Search Results (16)

The growing demand for sustainable, gluten-free alternatives has positioned breadfruit (Artocarpus altilis) flour as a promising multifunctional ingredient. This study comprehensively evaluated commercial breadfruit flour from Mauritius using advanced analytical techniques, including volatiles analysis, Fourier-Transform Infrared Spectroscopy, X-ray diffraction, and rheometry. The flour exhibited interesting techno-functional properties with significant water-binding capacity (6.18 ± 0.45 H₂O/g DM) and concentration-dependent pasting behavior, achieving 17.895 mPa·s peak viscosity at 16% suspensions with elastic-dominated gel characteristics. Notably, FT-IR spectral analysis revealed a high similarity (95.68%) to acarbose (GLUCOBAY), warranting further biochemical investigation. The flour demonstrated superior oxidative stability (46.3 h) and significant antioxidant capacity, with methanolic extracts yielding 2.27 ± 0.31 mg GAE/g phenolic content and enhanced radical scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) 2.81 ± 0.23 μg TE/g and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) 31.24 ± 0.26 μg TE/g. These findings establish breadfruit flour as a multifunctional ingredient combining excellent technological properties, exceptional oxidative stability, and bioactive applications, positioning it as a valuable sustainable alternative for gluten-free products and functional foods targeting metabolic health management. Full article

This study investigated the innovative incorporation of Artocarpus altilis leaves into potato-based gnocchi, demonstrating a sustainable approach to valorizing underutilized plant materials. Breadfruit leaves, often discarded as agricultural waste, represent an untapped resource rich in bioactive compounds and antioxidants. By incorporating these leaves into pasta products, we demonstrate a promising strategy for enhancing food systems’ nutritional profile and sustainability. The research examined the functional, pasting, and bioactive properties of Artocarpus altilis leaf blends with potato flakes. The blends showed significant water-holding capacity (4.88–8.58 g H₂O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). Pasting profiles revealed that increasing the Artocarpus altilis concentration progressively modified the starch behavior, reducing the peak viscosity from 972.5 to 530.0 mPa·s. Gnocchi formulated with 10% Artocarpus altilis leaves demonstrated good stability during 4-day storage, with minimal color changes (ΔL* ≈ 2) and predictable textural evolution (cutting force increase from 4.5 to 5.8 N). The incorporation of these leaves enhances the nutritional profile through increased antioxidant content and promotes sustainable food production by utilizing agricultural by-products. This approach demonstrates the potential for developing eco-friendly food products while supporting local agricultural economies in tropical regions with abundant Artocarpus altilis. The successful integration of these leaves into a popular food product opens new possibilities for sustainable food innovation and waste reduction in the food industry. Full article

The emergence of coronavirus disease 2019 (COVID-19) posed a major challenge to healthcare systems worldwide, especially as mutations in the culprit Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) complicated the development of vaccines and antiviral drugs. Therefore, the search for natural products with broad anti-SARS-CoV-2 capabilities is an important option for the prevention and treatment of similar infectious diseases. Lectins, which are widely recognized as antiviral agents, could contribute to the development of anti-SARS-CoV-2 drugs. This study evaluated the binding affinity of six lectins (including the cyanobacterial lectin from Microcystis viridis NIES-102 (MVL), and Jacalin, a lectin from the breadfruit, Artocarpus altilis) to the receptor binding domain (RBD) of the spike protein on the original (wild) SARS-CoV-2 and three of its mutants: Alpha, Delta, and Omicron. MVL and Jacalin showed distinct binding affinity to the RBDs of the four SARS-CoV-2 strains. The remaining four lectins (DB1, ConA, PHA-M and CSL3) showed no such binding affinity. Although the glycan specificities of MVL and Jacalin were different, they showed the same affinity for the spike protein RBDs of the four SARS-CoV-2 strains, in the order of effectiveness Alpha > Delta > original > Omicron. The verification of glycan-specific inhibition revealed that both lectins bind to RBDs by glycan-specific recognition, but, in addition, MVL binds to RBDs through protein–protein interactions. Full article

This study aimed to assess the characteristics of flour and cookies produced from composite plantain, breadfruit, and cinnamon blends. Six samples were created by combining the flours (Plantain, Breadfruit, and Cinnamon Composite (PBC)) in the following proportions: 100:0:0, 0:100:0, 65:30:5, 70:25:5, 75:20:5, and 80:15:5. The flours were subjected to proximate, functional, and color analyses using standard methods. The results obtained included moisture content (7.13–9.56%), ash (6.37–7.14%), protein (8.38–12.62%), fat (8.36–12.92%), crude fiber (6.54–7.52%), and carbohydrate (51.84–60.83%). The functional properties of the flour included bulk density (0.66–0.80 g/mol), water absorption capacity (1.91–2.87%), oil absorption capacity (0.88–1.91%), swelling power (3.89–5.30), solubility index (0.01–0.04%), dispersibility (48.55–66.05%), tannin content (1.71–3.98 mg/g), and phytate content (1.57–3.35 mg/g). The analyses revealed significant differences (p < 0.05) in the proximate composition of the cookie samples. The values ranged from 6.19 to 7.99% for moisture content, 16.06 to 24.75% for crude fat, 3.10 to 8.13% for crude ash, 3.62 to 7.15% for crude fiber, 8.18 to 10.99% for crude protein, and 43.82 to 59.03% for carbohydrates. Substantial changes (p < 0.05) in color analysis and sensory qualities were observed in the cookie samples, and sample B (100% breadfruit flour) had the most appreciable color attributes. However, the cookies produced from 75:20:5 plantain–breadfruit–cinnamon flour had the highest overall acceptability along with improved nutritional properties. These findings suggest that adding breadfruit and cinnamon flour to cookies could improve their nutritional content, particularly in ash, fiber, fat, and protein. Full article

Breadfruit [Artocarpus altilis (Parkinson) Fosberg] is recognized as a tropical fruit tree crop with great potential to contribute to food and nutrition security in the Caribbean and other tropical regions. However, the genetic diversity and germplasm identification in the Caribbean and elsewhere are poorly understood and documented. This hampers the effective conservation and use of the genetic resources of this tree crop for commercial activities. This study assessed the genetic identity, diversity, ancestry, and phylogeny of breadfruit germplasm existing in the Caribbean and several newly introduced accessions using 117 SNPs from 10 SSR amplicon sequences. The results showed that there was high and comparable genetic diversity in the breadfruit germplasm in the Caribbean, and the newly introduced breadfruit accessions were based on nucleotide diversity (${\pi }_T)$ 0.197 vs. 0.209, respectively, and nucleotide polymorphism (${\theta }_W)$ 0.312 vs. 0.297, respectively. Furthermore, the existing Caribbean breadfruit accessions and the newly introduced breadfruit accessions were statistically genetically undifferentiated from each other (p < 0.05). Ancestry and phylogeny analysis corroborated the genetic relatedness of these two groups, with accessions of these groups being present in both main germplasm clusters. This suggests that the existing Caribbean breadfruit germplasm harbors a higher level of genetic diversity than expected. Full article

Breadfruit (Artocarpus altilis) is an underutilized Pacific tree crop that has been highlighted as having substantial potential to contribute to global food security and climate-smart agriculture, including adaptation to and mitigation of climate change. To explore the carbon sequestration potential of breadfruit production, we characterize tree volume, wood density, carbon density, foliar biomass, and growth rates of breadfruit in Hawai‘i. Strong relationships to trunk or branch diameter were displayed for wood density (r² 0.81), carbon density (r² 0.87), and foliar biomass (r² 0.91), which were combined to generate an allometric prediction of tree volume (r² 0.98) based on tree diameter at breast height. Growth rates, as measured by diameter at breast height, were well predicted over time when trees were classified by habitat suitability. We extrapolate potential breadfruit growth and carbon sequestration in above-ground biomass to the landscape scale over time. This study shows that breadfruit is on the low end of broadleaf tropical trees in moist and wet environments, but in an orchard can be expected to sequester ~69.1 tons of carbon per hectare in its above-ground biomass over a 20-year period. Full article

