Some studies in the utilization of jack fruit wastes as a source of pectin

Jack fruit (Artocarpa8 integrifolia) is abundantly grown in many parts
of the country, particulary in the South and is available very cheap during
the season. As a result of investigations carried out at the Central Food Teahnological
Research Institute, Mysore, the edible portion of the fruit has been
successfully processed into high class canned and dried products, nectar,
preserves, confections, etc (1,2). The seeds enclosed in the edible bulbs have
also been utilized in a number of ways (3). The edible portion (pulp) of the
fruit along with the enclosed seeds, however, constitutes only about 55 per
cent of the total weight. The rest 45 per cent is practically a waste material.
The pericarp portion has been reported to be a fairly rich source of pectin.
Large quantities of the inedible portion left over as a waste material, and
available free of cost, in the commercial processing of jack fruits, can therefore,
be profitably utilized for the production of pectin. For its exploitation
in this regard, the data available in literature are, however, rather meagre.
The jellying power of the pectin preparation obtained from the pericarp by
earlier workers (4) was also rather poor. The present studies were, therefore,
undertaken as a part of our investigations on the important indigenous fruits
rich in pectin, for their utilization as a source of pectin. These studies aimed
mainly at standardization of conditions for the preparation of a high jelly
grade pectin from jack fruit wastes, and at obtaining data of commercial
importance in this regard.