The potential of immature jackfruit in meat analogues

The jackfruit, the fruit of the jackfruit tree ( Artocarpus heterophyllus ), is a unique tropical fruit. While sweet and fruity in its ripe form, in its immature form, the jackfruit flesh mimics the texture of meat, making it an increasingly popular plant-based meat analogue. To reach its full potential as an ingredient for meat analogues, a better understanding of the immature fruit properties in relation to its behaviour in food products is required. This review focuses on immature jackfruit as an ingredient in meat-like applications. Specifically, we discuss the processing of immature jackfruit, its use in plant-based meat analogues and hybrid meat products, the impact of its implementation on textural and sensorial attributes, and the nutritional composition of the fruit. We conclude with an outlook on challenges and opportunities for research and applications that can boost the implementation of jackfruit as an ingredient in plant-based foods. Traditionally, immature jackfruit has been used as a vegetable in various cuisines. Current preservation methods include the addition of preservatives and the application of heat treatment. Immature jackfruit has a unique fibrous structure that closely resembles meat and has been successfully incorporated into plant-based meat analogues and hybrid products. While its low protein content may limit its role as a standalone meat analogue, the dietary fibre content of jackfruit offers valuable nutritional benefits that support its inclusion in a more balanced, plant-based diet.