Breadfruit (Artocarpus altilis) is a traditional fruit tree of 15–30 m height in the tropics. The presence of size-controlling rootstock in the species is not known. A small tropical tree species, lakoocha (Artocarpus lakoocha), was recently identified as a potential vigor-controlling rootstock, conferring over a 65% reduction in breadfruit tree height. To better understand the intriguing scion/rootstock interactions involved in dwarfing, we investigate flavonoid accumulation and its regulation in breadfruit scions in response to different rootstocks. To this end, we isolated a chalcone synthase cDNA, AaCHS, and a full-length bifunctional dihydroflavonol 4-reductase cDNA, AaDFR, from breadfruit scion stems. The expression of both AaCHS and AaDFR genes was examined over the period of 16 to 24 months following grafting. During the development of the dwarf phenotype, breadfruit scion stems on lakoocha rootstocks display significant increases in total flavonoid content, and show upregulated AaCHS expression when compared with those on self-grafts and non-grafts. There is a strong, positive correlation between the transcript levels of AaCHS and total flavonoid content in scion stems. The transcript levels of AaDFR are not significantly different across scions on different rootstocks. This work provides insights into the significance of flavonoid biosynthesis in rootstock-induced breadfruit dwarfing. Full article

Breadfruit (Artocarpus altilis) is a traditional fruit tree of 15–30 m tall in Oceania. The species is a staple crop for food security in the tropics. Tree loss from tropical windstorms, together with transition toward high-density planting has driven an interest in the dwarf phenotype of the species. Information on dwarfing rootstocks for breadfruit is currently limited. The aim of this study was to assess the performance of breadfruit growth with lakoocha (Artocarpus lakoocha) as rootstocks. We compared the phenotype of breadfruit trees on lakoocha rootstocks with those on self-graft and non-graft within 21 months after grafting. These led to the discovery of a rootstock-induced dwarf trait in breadfruit species. Breadfruit scions on lakoocha rootstocks displayed a reduction in tree height, stem thickness, and internode length, with fewer branches and leaves, resulting in about 32% of the standard height at the end of 21 months after grafting. These suggest lakoocha rootstocks have the potential to control breadfruit tree vigor. Non-structural carbohydrate analysis showed the composite trees exhibited lower hexose concentration in both scion stems and roots, but higher sucrose level in scion stems, and higher starch level in roots. The significance of these parameters in rootstock dwarfing is discussed. Full article

