempedak cultivars. We conducted haplotype network analyses on the trnH-psbA region in a subset of these samples. We also analyzed key vegetative characters that reportedly differentiate cempedak and bangkong.
KEY RESULTS: We show that cempedak and bangkong are sister taxa and distinct genetically and morphologically, but the directionality of domestication origin is unclear. Genetic diversity was generally higher in bangkong than in cempedak. We found a distinct genetic cluster for cempedak from Borneo as compared to cempedak from Peninsular Malaysia. Finally, cempedak cultivars with the same names did not always share the same genetic fingerprint.
CONCLUSIONS: Cempedak origins are complex, with likely admixture and hybridization with bangkong, warranting further investigation. We provide a baseline of genetic diversity of cempedak and bangkong in Malaysia and found that germplasm collections in Malaysia represent diverse coverage of the four cempedak genetic clusters detected.

Matched MeSH terms: Artocarpus/genetics*
Fulltext Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.

International Food Research Journal, 2020;27(4):675-682.
MyJurnal

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.

Matched MeSH terms: Artocarpus
Fulltext Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties

Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O.

International Food Research Journal, 2011;18(4):1283-1287.
MyJurnal

Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.

Matched MeSH terms: Artocarpus
An improved lectin-based method for the detection of mucin-type O-glycans in biological samples

Lee CS, Muthusamy A, Abdul-Rahman PS, Bhavanandan VP, Hashim OH

Analyst, 2013 Jun 21;138(12):3522-9.
PMID: 23665615 DOI: 10.1039/c3an36258b

Mucins and mucin-type glycoproteins, collectively referred to as mucin-type O-glycans, are implicated in many important biological functions and pathological conditions, including malignancy. Presently, there is no reliable method to measure the total mucin-type O-glycans of a sample, which may contain one or more of these macromolecules of unknown structures. We report the development of an improved microassay that is based on the binding of lectins to the unique and constant GalNAc-Ser/Thr structural feature of mucin-type O-glycans. Since the sugar-amino acid linkage in the mucin-type O-glycans is invariably cryptic, we first chemically removed the heterogeneous peripheral and core saccharides of model glycoconjugates before examining for their interactions using an enzyme-linked lectin assay (ELLA). Desialylation of the model glycoconjugates led to maximal binding of the lectins but additional treatments such as Smith degradation did not result in increased binding. Of the lectins tested for their ability to probe the desialylated O-glycans, jacalin showed the highest sensitivity followed by champedak galactose binding (CGB) lectin and Vicia villosa agglutinin. Further improvement in the sensitivity of ELLA was achieved by using microtiter plates that were pre-coated with the CGB lectin, which increased the specificity of the assay to mucin-type O-glycans. Finally, the applicability of the developed sandwich ELLA to crude samples was demonstrated by estimating trace quantities of the mucin-type O-glycans in the human serum.

Matched MeSH terms: Artocarpus/chemistry
Prenylated flavones from Artocarpus altilis

Shamaun SS, Rahmani M, Hashim NM, Ismail HB, Sukari MA, Lian GE, et al.

J Nat Med, 2010 Oct;64(4):478-81.
PMID: 20526745 DOI: 10.1007/s11418-010-0427-4

Six prenylated flavones, including one new compound, were isolated and identified from the stem bark extracts of Artocarpus altilis. The new prenylated flavone hydroxyartocarpin (1) was characterized as 3-(gamma,gamma-dimethylallyl)-6-isopentenyl-5,8,2',4'-tetrahydroxy-7-methoxyflavone and the known compounds were artocarpin (2), morusin (3), cycloartobiloxanthone (4), cycloartocarpin A (5) and artoindonesianin V (6). The structures of the compounds were determined by spectroscopic methods (IR, MS, (1)H-NMR and (13)C-NMR) and comparison with published data for the known compounds.

