The potential of immature jackfruit in meat analogues

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