Sustainable Valorization of Jackfruit Peel Waste: Bio‐Functional and Structural Characterization
Zapisane w:
| Wydane w: | Food Bioengineering vol. 4, no. 1 (Mar 1, 2025), p. 88 |
|---|---|
| 1. autor: | |
| Kolejni autorzy: | , , |
| Wydane: |
John Wiley & Sons, Inc.
|
| Hasła przedmiotowe: | |
| Dostęp online: | Citation/Abstract Full Text Full Text - PDF |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|
MARC
| LEADER | 00000nab a2200000uu 4500 | ||
|---|---|---|---|
| 001 | 3192468026 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2770-2081 | ||
| 024 | 7 | |a 10.1002/fbe2.70004 |2 doi | |
| 035 | |a 3192468026 | ||
| 045 | 0 | |b d20250301 | |
| 100 | 1 | |a Brahma, Rangina |u Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India | |
| 245 | 1 | |a Sustainable Valorization of Jackfruit Peel Waste: Bio‐Functional and Structural Characterization | |
| 260 | |b John Wiley & Sons, Inc. |c Mar 1, 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a ABSTRACT The sustainable utilization of agricultural waste holds immense promise in addressing environmental concerns and promoting resource efficiency. In this context, jackfruit (Artocarpus heterophyllus) peel waste emerges as a valuable yet underexplored resource. Therefore, this study aimed at the bio‐functional and structural characterization of A. heterophyllus peel waste for unlocking its potential for food applications. By using cutting‐edge and environmentally friendly technology, A. heterophyllus peel can be used as a bioresource (raw material) to obtain a variety of high‐value biocompounds, in line with the circular bioeconomy philosophy. In this work, we examined A. heterophyllus peel, from its chemical composition to its functional and biological characteristics. Proximate analysis of the A. heterophyllus peel revealed the presence of protein (1%) and fiber (21%) content. Microscopic imaging (scanning electron microscopy and transmission electron microscopy) provided a comprehensive visual depiction of the peel's surface structure that possesses a high heat stability with peak disintegration observed at 200°C–300°C that was detected by thermogravimetric analysis. The findings of phytochemical screenings reported the presence of various bioactive compounds, such as alkaloids, steroids, glycosides, and tannins. Notably, the peel exhibited inhibitory effects against several bacterial strains, including Alcaligenes faecalis, Staphylococcus aureus, and Escherichia coli in the antimicrobial analysis. Additionally, Fourier‐transform infrared spectroscopy analysis identified the presence of alcohols and phenols, while X‐ray diffraction data displayed characteristic diffraction peaks at 20°–25°. In conclusion, this study identified the potential utility of A. heterophyllus peel as a valuable source of phytochemical compounds, polyphenolic antioxidants, and the antimicrobial additives that can be used in wide agri‐food‐pharma industries. | |
| 653 | |a Resource efficiency | ||
| 653 | |a Agricultural wastes | ||
| 653 | |a Glycosides | ||
| 653 | |a Surface structure | ||
| 653 | |a Scanning electron microscopy | ||
| 653 | |a Alcohols | ||
| 653 | |a Phytochemicals | ||
| 653 | |a Thermogravimetric analysis | ||
| 653 | |a Clean technology | ||
| 653 | |a Phenols | ||
| 653 | |a Steroid hormones | ||
| 653 | |a X-ray diffraction | ||
| 653 | |a Infrared analysis | ||
| 653 | |a Pharmaceutical industry | ||
| 653 | |a Raw materials | ||
| 653 | |a Chemical composition | ||
| 653 | |a Structural analysis | ||
| 653 | |a Agribusiness | ||
| 653 | |a Alcaligenes | ||
| 653 | |a Caustic soda | ||
| 653 | |a Fourier transforms | ||
| 653 | |a Pharmaceuticals | ||
| 653 | |a Bacteria | ||
| 653 | |a Food industry | ||
| 653 | |a Food | ||
| 653 | |a Electron microscopy | ||
| 653 | |a Cellulose | ||
| 653 | |a Sodium | ||
| 653 | |a Bioactive compounds | ||
| 653 | |a Infrared spectroscopy | ||
| 653 | |a Microscopy | ||
| 653 | |a Transmission electron microscopy | ||
| 653 | |a Agricultural production | ||
| 653 | |a Fruits | ||
| 653 | |a Disintegration | ||
| 653 | |a E coli | ||
| 653 | |a Jackfruit | ||
| 653 | |a Structure-function relationships | ||
| 653 | |a Diffraction | ||
| 653 | |a Artocarpus heterophyllus | ||
| 653 | |a Environmental | ||
| 700 | 1 | |a Ray, Subhajit |u Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India | |
| 700 | 1 | |a Nayak, Prakash Kumar |u Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India | |
| 700 | 1 | |a Shridhar, Kandi |u UMR1253, Science et Technologie du Lait et de l'œuf, INRAE, L'Institut Agro Rennes‐Angers, Rennes, France | |
| 773 | 0 | |t Food Bioengineering |g vol. 4, no. 1 (Mar 1, 2025), p. 88 | |
| 786 | 0 | |d ProQuest |t Agriculture Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3192468026/abstract/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text |u https://www.proquest.com/docview/3192468026/fulltext/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3192468026/fulltextPDF/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |