*Review* **Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (***Artocarpus heterophyllus* **Lam.) Tissues and By-Products**

**Frida Camila Cruz-Casillas, Tomás García-Cayuela and Veronica Rodriguez-Martinez \***

Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramon Corona No. 2514, Zapopan 45201, Jalisco, Mexico; a01630860@itesm.mx (F.C.C.-C.); tomasgc@tec.mx (T.G.-C.) **\*** Correspondence: veronica.rodriguezmz@tec.mx

**Abstract:** In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

**Keywords:** jackfruit; jackfruit processing; by-products; extraction methods; phenolic compounds; pectin; emerging technologies; innovative technologies; functional ingredients; bioactive compounds
