Only 42% of Uganda’s population has access to electricity. The population continues to use firewood and charcoal as a source of energy, which leads to depletion of forests thus to climate change. The purpose of this ...Only 42% of Uganda’s population has access to electricity. The population continues to use firewood and charcoal as a source of energy, which leads to depletion of forests thus to climate change. The purpose of this study was to assess the potential of biogas production from jackfruit waste, banana peels, and pineapple peels when co-digested with cow dung as an alternative energy source. Substrates for each waste were co-digested with varying proportions (0%, 25%, and 50%) of cow dung using laboratory-scale 250 mL anaerobic digestors. The total biogas generation for jackfruit waste, banana peels, and pineapple peels after 30 days of anaerobic digestion was 82.3, 189, and 262 mL, respectively. When jack fruit waste, pineapple peels and banana peels were co-digested with 25% cow dung, the total amount of biogas produced increased by a factor of two and three, respectively. However, 50% of cow dung only significantly (p ≤ 0.05) improved for jack fruit waste by two folds. Therefore, the results indicated that jackfruit waste, banana and pineapple peels can be used for biogas production to augment energy supply. .展开更多
Jackfruit is cross-pollinated and mostly seed propagated, a wide range of variation exists in fruit quality. With the development of efficient vegetative propagation methods, excellent genotypes selected from these se...Jackfruit is cross-pollinated and mostly seed propagated, a wide range of variation exists in fruit quality. With the development of efficient vegetative propagation methods, excellent genotypes selected from these seed propagated seedlings will gradually replace other genotypes in jackfruit producing areas. In this study, genetic diversity of 50 jackfruit accessions from three provinces in China was analyzed based on amplified fragment length polymorphic （AFLP） markers. A total of 320 unambiguous bands were produced by eight primer combinations, and 65 （20.3%） of them were polymorphic. Genetic similarity coefficients ranged from 0 to 0.9841, with an average of 0.5000, indicating a moderate genetic diversity in this collection. The dendrogram derived by unweighted pair group method with arithmetic mean algorithm （UPGMA） analysis revealed five groups, and no correlation between genetic relationship and geographical origin were found. Accessions of soft and firm flesh type were not clustered into distinct groups, neither could yearly bearing once, or twice fruit accessions. This study has provided useful information for collection and preservation of jackfruit germplasm worldwide.展开更多
Renewable biomass-derived carbon materials have attracted increasing research attention as promising electrode materials for electrochemical energy storage devices, such as sodium-ion batteries (SIBs), due to their ou...Renewable biomass-derived carbon materials have attracted increasing research attention as promising electrode materials for electrochemical energy storage devices, such as sodium-ion batteries (SIBs), due to their outstanding electrical conductivity, hierarchical porous structure, intrinsic heteroatom doping, and environmental friendliness. Here, we investigate the potential of hierarchical N-doped porous carbon (NPC) derived from jackfruit rags through a facile pyrolysis as an anode material for SIBs. The cycling performance of NPC at 1 A/g for 2000 cycles featured a stable reversible capacity of 122.3 mA h/g with an outstanding capacity retention of 99.1%. These excellent electrochemical properties can be attributed to the unique structure of NPC;it features hierarchical porosity with abundant carbon edge defects and large speci c surface areas. These results illuminate the potential application of jackfruit rags-derived porous carbon in SIBs.展开更多
In China, little information is known about the nutrient requirements of jackfruits and the traditional nutrient management usually depends on the experience. Therefore, in this study, an attempt was made to standardi...In China, little information is known about the nutrient requirements of jackfruits and the traditional nutrient management usually depends on the experience. Therefore, in this study, an attempt was made to standardize the leaf sampling technique and the suitable range of leaf nutrient concentrations for jackfruit (Artocarpus heterophyllus Lam.) nutrient status diagnosis. The sampling result was affected by canopy height, leaf age and time of sampling. Therefore, the three factors were studied. The results illustrated that the stability in level of nutrient concentrations was in 3 - 6 month-old leaves from the central part of the canopy. The most stable period was from April to May for leaf sampling. It was recommended that the stable intracanopy and stable period of nutrient concentrations could be used as the standards of leaf sampling technique. Based on the leaf sampling technique, the standard of leaf nutrient concentrations was summarized, and could be used as the standard of nutrient suitability evaluation.展开更多
Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. ...Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.展开更多
