## 3 Methods Used in the Extraction of Functional Ingredients from Jackfruit
### Conventional Technologies  
Research performed using conventional technologies to extract jackfruit functional ingredients focused on phenolic compounds, pectin, jacalin, and prebiotics. The majority of the studies in the literature utilized jackfruit by-products instead of the edible part, mostly to give them added value and reduce their environmental impact [40]. Additionally, this approach allows using all parts of the fruit, which means a lower economic cost to obtain the matrix or raw material for the extraction [17]. Table 1 presents some of the reported works comparing the yields obtained from different extraction methods, solvents, and processing conditions. When comparing reported yields of non-extractable polyphenol (NEPP) extraction processes through alkaline, acidic, or enzymatic hydrolysis from the dietary fiber of jackfruit pulp, those extracted from alkaline hydrolysis had the highest content (64.9 mg GAE/10 g DM) and antioxidant properties, having an ABTS+ elimination capacity nine times greater than the acid extract and four times greater than the enzymatic extract [25]. [PERSON] et al. [40] compared the yields of polyphenol content obtained from pressurized hot-water extraction (PHWE), enzyme-assisted extraction (EnE), and organic solvent extraction (OSE) systems using the peel, seeds, and rags of jackfruit. They observed higher yields using the combination PHWE and peel by obtaining 47.22 \(\pm\) 2.31 (mg GAE/g DM) [40]. Besides, the PHWE of polyphenols from jackfruit seeds was reported by [PERSON] et al. [18], in which jackfruit obtained the highest yield (87.52%) compared with other fruits such as sweet orange (_Citrus sinensis_) (74.79%) of antiglycation activity, concluding that flavonoid compounds like rutin, quercetin, and quercetin-3-O-xyloside could be responsible for that. Another study compared the effect of maceration (MAC) and Soxhlet (SOX) extraction techniques with ethanol and hexane on the composition and biological activity of the corresponding extracts [20]. Their results from extracts of jackfruit seeds showed that the best antioxidant activity and recovery yields correspond to SOX extraction with ethanol (12.08 \(\pm\) 2.13 mg GAE/g) compared with the 1.89 \(\pm\) 0.01 mg GAE/g recovered by MAC with ethanol [20]. Subcritical water-assisted extraction (SCWE) is another method that has been used to extract compounds from jackfruit, which [PERSON] et al. [21] compared based on  
Figure 2: Conventional and non-conventional extraction methods and conventional extraction assisted by non-conventional technologies for functional ingredients from jackfruit tissues and by-products. pectin yields with a citric acid extraction method. Despite SCWE having a lower yield, 149.6 g/kg (14.96%) against 16.83% from the citric acid method, it showed a reduction in extraction time and energy consumption when operating at 138 \({}^{\circ}\)C for 9.15 min and a ratio of 17.03 mL/g liquid/solid (L/S) [21]. Furthermore, [PERSON] et al. [29] tested the combination of different solid-solvent ratios, solvent concentrations, and times to extract polyphenols from jackfruit seeds through the conventional solvent extraction (CSE) method. They concluded that the best extraction performance was with 95% ethanol for 30 min at a solvent ratio of 2.5:25 g of jackfruit seed powder/mL of ethanol [29]. Likewise, [PERSON] et al. [16] reported that, when using 90% methanol for 6 h to extract phenolics, jackfruit peel yields were 4.95, 4.65, and 4.12 times higher than other parts of the fruit such as seeds, pulp, and flake, respectively. However, when comparing the phenolic content obtained from the peel to that from the fiber or core, the one from the fiber is higher (23.28 \(\pm\) 4.73 mg/g), followed by the peel (17.07 \(\pm\) 5.16 mg/g), and finally the core (15.68 \(\pm\) 3.74 mg/g), using a CSE with methanol as solvent followed by 48 h incubation [12]. [PERSON] et al.