JACKFRUIT SEEDS: A COMPREHENSIVE REVIEW OF NUTRITIONAL COMPOSITION, FUNCTIONAL PROPERTIES, AND POTENTIAL APPLICATIONS

Jackfruit (Artocarpus heterophyllus Lam.) is one of the most abundant tropical fruit trees, which produces the largest known edible fruit by any tree. While its pulp is commonly consumed, the seeds—which contribute to nearly 18–25% of the total fruit weight—are often underutilized or discarded in spite of their rich nutritional and functional potential. This review delivers a comprehensive overview of jackfruit seeds, pointing out their nutritional composition, bioactive constituents, functional properties, and prospective applications across various sectors. Jackfruit seeds contain carbohydrates, proteins, dietary fiber, essential amino acids, vitamins, and minerals, along with phytochemicals such as flavonoids, tannins, phenolic acids, and saponins. These compounds have antioxidant, antimicrobial, anti-inflammatory, antidiabetic, and immunomodulatory properties that contribute to the prevention and management of chronic and lifestyle-related disorders, such as cardiovascular disease, diabetes, gastrointestinal complications, and certain cancers. Functionally, jackfruit seed flour, starch, and protein isolates showcase promising emulsifying, foaming, and binding properties, substantiating their integration into bakery products, snacks, nutraceuticals, and cosmetic. Despite these advantages, the large-scale utilization of jackfruit seeds remains limited by factors such as post-harvest perishability, the presence of antinutritional compounds, and the limited availability of processing technologies. Addressing these obstacles through optimized storage, innovative processing, and extraction techniques could enhance the bioavailability as well as reduce the anti-nutrient content. Overall, jackfruit seeds represent a sustainable and underexploited resource that can reduce food waste, provide health-promoting ingredients, and support the development of functional foods, pharmaceuticals, and cosmetics, thereby contributing to nutrition security and sustainable food innovation.