The present study aimed to evaluate the health-promoting potential of breadfruit (Artocarpus altilis (Parkinson) Fosberg, Moraceae family), a traditional Comorian food, considering the sample variability according to geographic localisation. Moreover, the main aims of this research were also to promote its consumption in the Comoros Islands as potential health-promoting food and evaluate it as a source of bioactive molecules for the food industry thanks to its antioxidant and antibacterial properties. Investigations on biologically active substances were carried out on the extracts obtained from breadfruit flours from five regions of Grande Comore (Ngazidja), the main island in Comoros. Phytochemical screening revealed the presence of tannins and polyphenols, flavonoids, leucoanthocyanins, steroids, and triterpenes. The considered secondary metabolites were phenolic compounds, vitamin C, monoterpenes, and organic acids. The contents of total phenolic compounds (mgGAE/100 g of dry weight—DW) in the extracts ranged from 29.69 ± 1.40 (breadfruit from Mbadjini—ExMBA) to 96.14 ± 2.07 (breadfruit from Itsandra—ExITS). These compounds included flavanols, flavonols, cinnamic acid and benzoic acid derivatives, and tannins which were detected at different levels in the different extracts. Chlorogenic acid presented the highest levels between 26.57 ± 0.31 mg/100 g DW (ExMIT) and 43.80 ± 5.43 mg/100 g DW (ExMBA). Quercetin was by far the most quantitatively important flavonol with levels ranging from 14.68 ± 0.19 mg/100 g DW (ExMIT) to 29.60 ± 0.28 mg/100 g DW (ExITS). The extracts were also rich in organic acids and monoterpenes. Quinic acid with contents ranging from 77.25 ± 6.04 mg/100 g DW (ExMBA) to 658.56 ± 0.25 mg/100 g DW of ExHAM was the most important organic acid in all the breadfruit extracts, while limonene was quantitatively the main monoterpene with contents between 85.86 ± 0.23 mg/100 g DW (ExMIT) and 565.45 ± 0.24 mg/100 g DW (ExITS). The antibacterial activity of the extracts was evaluated on twelve pathogens including six Gram (+) bacteria and six Gram (−) bacteria. By the solid medium disc method, except for Escherichia coli and Pseudomonas aeruginosa, all the bacteria were sensitive to one or more extracts. Inhibitory Halo Diameters (IHDs) ranged from 8 mm to 16 mm. Salmonella enterica, Clostridium perfringens, and Vibrio fischeri were the most sensitive with IHD > 14 mm for ExITS. By the liquid microdilution method, MICs ranged from 3.12 mg/mL to 50 mg/mL and varied depending on the extract. Bacillus megaterium was the most sensitive with MICs ≤ 12.5 mg/mL. Pseudomonas aeruginosa, Shigella flexneri, and Vibrio fischeri were the least sensitive with all MICs ≥ 12.5 mg/mL. ExHAM was most effective with a MIC of 3.12 mg/mL on Staphylococcus aureus and 6.25 mg/mL on Salmonella enterica. The antioxidant power of the extracts was evaluated by the FRAP method. The activity ranged from 5.44 ± 0.35 (ExMBA) to 14.83 ± 0.11 mmol Fe²⁺/kg DW (ExHAM). Breadfruit from different regions of Comoros contained different classes of secondary metabolites well known for their important pharmacological properties. The results of this study on phenolics, monoterpenes, and organic acids have provided new data on these fruits. The obtained results showed that breadfruit from the biggest island of the Union of Comoros also presented antimicrobial and antioxidant properties, even if some differences in effectiveness existed between fruits from different regions. Full article

Breadfruit (Artocarpus altilis) is a traditional staple tree crop throughout the tropics. The species is an evergreen tree 15–20 m; there are currently no size-controlling rootstocks within the species. Through interspecific grafting, a dwarf phenotype was identified in breadfruit plants growing on Marang (Artocarpus odoratissimus) rootstocks, which displayed ~60% reduction in plant height with ~80% shorter internodes. To gain insight into the molecular mechanism underlying rootstock-induced dwarfing, we investigated the involvement of gibberellin (GA) in reduction of stem elongation. Expression of GA metabolism genes was analysed in the period from 18 to 24 months after grafting. In comparison to self-graft and non-graft, scion stems on marang rootstocks displayed decrease in expression of a GA biosynthetic gene, AaGA20ox3, and increase in expression of a GA catabolic genes, AaGA2ox1, in the tested 6-month period. Increased accumulation of DELLA proteins (GA-signalling repressors) was found in scion stems growing on marang rootstocks, together with an increased expression of a DELLA gene, AaDELLA1. Exogenous GA treatment was able to restore the stem elongation rate and the internode length of scions growing on marang rootstocks. The possibility that GA deficiency forms a component of the mechanism underlying rootstock-induced breadfruit dwarfing is discussed. Full article