The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Ch...The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Changes in pH, total reducing sugar, ethanol, acetic acid, total phenolics and flavanoids content were examined. A number of antioxidant activities such as ferric reducing antioxidant power （FRAP） and DPPH free radical scavenging activities were comparatively tested to determine the differences in the respective properties during the fermentation process. Results obtained demonstrated that there were differences in the phytochemical and antioxidant properties of fermented jackfruit leaves, depending on the fermentation starters. Fermented leaves using acetic acid bacteria alone, exhibited higher total reducing sugar （6.89 mg glucose/mL） compared to others. The ferric-reducing activities of fermented jackfruit leaves showed an increasing trend in the yeast fermentation process （5.96-10.12 mg ascorbic acid equivalent/mL）. Generally, all extracts of fermented jackfruit leaves exhibited stronger DPPH radical scavenging activity except in the total phenolics and flavonoids content, whereby it showed a decrease trend throughout the fermentation process.展开更多
The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of ...The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of greenhouse gas. World Health Organization highlights that iron deficiency affects billions of people worldwide and remains the leading cause of anemia. With the growth of healthy and sustainable diets and consumers’ better understanding of the relationship between diet, health, and the environment, there is an opportunity to develop novel healthy extruded snacks. The present study was carried out using response surface methodology to investigate the effects of varying proportions of jackfruit seed flour, mung bean flour, and ferrous ammonium phosphate on physical and functional properties of extruded snacks. Experiments were carried out using a central composite rotatable design with three independent parameters such as jackfruit seed flour(%), mung bean flour(%), and ferrous ammonium phosphate (%), and five responses such as bulk density (BD), expansion ratio (ER), hardness, color difference (ΔE), and iron content. It was found that ferrous ammonium phosphate significantly increased the iron content. Bulk density, expansion ratio, and hardness were significantly affected by jackfruit seed flour and mung bean flour. All independent variables significantly influenced colour value. The optimized iron-enrich extruded snacks were obtained at 24.87% jackfruit seed flour, 20.95% mung bean flour, and 0.021% ferrous ammonium phosphate. The optimized extruded snack contained 15.32 g/100 g protein and 22.03 mg/100 g iron content. Results of the study indicate that the optimized extruded snack could be used as a protein and iron source to mitigate malnutrition and anemia.展开更多
文摘Only 42% of Uganda’s population has access to electricity. The population continues to use firewood and charcoal as a source of energy, which leads to depletion of forests thus to climate change. The purpose of this study was to assess the potential of biogas production from jackfruit waste, banana peels, and pineapple peels when co-digested with cow dung as an alternative energy source. Substrates for each waste were co-digested with varying proportions (0%, 25%, and 50%) of cow dung using laboratory-scale 250 mL anaerobic digestors. The total biogas generation for jackfruit waste, banana peels, and pineapple peels after 30 days of anaerobic digestion was 82.3, 189, and 262 mL, respectively. When jack fruit waste, pineapple peels and banana peels were co-digested with 25% cow dung, the total amount of biogas produced increased by a factor of two and three, respectively. However, 50% of cow dung only significantly (p ≤ 0.05) improved for jack fruit waste by two folds. Therefore, the results indicated that jackfruit waste, banana and pineapple peels can be used for biogas production to augment energy supply. .
基金supported by the NationalNatural Science Foundation of China (30771484)Guangdong Agricultural Science and Technology De-velopment Foundation, China (2007A020200006)the Natural Science Foundation of Guangdong Province,China (2007-73)
文摘Jackfruit is cross-pollinated and mostly seed propagated, a wide range of variation exists in fruit quality. With the development of efficient vegetative propagation methods, excellent genotypes selected from these seed propagated seedlings will gradually replace other genotypes in jackfruit producing areas. In this study, genetic diversity of 50 jackfruit accessions from three provinces in China was analyzed based on amplified fragment length polymorphic （AFLP） markers. A total of 320 unambiguous bands were produced by eight primer combinations, and 65 （20.3%） of them were polymorphic. Genetic similarity coefficients ranged from 0 to 0.9841, with an average of 0.5000, indicating a moderate genetic diversity in this collection. The dendrogram derived by unweighted pair group method with arithmetic mean algorithm （UPGMA） analysis revealed five groups, and no correlation between genetic relationship and geographical origin were found. Accessions of soft and firm flesh type were not clustered into distinct groups, neither could yearly bearing once, or twice fruit accessions. This study has provided useful information for collection and preservation of jackfruit germplasm worldwide.
