Vol. 7, Issue 10, Part B (2025)

Jackfruit (Artocarpus heterophyllus Lam.) is an underutilized tropical fruit with exceptional nutritional, medicinal, and industrial potential. Despite being rich in carbohydrates, proteins, vitamins, minerals, and bioactive compounds, large quantities of jackfruit and its by-products are wasted annually due to inadequate post-harvest infrastructure and limited processing facilities. This review synthesizes recent research on the nutritional composition, health-promoting properties, and industrial utilization of jackfruit within a circular economy framework aimed at zero-waste production. Jackfruit pulp and seeds are abundant in phenolics, flavonoids, carotenoids, and resistant starch, offering diverse health benefits such as antioxidant, anti-diabetic, anti-obesity, cardioprotective, anti-cancer, and immune-boosting effects. Clinical and experimental studies have highlighted its role in reducing chronic disease risks and improving gut health. Equally important is the valorization of non-edible by-products peel, core, and latex into value-added products such as pectin, nutraceuticals, bioplastics, animal feed, and biofuels. These innovations not only mitigate environmental pollution but also enhance rural incomes and support sustainable food systems. The review provides practical recommendations for industries, policymakers, and researchers to strengthen jackfruit-based value chains, promote product diversification, and integrate renewable energy and eco-friendly packaging technologies. By bridging nutrition, health, and industrial applications, jackfruit holds promise as a model crop for sustainable development and circular bioeconomy initiatives worldwide.