Abstract
The valorisation 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 its processing as waste in the form of peeled skin and core, both of which have not been utilized and, thus these contribute to disposal as well as pollution issues. The major components such as cellulose and hemicellulose can be easily biologically transformed into bioenergy sources such as ethanol, methanol, and butanol; valuable phenolics and biotechnological products such as 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 flavour compounds, and organic acids. Thus, the value addition of jackfruit waste can support sustainable solutions 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 waste are summarized with recent findings.
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