Comparative Evaluation of Jackfruit ( Artocarpus heterophyllus ) Growth Stages for Functional Food Development: Bioactivity and Antidiabetic Assessment

Abstract

Jackfruit is a tropical fruit available in abundance; however, due to its highly perishable nature, it undergoes rapid deterioration after harvest despite possessing high nutritional value. To address this limitation, the research was conducted to find out the changes in physicochemical, bioactive, antioxidant, and in vitro antidiabetic properties of jackfruit at different growth stages, to identify suitable stages for its utilization in the development of value‐added products, and thereby minimize postharvest losses. The Immature stage 1 (IMS‐1) exhibited higher dietary fiber, antioxidant activity, bioactive content, and in vitro antidiabetic potential, making it more suitable for value‐added product development. The partially ripened stage was characterized by higher Total Soluble Solids, pH, total sugar, and starch, while lower Titratable Acidity. Antioxidant activity, phenolic, and flavonoid content decrease with growth stages. The estimated glycemic index observed for different growth stages was 42.65 for IMS‐1, 44.78 for immature stage‐2 (IMS‐2), 56.79 for mature stage, and 49.76 for PRS, indicating a low glycemic index for immature stages. These results led to the selection of IMS‐1 as an optimal stage for the development of functional chapati . Various incorporation levels of IMS‐1 powder were analyzed to identify the formulation with optimal sensory acceptance, and the chosen formulation was further investigated for its in vitro antidiabetic effectiveness in comparison to a control chapati . The IMS‐1 (2.5%) enriched chapati exhibited a notable antidiabetic property while maintaining desirable sensory characteristics. These findings demonstrate that systematic optimization of growth stages is an effective approach to enhance their nutritional and functional properties.