Background: Jackfruit (Artocarpus heterophyllus Lam.) is a nutrient-rich tropical fruit, but substantial portions like rind, core and undeveloped perigones are discarded, contributing to agro-waste. Valorising these byproducts into wine offers a sustainable approach to reduce waste and produce functional beverages. 
 
Methods: Twenty-one wine formulations were prepared using varying proportions of jackfruit rind, perigones and bulbs. Fermentation was conducted for 15 days with Saccharomyces cerevisiae MTCC 170 (5%). Wines were analysed for physicochemical properties (pH, TSS, sugars, alcohol, antioxidant activity), sensory attributes and volatile compounds using GC-MS/MS. 
 
Result: Wines showed pH 3.21-4.22, TSS 6-8 &deg;Brix, alcohol 8-12%, antioxidant activity 50% and total sugars &lt;4%. Sensory evaluation indicated high acceptability, with Koozha wines displaying fruity flavour and Varikka wines richer in esters. Aging decreased pH and TSS while increasing acidity and alcohol. GC-MS/MS identified varietal-specific volatiles: isopentyl acetate and isoamyl isovalerate in Koozha and isobutyl acetate and isopentyl hexanoate in Varikka wines, reflecting the influence of rind and perigone composition on aroma development. 
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Valorization of Jackfruit Agro-waste in Wine Production with Physicochemical and Enological Characterization

<div style="text-align: justify;">Dietary fibre is an important component of diet conferring plethora of health benefits and helps in prevention of various diseases. Plant foods are particularly associated with high amounts of dietary fibre. Large amount of pomace produced from juice and wine industries presents cheap source of dietary fibre. Fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery products owing to its better functionality due to balanced ratio of soluble/insoluble fibre, better hydration properties, better fermentability and presence of phytochemicals. Source of pomace and its processing to form powder by various pre-treatments, drying techniques and size reduction has influence on its functionality. Fruit and vegetable pomace can be used to improve the functionality of food by the virtue of its functional properties. Variety of fruit and vegetable pomaces are used in wide array of bakery products like biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and scones. &nbsp;Fruit pomaces tend to amalgamate well with bakery products and confer them better sensory properties. An important intervention of fruit and vegetable pomace is the improvment of the storage quality of baked products due to its associated antioxidants. Thus, fruit and vegetable pomace can be used as effective functional ingredient for development of fibre rich bakery products.&nbsp;</div>

Valorization of Jackfruit Agro-waste in Wine Production with Physicochemical and Enological Characterization

Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review