Matched MeSH terms: Artocarpus*
Bioassay-guided fractionation of Artocarpus heterophyllus L. J33 variety fruit waste extract and identification of its antioxidant constituents by TOF-LCMS

Daud MNH, Wibowo A, Abdullah N, Ahmad R

Food Chem, 2018 Nov 15;266:200-214.
PMID: 30381177 DOI: 10.1016/j.foodchem.2018.05.120

We have previously reported on the antioxidant potential of Artocarpus heterophyllus J33 (AhJ33) variety fruit waste from different extraction methods. In the study, the rind maceration extract (RDM) exhibited the highest phenolic and polyphenolic contents and strongest antioxidant potential measured by the DPPH assay (R2 = 0.99). In this paper, we now report on the bioassay-guided fractionation of the active ethyl acetate (EtOAC) fraction of RDM and its TOF-LCMS analysis. Seven sub-fractions resulting from the chromatographic separation of the EtOAC fraction showed radical scavenging activities between 80 and 94% inhibition. Subsequent LCMS analysis led to the identification of fifteen compounds comprising 5 phenolics and 10 non-phenolic compounds, 11 of which are reported for the first time from AhJ33 variety. Most of the identified compounds have been reported to possess antioxidant activity in many previous studies. This indicates that AhJ33 is a promising source of antioxidants for the development of food and nutraceutical products.

Matched MeSH terms: Artocarpus/chemistry*
Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties

Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM

Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
PMID: 33884852 DOI: 10.17306/J.AFS.0801

BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.
METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.
RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.
CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

Matched MeSH terms: Artocarpus*
Isolation, characterization and the potential use of starch from jackfruit seed wastes as a coagulant aid for treatment of turbid water

Choy SY, Prasad KM, Wu TY, Raghunandan ME, Yang B, Phang SM, et al.

Environ Sci Pollut Res Int, 2017 Jan;24(3):2876-2889.
PMID: 27838910 DOI: 10.1007/s11356-016-8024-z

Fruit wastes constituting up to half of total fruit weight represent a large pool of untapped resources for isolation of starch with diverse applications. In this work, the possibility of isolating starch from tropical fruit wastes and its extended application as a natural coagulant was elucidated. Amongst the 12 various parts of fruit wastes selected, only jackfruit seeds contained more than 50% of total starch content. Using alkaline extraction procedures, starch has been successfully isolated from local jackfruit seeds with a yield of approximately 18%. Bell-shaped starch granules were observed under SEM with a granule size ranging from 1.1 to 41.6 μm. Detailed starch characteristics were performed to provide a comparison between the isolated seed starch and also conventional starches. Among them, chemical properties such as the content of starch, amylose, amylopectin and the corresponding molecular weights are some of the key characteristics which governed their performance as natural coagulants. The potential use of isolated seed starch as an aid was then demonstrated in both suspensions of kaolin (model synthetic system) and Chlorella sp. microalga (real-time application) with plausible outcomes. At optimized starch dosage of 60 mg/L, the overall turbidity removal in kaolin was enhanced by at least 25% at a fixed alum dosage of 2.1 mg/L. Positive turbidity and COD removals were also observed in the treatment of Chlorella suspensions. Starches which served as bridging agents aided in the linkage of neighbouring microflocs and subsequently, forming macroflocs through a secondary coagulation mechanism: adsorption and bridging.

Matched MeSH terms: Artocarpus*
Fulltext Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih

Che Othman, S.F., Noor Aziah, A.A., Ahmad, R.

International Food Research Journal, 2012;19(4):1687-1697.
MyJurnal

This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count, viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control, Jackfruit dadih, Probiotic dadih and Jackfruit Probiotic dadih (Control, ConJD, ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92%; JPD 96%) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture, total solids, fat, protein, mineral, organic acid, and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition, the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity

Matched MeSH terms: Artocarpus
Fulltext Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

Koh, P.C., Leong, C.M., Noranizan, M.A.

