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The Utilization of Jackfruit ( Artocarpus heterophyllus L.) Waste towards Sustainable Energy and Biochemicals: The Attainment of Zero-Waste Technologies

Author

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  • Prakash Kumar Sarangi

    (College of Agriculture, Central Agricultural University, Imphal 795004, India
    These authors contributed equally to this work.)

  • Rajesh Kumar Srivastava

    (Department of Biotechnology, Gandhi Institute of Technology and Management (GITAM), Visakhapatnam 530045, India
    These authors contributed equally to this work.)

  • Akhilesh Kumar Singh

    (Department of Biotechnology, Mahatma Gandhi Central University, Motihari 845401, India)

  • Uttam Kumar Sahoo

    (Department of Forestry, Mizoram University, Aizawl 796004, India)

  • Piotr Prus

    (Department of Agronomy, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. Prof. S. Kaliskiego 7, 85-796 Bydgoszcz, Poland)

  • Paweł Dziekański

    (Department of Economics and Finance, Jan Kochanowski University in Kielce, 25-369 Kielce, Poland)

Abstract

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 ( Artocarpus heterophyllus L.) fruit is lost during its processing as waste in the form of peeled skin and core, both of which have not been utilized and, thus these contribute to disposal as well as pollution issues. The major components such as cellulose and hemicellulose can be easily biologically transformed into bioenergy sources such as ethanol, methanol, and butanol; valuable phenolics and biotechnological products such as pectin, citric acid, bromelain, ferulic acid, and vanillin; and many other products. These residues can also be utilized as essential sources for the biological transformation process, leading to the production of numerous products with added value, such as phenolic antioxidants, phenolic flavour compounds, and organic acids. Thus, the value addition of jackfruit waste can support sustainable solutions towards food and nutritional security. In this way, zero waste can be achieved through novel biorefineries, which are critically highlighted in this paper. Furthermore, novel technologies for the conversion of jackfruit waste are summarized with recent findings.

Suggested Citation

  • Prakash Kumar Sarangi & Rajesh Kumar Srivastava & Akhilesh Kumar Singh & Uttam Kumar Sahoo & Piotr Prus & Paweł Dziekański, 2023. "The Utilization of Jackfruit ( Artocarpus heterophyllus L.) Waste towards Sustainable Energy and Biochemicals: The Attainment of Zero-Waste Technologies," Sustainability, MDPI, vol. 15(16), pages 1-30, August.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:16:p:12520-:d:1219527
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    References listed on IDEAS

    as
    1. Akhilesh Kumar Singh & Priti Pal & Saurabh Singh Rathore & Uttam Kumar Sahoo & Prakash Kumar Sarangi & Piotr Prus & Paweł Dziekański, 2023. "Sustainable Utilization of Biowaste Resources for Biogas Production to Meet Rural Bioenergy Requirements," Energies, MDPI, vol. 16(14), pages 1-22, July.
    2. Zhang, Cunsheng & Kang, Xinxin & Wang, Fenghuan & Tian, Yufei & Liu, Tao & Su, Yanyan & Qian, Tingting & Zhang, Yifeng, 2020. "Valorization of food waste for cost-effective reducing sugar recovery in a two-stage enzymatic hydrolysis platform," Energy, Elsevier, vol. 208(C).
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    5. Lorena De Medina-Salas & Mario Rafael Giraldi-Díaz & Eduardo Castillo-González & Laura Elena Morales-Mendoza, 2020. "Valorization of Orange Peel Waste Using Precomposting and Vermicomposting Processes," Sustainability, MDPI, vol. 12(18), pages 1-14, September.
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