Two of the most economically important plants in the Artocarpus genus are jackfruit (A. heterophyllus Lam.) and breadfruit (A. altilis (Parkinson) Fosberg). Both species are long-lived trees that have been cultivated for thousands of years in their native regions. Today they are grown throughout tropical to subtropical areas as an important source of starch and other valuable nutrients. There are hundreds of breadfruit varieties that are native to Oceania, of which the most commonly distributed types are seedless triploids. Jackfruit is likely native to the Western Ghats of India and produces one of the largest tree-borne fruit structures (reaching up to 45 kg). To-date, there is limited genomic information for these two economically important species. Here, we generated 273 Gb and 227 Gb of raw data from jackfruit and breadfruit, respectively. The high-quality reads from jackfruit were assembled into 162,440 scaffolds totaling 982 Mb with 35,858 genes. Similarly, the breadfruit reads were assembled into 180,971 scaffolds totaling 833 Mb with 34,010 genes. A total of 2822 and 2034 expanded gene families were found in jackfruit and breadfruit, respectively, enriched in pathways including starch and sucrose metabolism, photosynthesis, and others. The copy number of several starch synthesis-related genes were found to be increased in jackfruit and breadfruit compared to closely-related species, and the tissue-specific expression might imply their sugar-rich and starch-rich characteristics. Overall, the publication of high-quality genomes for jackfruit and breadfruit provides information about their specific composition and the underlying genes involved in sugar and starch metabolism. Full article

Traditional crops are often forwarded as a critical means for increasing local food, yet little is understood about their consumption patterns in contemporary food systems. This study utilizes a survey to examine the consumption patterns, preparation methods, sources utilized, and awareness of health benefits of breadfruit (Artocarpus altilis) in Hawai’i. Results indicated that an average of 13.7 servings of breadfruit per year are eaten by an individual; however, the distribution of consumption follows an exponential curve and 57% of participants only eat it three times per year or less. Approximately one-quarter (22%) of a breadfruit is eaten in one sitting on average, which equates to approximately 71 dry grams. Awareness of health benefits correlated to increased consumption, as did knowledge or preparation methods. While a range of sources were utilized, 71% of people source their fruit from a backyard tree, while only 5% ever obtained fruit from a retail store. Such information is useful in determining the consumptive impacts of intervention programs, such as tree giveaways and consumer education, and to understand how to best facilitate the increased consumption of underutilized crops. Full article

Breadfruit (Artocarpus altilis) is a tropical fruit tree primarily grown as a staple crop for food security in Oceania. Significant wind damage has driven an interest in developing its dwarf phenotype. The presence of any dwarf breadfruit variety remains unknown. Little is known regarding the growth of the species on rootstocks. Here, we examined the phenotype of breadfruit plants growing on marang (Artocarpus odoratissimus) rootstocks within 18 months after grafting; we identified a rootstock-induced dwarf trait in the species. This dwarf phenotype was characterized by shorter stems, reduced stem thickness and fewer branches, with 73% shorter internode length, 51% fewer and 40% smaller leaves compared to standard size breadfruit plants. The height of breadfruit plants on marang rootstocks was reduced by 49% in 9 months, and 59% in 18 months after grafting. The results suggest marang rootstocks can be applied to breadfruit breeding program for tree vigor control. Further biochemical characterization showed plants on marang rootstocks displayed leaves without change of total chlorophyll content, but with lower total soluble sugars, and stems with reduced activity of plasma membrane H⁺-ATPase, a well-known primary proton pump essential for nutrient transport. The significance of the two parameters in rootstock dwarfing is discussed. Full article

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown. Full article

The Hawaiian Islands today are faced with a complex mix of sustainability challenges regarding food systems. After European arrival, there was a change of dietary customs and decline in traditional Hawaiian agriculture along with the cultural mechanisms which sustained them. Recently, there has been a resurgence for local food and culture alongside an enthusiasm for breadfruit (Artocarpus altilis)—a Polynesian staple crop. To investigate the role of breadfruit and biocultural restoration in Hawai‘i, we conducted surveys and interviews with local breadfruit producers. Overall, we found that breadfruit has the potential to provide holistic, practical and appropriate solutions to key issues in Hawai‘i, including food security, environmental degradation and public health, while simultaneously lending to the revival of cultural norms and social relationships. As breadfruit cultivation expands rapidly in Hawai‘i, the opportunities for increased social and environmental benefits can be realized if appropriately encouraged. Full article