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Effect of Modification on Quality Parameters of Jackfruit (Atrocarpus heterophyllus) Seed Starch to Valorize its Food Potential and In-Silico Investigation of the Pharmacological Compound Against Salmonellosis

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Abstract

Purpose

The study was planned to valorize jackfruit seed starch in food applications by determining the effect of modification on physicochemical, and functional properties of jackfruit as well as its relevance in pharmacology.

Methods

The seeds were separated from ripe, fresh fruits of the variety Koozha pazham and transformed into flour, and stored at 4 °C. Starch was extracted from seed flour using the distilled method and modified using acid hydrolysis and ultrasonic methods. Molecular docking was used for the virtual screening of potential inhibitors of jackfruit against the target of Salmonella.

Results

Jackfruit seeds had a starch yield of 19.40 percent. The proximate principles of native jackfruit seed starch were found to reduce with the modification. Amylopectin content was found to be the highest in native jackfruit seed starch (71.50 ± 0.48%); whereas, the highest amylose content was recorded in acid-modified jackfruit seed starch (34.65 ± 0.34%). Acid hydrolysis decreased OAC (Oil Absorption Capacity), swelling power, and dispersibility, while increasing bulk, WAC (Water Absorption Capacity), and solubility percent of jackfruit seeds. The pretty good binding affinity was found for the artocarmin A (− 5.9 kcal/mol) against the target protein (PDB ID: 7CG0) of Salmonella.

Conclusion

Modification resulted in high purity starch as well as improved functional properties of native jackfruit seed starch. The molecular docking process predicted a pretty good binding affinity (− 5.9 kcal/mol) of Artocarmin A against the target protein of Salmonella.

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Data Availability

The data and supplementary materials used and analyzed during the current study will be made available upon reasonable request.

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Acknowledgements

The authors thank Basil Spices, Vadattupara, Kerala (www.basilspices.com) for providing the jackfruit seed samples. The authors also thank the technical and human support provided by the Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India for conducting the project.

Funding

The authors declare that no funds, grants, or other support were received during the preparation of this manuscript.

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Authors and Affiliations

  1. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, 125001, India

    Vishal, Sonika Banyal, Aneeta Khatak, Ankur Luthra,  Sunil & Mithun Kumar

  2. Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana, 123029, India

    Adarsh Kumar Shukla, Anita Kumari & Ashwani Kumar

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  1. Vishal
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  2. Sonika Banyal
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Contributions

All authors contributed to the study's conception and design. Material preparation, data collection, and analysis were performed by V and guided by SB. The first draft of the manuscript was prepared by SB and evaluated by AL, S, AK and MK. AKS, AK, and AK contributed to the in-silico study. All authors read and approved the final manuscript.

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Correspondence to Sonika Banyal.

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Vishal, Banyal, S., Shukla, A.K. et al. Effect of Modification on Quality Parameters of Jackfruit (Atrocarpus heterophyllus) Seed Starch to Valorize its Food Potential and In-Silico Investigation of the Pharmacological Compound Against Salmonellosis. Waste Biomass Valor 14, 1597–1610 (2023). https://doi.org/10.1007/s12649-022-01945-0

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