International Food Research Journal, 2014;21(5):2091-2097.
MyJurnal

Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted
extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional extraction method. This study was also to investigate the effect of power level on yield and quality of extracted pectin from jackfruit rinds. Water-based extraction method was performed with the extraction duration for conventional extraction and MAE were 1 h and 10 min, respectively. The temperature of conventional extraction was set at 90°C and the power levels of MAE were 450 W, 600 W and 800 W. High yield of pectin was obtained from conventional extraction (14.59%) and MAE (16.72-17.63%). All quality characteristics determined were found to be insignificant different for pectin extracted from both conventional extraction and MAE except moisture and ash content. Increase in microwave power did not affect yield and quality characteristics of pectin from jackfruit rinds significantly. In conclusion, MAE requires shorter time than conventional extraction in extracting comparable amount and quality of pectin from jackfruit rinds. Microwave-assisted extraction at 450 W was the most effective and economic extraction condition among the different power levels tested.

Matched MeSH terms: Artocarpus
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Artocarpus
Fulltext Holistic approach to microwave-reflux extraction and thermo-analytical fingerprints of under-utilized Artocarpus heterophyllus seed wastes

Olalere OA, Gan CY, Abdurahman HN, Adeyi O, Ahmad MM

Heliyon, 2020 Aug;6(8):e04770.
PMID: 32923719 DOI: 10.1016/j.heliyon.2020.e04770

The increase in wastes generated from jackfruit seeds has been largely under-utilized in Malaysia. Due to the high nutritional and medicinal content embedded in the cellulosic structure of jackfruit wastes, a need then arises for their physicochemical elucidations. In this study, the extraction of Artocarpus heterophyllus seed was carefully investigated using Taguchi orthogonal optimization design. Complete functional group characteristics and chemical profile of the A. heterophyllus seed extracts were obtained using different physicochemical characterization. The optimal conditions of the microwave extraction parameters were determined at 5 min of irradiation time, 450 W of power and 50 °C of temperature. Under this condition, the optimal yield of 17.34 (mg/g) % was achieved at an SNR ratio of 24.78. The mass spectrometry analysis tentatively identified a total of 90 and 148 secondary metabolites at positive and negative ESI modes, respectively. The chemical profile obtained provided a baseline reference for further investigation on the food and medicinal bioactive from Artocarpus heterophyllus seed oleoresins. The FT-infrared emission spectrum shows the presence of some specific carbohydrates and amide protein functional groups directly linked to C-O (1008 cm-1) the carbonyl (C=O) groups, respectively. Moreover, the morphological characteristics of the jackfruit raw and crude extracts conspicuously revealed large-sized globules which suggest the carbohydrates and protein contents. The result of this study indicates that the use of microwave extraction technology produced high-quality extracts with lower degradation of the thermal labile constituents. This will assist in determining the suitable conditions necessary for the total recovery of medicinal and nutritional constituents and conversion of agricultural waste products into useful products.

Matched MeSH terms: Artocarpus
Fulltext The complete chloroplast genome of Artocarpus heterophyllus (Moraceae)

Liu J, Niu YF, Ni SB, Liu ZY, Zheng C, Shi C

Mitochondrial DNA B Resour, 2017 Dec 12;3(1):13-14.
PMID: 33474051 DOI: 10.1080/23802359.2017.1413317

The Artocarpus heterophyllus, native to Western Ghats of India, Malaysia and south-eastern Asia, is a tree member of the mulberry family (Moraceae). Chloroplast genome sequences play a significant role in the development of molecular markers in plant phylogenetic and population genetic studies. In this study, we report the complete chloroplast genome sequence of A. heterophyllus for the first time. The chloroplast genome is 160,387 bp long and includes 113 genes. Its LSC, SSC and IR regions are 88,422, 18,869 and 26,548 bp long, respectively. Phylogenetic tree analysis exhibited that A. heterophyllus was clustered with other Moraceae species with high bootstrap values.

Matched MeSH terms: Artocarpus
Fulltext Evaluation of physicochemical changes of spray-dried honey jackfruit (Artocarpus heterophyllus Lam.) powder during storage

Wong, C. W., Leow, R. K. S., Lim, W. Y., Siew, Z. Z.

