Scientists created a special type of starch from jackfruit seeds by treating it with natural enzymes. This new starch has tiny holes in it, making it better at absorbing water and oil than regular starch. The researchers tested different enzymes and found that each one created different sized holes and changed how the starch behaves. These findings suggest this special starch could be used in medicines to release drugs slowly, in food to add nutrients, or in other industrial products. This is early-stage research showing the potential of jackfruit seeds as a useful ingredient.

The Quick Take

  • What they studied: How treating starch from jackfruit seeds with different enzymes changes its structure and properties, making it more useful for food and medicine applications.
  • Who participated: This was a laboratory study testing jackfruit seed starch samples under different conditions. No human participants were involved.
  • Key finding: Enzymes created tiny holes in the starch, increasing its ability to absorb water (from 77.7% to 87.5%) and oil (from 91% to 112.5%), making it much more absorbent than untreated starch.
  • What it means for you: This research is early-stage and laboratory-based. While promising for future food and medicine development, these findings don’t directly apply to what you eat today. It may lead to new products in the coming years.

The Research Details

Scientists took starch from jackfruit seeds and treated it with three different types of enzymes (natural proteins that break down starch). They tested different amounts of enzymes and different treatment times to see how these changes affected the starch’s structure and properties. They used powerful microscopes to look at the tiny holes created in the starch and measured how well it absorbed water and oil. They also tested how the starch behaved when heated and how it performed in cooking-like conditions.

Understanding how enzymes change starch structure is important because it allows scientists to design better ingredients for specific uses. By controlling the enzyme type, amount, and treatment time, researchers can create starch with exactly the properties needed for different applications—like slowly releasing medicine or holding nutrients in food.

This is a controlled laboratory study published in a scientific journal, which means it followed strict procedures and was reviewed by experts. However, because it’s laboratory-based without human testing, the results show potential but need further research before real-world applications. The study tested multiple variables systematically, which strengthens the findings.

What the Results Show

The three enzymes created different results. The first enzyme (α-amylase) made the largest holes (up to 1.13 micrometers), the second enzyme (glucoamylase) made smaller holes (up to 0.62 micrometers), and using both enzymes together created a mix of hole sizes (0.16 to 1.38 micrometers). All enzyme treatments improved the starch’s ability to absorb water and oil compared to untreated starch. The treated starch absorbed 77.7% to 87.5% water and 91% to 112.5% oil, compared to the original starch. The enzymes also changed how the starch behaved when heated, making it more stable at higher temperatures. Different enzyme combinations produced different amounts of amylose (a starch component), ranging from 34.4% to 41.4%.

The study found that all three factors tested—enzyme type, enzyme amount, and treatment time—significantly affected the final starch properties. The treated starch showed increased crystallinity (the organized structure of starch molecules) and different swelling and dissolving behaviors depending on which enzyme was used. These changes suggest the starch could be customized for different purposes by choosing the right enzyme treatment.

This research builds on existing knowledge that enzymatic treatment can improve starch properties. The findings align with previous studies showing that enzymes can create porous (hole-filled) starch with better absorption properties. However, this is one of the first detailed studies specifically examining jackfruit seed starch with multiple enzyme combinations, making it a novel contribution to the field.

This study was conducted only in laboratory conditions with starch samples, not in real food products or in human bodies. The sample size and specific conditions tested are not fully detailed in the available information. Results from laboratory studies don’t always translate directly to real-world applications. Further testing would be needed to determine if this starch is safe and effective for actual food or medicine use.

The Bottom Line

This research is promising but preliminary. It suggests that enzyme-treated jackfruit seed starch could have useful applications, but more research is needed before any recommendations can be made for consumer use. Scientists should conduct follow-up studies testing these starches in actual food products and, eventually, in human studies.

Food scientists and pharmaceutical companies developing new products should find this interesting. People interested in sustainable, plant-based ingredients may appreciate the potential of jackfruit seeds. However, this research doesn’t currently apply to individual dietary choices or health decisions.

This is early-stage research. If promising, it could take 5-10 years or more before enzyme-treated jackfruit starch appears in actual consumer products. Further laboratory testing, safety studies, and product development would be needed first.

Want to Apply This Research?

  • Not applicable—this is laboratory research without direct consumer application at this stage. Future tracking could involve monitoring for jackfruit seed starch products in food labels once they become available.
  • No immediate behavior change is recommended based on this research. Users could stay informed about jackfruit-based products as they develop and become available in the market.
  • Monitor food and supplement ingredient lists for jackfruit seed starch products as they are developed. When such products become available, users could track their consumption and any effects, though this research doesn’t yet provide guidance on optimal use.

This research is laboratory-based and preliminary. It does not provide guidance for consumer use and should not be used to make dietary or health decisions. Jackfruit seed starch products are not yet widely available for consumer use. Anyone interested in new food ingredients or supplements should consult with a healthcare provider. This summary is for educational purposes and does not constitute medical or nutritional advice.