Enzyme-assisted extraction, structural characterization, and bioactivities of oligosaccharides from jackfruit shreds

Jackfruit shreds, an underutilized processing byproduct, were investigated as a source of bioactive oligosaccharides. An enzyme-assisted extraction method was optimized, and the structural characteristics and bioactivities of the obtained oligosaccharides were evaluated. The optimal conditions included an enzyme dosage of 0.20% (w/w), a pectinase-to-cellulase ratio of 1:3, an extraction time of 3.0 h, and a temperature of 45 °C, resulting in a oligosaccharide yield of 8.23 ± 0.23%, representing a 49.19% increase compared to the unoptimized process. Two fractions (JFP-40 and JFP-80) were purified and characterized. JFP-40 had a higher molecular weight and better thermal stability, whereas JFP-80 exhibited a lower molecular weight, possible triple-helix conformation, and superior moisture-retention capacity. In vitro assays showed that JFP-80 possessed stronger DPPH and hydroxyl radical scavenging activities and higher inhibitory effects against α-glucosidase, α-amylase, and tyrosinase, while JFP-40 showed higher ABTS radical scavenging activity.Jackfruit shreds are a promising resource for producing bioactive oligosaccharides.

The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02257-y.