基金financially supported by National Natural Science Foundation of China (Nos. 21875253, 21703249)the 1000 Plan Professorship for Young Talents
文摘Renewable biomass-derived carbon materials have attracted increasing research attention as promising electrode materials for electrochemical energy storage devices, such as sodium-ion batteries (SIBs), due to their outstanding electrical conductivity, hierarchical porous structure, intrinsic heteroatom doping, and environmental friendliness. Here, we investigate the potential of hierarchical N-doped porous carbon (NPC) derived from jackfruit rags through a facile pyrolysis as an anode material for SIBs. The cycling performance of NPC at 1 A/g for 2000 cycles featured a stable reversible capacity of 122.3 mA h/g with an outstanding capacity retention of 99.1%. These excellent electrochemical properties can be attributed to the unique structure of NPC;it features hierarchical porosity with abundant carbon edge defects and large speci c surface areas. These results illuminate the potential application of jackfruit rags-derived porous carbon in SIBs.
文摘In China, little information is known about the nutrient requirements of jackfruits and the traditional nutrient management usually depends on the experience. Therefore, in this study, an attempt was made to standardize the leaf sampling technique and the suitable range of leaf nutrient concentrations for jackfruit (Artocarpus heterophyllus Lam.) nutrient status diagnosis. The sampling result was affected by canopy height, leaf age and time of sampling. Therefore, the three factors were studied. The results illustrated that the stability in level of nutrient concentrations was in 3 - 6 month-old leaves from the central part of the canopy. The most stable period was from April to May for leaf sampling. It was recommended that the stable intracanopy and stable period of nutrient concentrations could be used as the standards of leaf sampling technique. Based on the leaf sampling technique, the standard of leaf nutrient concentrations was summarized, and could be used as the standard of nutrient suitability evaluation.
文摘Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.
文摘The phytochemical and antioxidant properties of fermented jackfruit leaves, using yeast and acetic acid bacteria, individually or in combination during 6 days of fermentation were investigated in the present study. Changes in pH, total reducing sugar, ethanol, acetic acid, total phenolics and flavanoids content were examined. A number of antioxidant activities such as ferric reducing antioxidant power （FRAP） and DPPH free radical scavenging activities were comparatively tested to determine the differences in the respective properties during the fermentation process. Results obtained demonstrated that there were differences in the phytochemical and antioxidant properties of fermented jackfruit leaves, depending on the fermentation starters. Fermented leaves using acetic acid bacteria alone, exhibited higher total reducing sugar （6.89 mg glucose/mL） compared to others. The ferric-reducing activities of fermented jackfruit leaves showed an increasing trend in the yeast fermentation process （5.96-10.12 mg ascorbic acid equivalent/mL）. Generally, all extracts of fermented jackfruit leaves exhibited stronger DPPH radical scavenging activity except in the total phenolics and flavonoids content, whereby it showed a decrease trend throughout the fermentation process.
文摘The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of greenhouse gas. World Health Organization highlights that iron deficiency affects billions of people worldwide and remains the leading cause of anemia. With the growth of healthy and sustainable diets and consumers’ better understanding of the relationship between diet, health, and the environment, there is an opportunity to develop novel healthy extruded snacks. The present study was carried out using response surface methodology to investigate the effects of varying proportions of jackfruit seed flour, mung bean flour, and ferrous ammonium phosphate on physical and functional properties of extruded snacks. Experiments were carried out using a central composite rotatable design with three independent parameters such as jackfruit seed flour(%), mung bean flour(%), and ferrous ammonium phosphate (%), and five responses such as bulk density (BD), expansion ratio (ER), hardness, color difference (ΔE), and iron content. It was found that ferrous ammonium phosphate significantly increased the iron content. Bulk density, expansion ratio, and hardness were significantly affected by jackfruit seed flour and mung bean flour. All independent variables significantly influenced colour value. The optimized iron-enrich extruded snacks were obtained at 24.87% jackfruit seed flour, 20.95% mung bean flour, and 0.021% ferrous ammonium phosphate. The optimized extruded snack contained 15.32 g/100 g protein and 22.03 mg/100 g iron content. Results of the study indicate that the optimized extruded snack could be used as a protein and iron source to mitigate malnutrition and anemia.
