Valorization of jackfruit waste-derived flours and starch as functional wall materials for β-carotene...

Jackfruit (Artocarpus heterophyllus Lam.) is widely cultivated in Southeast Asia, producing large amounts of by-products such as peel, rag, and seeds, which are often discarded, causing environmental and economic concerns. These by-products are rich in carbohydrates and bioactive compounds, representing an underutilized resource. To address this waste issue, this study investigated the potential of jackfruit by-products, particularly seed flour (JSF) and seed starch (JSS), as functional ingredients and sustainable wall materials for β-carotene microencapsulation. The aim was to improve the stability of β-carotene, a hydrophobic antioxidant vulnerable to oxidative damage from light and heat due to its unsaturated structure. JSF showed the highest flour yield (66.03 %) and carbohydrate content (80.05 %), making it highly suitable for starch extraction and food applications. Microcapsules made with JSS achieved the highest encapsulation efficiency (57.30 %) and controlled release properties, while JSF-based microcapsules exhibited the highest encapsulation yield (10.54 %) and antioxidant activity (DPPH: 28.76 and FRAP: 48.13 μmol Trolox/g sample). Both materials significantly outperformed commercial potato starch in protecting β-carotene during simulated gastrointestinal digestion. These results highlight the feasibility of using jackfruit seed-derived materials as effective, eco-friendly alternatives in functional food development, promoting waste valorization, sustainability, and enhanced bioactive delivery.