Jackfruit shred (Artocarpus heterophyllus)

Description

• Young/green jackfruit shredded into long, meat-like fibers; typically blanched/cooked, lightly brined and packed plain (in water/brine) or seasoned (oils, acids, spices).

• Sensory profile: neutral–vegetal base with stringy pull, good sauce uptake, and a tender, juicy bite; color pale cream to light tan.

Caloric value (per 100 g)

• Plain, drained (no sauce): ~25–45 kcal; carbohydrates 5–9 g; fiber 2–4 g; protein 1–2 g; fat ≤0.5 g; sodium variable (from brine).

• In seasoned sauces: kcal, sugars, and sodium scale with °Brix and recipe.

Key constituents

• Carbohydrates & fiber: pectins/hemicelluloses (body, water-binding); in unripe pulp, starch that can form RS3 — retrograded resistant starch after cooking/cooling.

• Phytochemicals: carotenoids (β-carotene, lutein) and polyphenols (flavonoids), levels process-dependent.

• Minerals/vitamins: mainly potassium; small residues of vitamin C and some B vitamins.

Production process

• Raw prep: select immature fruit, trim, de-core, remove rind; blanch/precook to soften.

• Shredding: mechanical shredders or hand-pull to target fiber length/width; optional calcium chloride for firmness.

• Formulation: pack plain (water/brine) or season (salt, organic acids, spices; optional oil).

• Stabilisation: retort sterilisation (ambient-stable cans/pouches) or chilled under MAP — modified atmosphere packaging/vacuum; some lines use HPP — high pressure processing.

• Quality controls: drained weight, pH (acidified lines typically ≤4.6), Aw — water activity, moisture, NaCl, texture (TPA), color (L*a*b*), microbiology (post-process), foreign-matter free.

Sensory and technological properties

• Fibrous structure delivers pulled-style strands and high sauce absorption.

• High water-binding supports juiciness and yield; mild flavor is highly adaptable to marinades, rubs, and spices.

• Surface drying/sear after draining improves browning and bite in hot applications.

Food applications

• Pulled-style mains: sandwiches/buns, tacos, wraps, pizza toppings, grain bowls.

• Culinary bases: curries, stews, ragù, bao/gyros fillings, meal kits and ready meals.

• Better-for-you swaps: bulk vegetable center with low energy density in place of part of meat or high-calorie fillings.

Nutrition and health

• Low energy density in plain formats; dietary fiber aids satiety and glycaemic moderation.

• Glycaemic index can be lower when cooked–cooled (↑ RS3).

• Sodium varies—choose reduced-salt or rinse drained product.

• Potassium naturally present—consider in CKD dietary planning.

Fat profile

• Very low total fat; residual lipids are mainly PUFA — polyunsaturated fatty acids (potentially beneficial when balanced, more oxidation-prone) and MUFA — monounsaturated fatty acids (often neutral/beneficial), with minimal SFA — saturated fatty acids (best moderated overall). TFA — trans fatty acids are negligible; MCT — medium-chain triglycerides not significant.

Quality and specifications (typical topics)

• Geometry: target shred length/width, uniformity, and absence of cores/rind.

• Chem/phys: pH, Aw, moisture, NaCl, °Brix (if sauced), firmness (TPA).

• Microbiology: commercial sterility for retorted goods or validated chilled shelf life (MAP/HPP); pathogens absent/25 g.

• Packaging: moisture-barrier, vacuum integrity, clear drained weight declaration.

Storage and shelf life

• Ambient (retorted): typically 18–36 months unopened; refrigerate after opening and use within 2–3 days.

• Chilled (vacuum/MAP): 0–4 °C, 30–90 days depending on process; shorter without HPP.

• Frozen: –18 °C for 6–12 months; expect syneresis on thaw—bind with sauce.

Allergens and safety

• Naturally gluten-free and soy-free unless seasonings include soy sauce, wheat-based ingredients, mustard, celery, etc.

• Possible latex–fruit syndrome cross-reactivity (latex-allergic individuals).

• For acidified packs, maintain pH control and CCP verification under GMP/HACCP.

INCI functions in cosmetics (when applicable)

• INCI: Artocarpus Heterophyllus Fruit Extract.

• Roles: antioxidant, skin-conditioning, masking (limited, with safety/claim substantiation).

Troubleshooting

• Mushy texture: overcooking or high Aw → shorten thermal step, add firming (CaCl₂), improve dewatering.

• Watery purge in pack: inadequate binding → raise soluble solids (°Brix) in sauce, add citrus fiber/starches, optimise vacuum.

• Bland flavor: increase acid/salt/umami, marinate longer, and sear to drive Maillard.

• Uneven seasoning uptake: increase tumble/marinade time, reduce shred width, or apply vacuum tumble.

• Short chilled shelf life: higher acidification, consider HPP, optimise MAP gas and overall hurdle design.

Sustainability and supply chain

• Jackfruit trees offer high yield per hectare and climate resilience; shredding supports plant-forward menus with a lower GHG footprint than meat.

• Operate under GMP/HACCP; manage effluents toward BOD/COD targets; use recyclable packaging and maintain traceability.

Labelling

• Examples: “jackfruit shred in brine”, “seasoned jackfruit shred”. Declare ingredients, drained weight, and nutrition; identify allergens if present from seasonings.

• Potential claims (vegan, low fat, source of fiber) only when criteria are met.