International Food Research Journal, 2020;27(2):366-375.
MyJurnal

The present work was undertaken to investigate the effect of different packaging materials, namely polyethylene terephthalate (PET) and aluminium laminated polyethylene (ALP) on the physicochemical properties and microbiological stability of spray-dried honey jackfruit powder over seven weeks of storage at 38 ± 2°C and 90% relative humidity. The moisture content of honey jackfruit powder packaged in PET was doubled (12.32%) than of those packaged in ALP (5.31%). The water activity (aw) of the powders were lower than 0.6 for both packaging materials, thus considered shelf-stable. Hygroscopicity increased up to 42.44 and 39.84% for powder packaged in PET and ALP, respectively. The angle of repose for powders flowability increased to 19° (ALP) and 28° (PET), which indicated that the powders flowabili- ty significantly decreased upon storage. The degree of caking for powder packaged in ALP (43.69%) was much less severe than that of PET (84.51%). Powder packaged in ALP showed good solubility (81.07 - 99.01%) and satisfactory microbiological results (< log 2.58 CFU/g). The results recommended that ALP packaging was better suited for keeping spray-dried honey jackfruit powder.

Matched MeSH terms: Artocarpus
Fulltext Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread

Felli R, Yang TA, Abdullah WNW, Zzaman W

Trop Life Sci Res, 2018 Mar;29(1):113-126.
PMID: 29644019 MyJurnal DOI: 10.21315/tlsr2018.29.1.8

Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.

Matched MeSH terms: Artocarpus
Flavonoids from the leaves and heartwoods of Artocarpus lowii King and their bioactivities

Abdullah SA, Jamil S, Basar N, Abdul Lathiff SM, Mohd Arriffin N

Nat Prod Res, 2017 May;31(10):1113-1120.
PMID: 27564208 DOI: 10.1080/14786419.2016.1222387

A new dihydrochalcone, 2',4'-dihydroxy-3,4-(2″,2″-dimethylchromeno)-3'-prenyldihydrochalcone (1) together with 4-hydroxyonchocarpin (2), isobavachalcone (3), 4',5-dihydroxy-6,7-(2,2-dimethylpyrano)-2'-methoxy-8-γ,γ-dimethylallyflavone (4), artocarpin (5) and cycloheterophyllin (6) were successfully isolated from the leaves and heartwoods of Artocarpus lowii King (Moraceae). The structures of these compounds were fully characterised using spectroscopic methods and by direct comparison with published data. These compounds were tested for their antioxidant and tyrosinase inhibitory activities. Compound (1) displayed moderate antioxidant activity towards DPPH and tyrosinase inhibitory activities with SC50 value of 223.8 μM and IC50 value of 722.5 μM, respectively. Among the isolated compounds, cycloheterophyllin (6) showed the most potential antioxidant activity with SC50 value of 320.0 and 102.8 μM for ABTS and DPPH radicals scavenging activities, respectively, and also exhibited highest FRAP equivalent value of 4.7 ± 0.09 mM. Compound (6) showed tyrosinase inhibitory activity with the IC50 value of 104.6 μM.

Matched MeSH terms: Artocarpus
Fulltext Studies on the physicochemical and sensory characteristics of goat's milk dadih incorporated with tropical-fruit purees

Chye, S.J., Ahmad, R., Noor Aziah, A.A.

International Food Research Journal, 2012;19(4):1387-1392.
MyJurnal

This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.

Matched MeSH terms: Artocarpus
Fulltext Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria

Akanbi, T.O., Nazamid, S., Adebowale, A.A.

International Food Research Journal, 2009;16(2):151-157.
MyJurnal

This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.

Matched MeSH terms: Artocarpus
Fulltext Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Wong CW, Tan HH

J Food Sci Technol, 2017 Feb;54(2):564-571.
PMID: 28242955 DOI: 10.1007/s13197-017-2501-3

This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex® Ultra SP-L and 0.5% (v/w) Celluclast® 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180 °C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160 °C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spray-dried honey jackfruit powder could potentially be incorporated into various food products.

Matched MeSH terms: Artocarpus

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