Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules

Food chemistry advances Pub Date : 2025-08-05 DOI:10.1016/j.focha.2025.101076

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

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Abstract

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.

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杂叶树浆的预处理及湿造粒技术在菠萝蜜益生菌颗粒生产中的应用

采用湿法造粒技术，将异叶菠萝蜜果肉（Artocarpus heterophyllus pulp， JP）与干酪乳杆菌（Lactobacillus casei）混合制成益生菌菠萝蜜颗粒。目的是利用菠萝蜜为原料，创造一种新颖的功能性食品。用0.5%抗坏血酸在95°C下处理3分钟，以降低多酚氧化酶活性，得到可接受的颜色，然后用果胶酶（0.75%）处理，得到菠萝蜜pur忧郁。最佳颗粒配方为35%的菠萝蜜，50:50的烤小麦粉和糖的混合物，1.5%的硬脂酸镁，得到的益生菌计数为7.29±0.03 logCFU/g干重。这些发现证明了益生菌菠萝蜜颗粒作为一种多功能食品的潜力，为利用菠萝蜜促进健康提供了一种可扩展的方法。这项研究有助于可持续食品创新，通过改善营养和增值农产品提高社会效益。

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