Conclusion

Jackfruit shred provides a convincing pulled texture, neutral flavor platform, and low-calorie bulk that readily carries sauces and spices. By tuning shred geometry, hydration/Aw, acid–salt balance, and stabilisation method (retort, MAP, or HPP), producers and chefs can deliver juicy, consistent, and safe products across retail and foodservice.

Mini-glossary

• GI — glycaemic index: Blood-glucose response; lowered by fiber, fat, and cooling (↑ RS3).

• RS3 — retrograded resistant starch: Less-digestible starch formed on cooling; supports glycaemic moderation.

• PUFA — polyunsaturated fatty acids: Potentially beneficial when balanced; more oxidation-prone.

• MUFA — monounsaturated fatty acids: Often neutral/beneficial and relatively stable.

• SFA — saturated fatty acids: Keep moderated overall; minimal here.

• TFA — trans fatty acids: Negligible in non-hydrogenated jackfruit products.

• MCT — medium-chain triglycerides: Not significant in jackfruit.

• MAP — modified atmosphere packaging: Gas mix that extends chilled shelf life.

• HPP — high pressure processing: Cold pasteurisation to extend chilled shelf life.

• Aw — water activity: Governs microbial stability.

• GMP/HACCP — good manufacturing practice / hazard analysis and critical control points: Preventive systems with validated CCPs.

• BOD/COD — biochemical/chemical oxygen demand: Wastewater metrics linked to environmental impact and treatment efficiency.

References__________________________________________________________________________

Gupta A, Marquess AR, Pandey AK, Bishayee A. Jackfruit (Artocarpus heterophyllus Lam.) in health and disease: a critical review. Crit Rev Food Sci Nutr. 2023;63(23):6344-6378. doi: 10.1080/10408398.2022.2031094. 

Abstract. Artocarpus heterophyllus Lam. (Family Moraceae), is a tropical tree, native to India and common in Asia, Africa, and several regions in South America. The fruit is commonly known as jackfruit which is one of the largest edible fruits in the world. Jackfruits comprises a wide range of nutrients, including minerals, carbohydrates, volatile compounds, proteins, and vitamins. The fruit, bark, leaves, and roots are endowed with therapeutic attributes and are utilized in the many traditional medicinal systems for the management of various ailments. Fruit and seeds are commonly used to prepare various food items, including sauce, ice creams, jams, jellies, and marmalades. Due to unique texture, jackfruit is becoming a popular meat substitute. Based on preclinical studies, jackfruit exhibits antimicrobial, antioxidant, anti-melanin, antidiabetic, anti-inflammatory, immunomodulatory, antiviral, anthelmintic, wound-healing, and antineoplastic activities. Clinical studies reveal that the leaves possess antidiabetic action in healthy and insulin-independent diabetic individuals. Despite numerous health benefits, regrettably, jackfruit has not been properly utilized in a marketable scale in areas where it is produced. This review delivers an updated, comprehensive, and critical evaluation on the nutritional value, phytochemical profiling, pharmacological attributes and underlying mechanisms of action to explore the full potential of jackfruit in health and disease.

Ranasinghe RASN, Maduwanthi SDT, Marapana RAUJ. Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review. Int J Food Sci. 2019 Jan 6;2019:4327183. doi: 10.1155/2019/4327183. 

Abstract. Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit. Several countries have developed different food products such as jam, jellies, marmalades, and ice creams using pureed jackfruit. The several parts of jack tree including fruits, leaves, and barks have been extensively used in traditional medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic effects. Despite all these benefits, unfortunately, the fruit is underutilized in commercial scale processing in regions where it is grown. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production.

Li Y, Chen Y, Li C, Wu G, He Y, Tan L, Zhu K. Polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp Ameliorates Dextran Sodium Sulfate-Induced Enteritis in Rats. Int J Mol Sci. 2024 Jan 29;25(3):1661. doi: 10.3390/ijms25031661. 

Abstract. A polysaccharide from Artocarpus heterophyllus Lam. (jackfruit) pulp (JFP-Ps) is known for its excellent bioactivities. However, its impact on small intestinal barrier function is still largely unexplored. The study aimed to examine the protection effect of JFP-Ps against dextran sodium sulfate-induced enteritis and its underlying mechanism. This research revealed that JFP-Ps mitigated small intestinal tissue damage by reducing the expression of pro-inflammatory cytokines and promoting the expression of the anti-inflammatory cytokine interleukin-10 in the small intestine. JFP-Ps diminished oxidative stress by bolstering the activity of antioxidant enzymes and reducing the concentration of malondialdehyde in the small intestine. In addition, JFP-Ps may restore the mechanical barrier and inhibit intestinal structure damage by augmenting the expression of short-chain fatty acids (SCFAs) receptors (GPR41/43) and up-regulating the expression of tight junction proteins (occludin). In conclusion, JFP-Ps may positively influence intestinal health by relieving oxidative stress in the small intestine, improving mechanical barrier function, activating the SCFA-GPR41/GPR43 axis, and inhibiting TLR4/MAPK pathway activation. The results augment our comprehension of the bioactivities of JFP-Ps, corroborating its great potential as a functional food.

Cheng M, He J, Gu Y, Wu G, Tan L, Li C, Xu F, Zhu K. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants (Basel). 2023 Dec 23;13(1):37. doi: 10.3390/antiox13010037. 

Abstract. An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Artocarpus heterophyllus Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin-Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.

Felli R, Yang TA, Abdullah WNW, Zzaman W. Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Trop Life Sci Res. 2018 Mar;29(1):113-126. doi: 10.21315/tlsr2018.29.1.8.

Abstract. Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.