Abstract Jackfruit (Artocarpus heterophyllus Lam.) is recognized for its taste and nutritional
value but poses significant waste management challenges due to its sizable seeds, peels …

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 …

Jackfruit is a potential natural resource for many valuable biomaterials. The wastes from
jackfruit are rich in carbohydrate, proteins, fats and phytochemicals. These wastes can be …

Contribution/Originality: About 60% and above of the jackfruit is normally discarded as
waste, however researchers from all over the world has found out various ways through …

Thus far, little is known about whether jackfruit flake, a byproduct of jackfruit, can be used as
a fermentation substrate to obtain value-added products through microbial fermentation …

Waste valorization using biological methods for value addition as well as environmental
management is becoming popular approach for sustainable development. The present …

There are portions of both edible and non-edible waste in every food source. In order to use
the most amount of plant or animal resources, modern agriculture is concentrating on agro …

The research aimed to preserve jackfruit and produce value-added food products to address
the seasonal availability of jackfruit, which often results in significant waste. Due to its limited …

Abstract Jackfruit (Artocarpus heterophyllus Lam.) processing industries generate
considerable amount of solid wastes in the form of peels, seeds and latex which leads …

Processing pineapple field residues (PR), a significant waste from the pineapple industry,
into multiple value-added products based on the biorefinery concept can reduce waste …