Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules
This study aimed to develop probiotic jackfruit granules by blending Artocarpus heterophyllus pulp (JP) with Lactobacillus casei using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5 % ascorbic acid...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-09-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2500190X |
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| author | Ngoc Quy Nguyen Minh Tien Nguyen Thanh Viet Nguyen Tan Phat Dao Chi Khang Van Tri Nhut Pham Anh Kim Thi Le Nhi Yen Thi Tran |
| author_facet | Ngoc Quy Nguyen Minh Tien Nguyen Thanh Viet Nguyen Tan Phat Dao Chi Khang Van Tri Nhut Pham Anh Kim Thi Le Nhi Yen Thi Tran |
| author_sort | Ngoc Quy Nguyen |
| collection | DOAJ |
| description | This study aimed to develop probiotic jackfruit granules by blending Artocarpus heterophyllus pulp (JP) with Lactobacillus casei using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5 % ascorbic acid at 95 °C for 3 min to reduce polyphenol oxidase activity, yielding an acceptable color, followed by pectinase enzyme (0.75 %) treatment to produce jackfruit purée. Optimal granule formulation was achieved with 35 % jackfruit purée, a 50:50 blend of roasted wheat flour and saccharose, and 1.5 % magnesium stearate, resulting in a probiotic count of 7.29 ± 0.03 logCFU/g dry weight. These findings demonstrate the potential of probiotic jackfruit granules as a multi-functional food product, offering a scalable approach to utilize jackfruit in health-promoting goods. This research contributes to sustainable food innovation, enhancing societal benefits through improved nutrition and value-added agricultural products. |
| format | Article |
| id | doaj-art-54cb3261a689425eaa7571ca496feaa4 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-54cb3261a689425eaa7571ca496feaa42025-08-20T05:08:18ZengElsevierFood Chemistry Advances2772-753X2025-09-01810107610.1016/j.focha.2025.101076Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granulesNgoc Quy Nguyen0Minh Tien Nguyen1Thanh Viet Nguyen2Tan Phat Dao3Chi Khang Van4Tri Nhut Pham5Anh Kim Thi Le6Nhi Yen Thi Tran7Faculty of Pharmacy, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamFaculty of Pharmacy, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, VietnamSaigon Pharmaceutical Science and Technology Center, University of Medicine and Pharmacy at Ho Chi Minh City, Ho Chi Minh City, VietnamInstitute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 700000 Ho Chi Minh City, Vietnam; Corresponding author.This study aimed to develop probiotic jackfruit granules by blending Artocarpus heterophyllus pulp (JP) with Lactobacillus casei using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5 % ascorbic acid at 95 °C for 3 min to reduce polyphenol oxidase activity, yielding an acceptable color, followed by pectinase enzyme (0.75 %) treatment to produce jackfruit purée. Optimal granule formulation was achieved with 35 % jackfruit purée, a 50:50 blend of roasted wheat flour and saccharose, and 1.5 % magnesium stearate, resulting in a probiotic count of 7.29 ± 0.03 logCFU/g dry weight. These findings demonstrate the potential of probiotic jackfruit granules as a multi-functional food product, offering a scalable approach to utilize jackfruit in health-promoting goods. This research contributes to sustainable food innovation, enhancing societal benefits through improved nutrition and value-added agricultural products.http://www.sciencedirect.com/science/article/pii/S2772753X2500190XArtocarpus heterophyllus utilizationEnzyme-assisted processingFunctional food developmentLactobacillus casei incorporationWet granulation process |
| spellingShingle | Ngoc Quy Nguyen Minh Tien Nguyen Thanh Viet Nguyen Tan Phat Dao Chi Khang Van Tri Nhut Pham Anh Kim Thi Le Nhi Yen Thi Tran Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules Food Chemistry Advances Artocarpus heterophyllus utilization Enzyme-assisted processing Functional food development Lactobacillus casei incorporation Wet granulation process |
| title | Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| title_full | Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| title_fullStr | Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| title_full_unstemmed | Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| title_short | Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| title_sort | pre treatment of artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules |
| topic | Artocarpus heterophyllus utilization Enzyme-assisted processing Functional food development Lactobacillus casei incorporation Wet granulation process |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2500190X |
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