## 1 Introduction  
The tropical fruit known as Jackfruit (_Artocarpus heterophyllus_ Lam.) is native to Thailand, India, and Indonesia, and it is also found in other Asian countries, northern Australia, parts of Africa [1], and Latin America. Jackfruit trees belong to the Moraceae family [2]. They are medium-sized, characterized by reaching between 8.5 m to 24 m in height, and their fruit is born from its main and lateral branches [3]. Fruits can weigh up to 45 kg and measure up to a length of 91 cm and a diameter of 51 cm [4]. [PERSON] et al. [5] described the outer part of the jackfruit shell (commonly known as rind or peel) to have conical carpel apices that cover a thick rubbery wall (Figure 1A). Inside the fruit, a non-edible core forms a longitudinal axis that is fused with the rags, which in turn are connected to the rind of the syncarp (Figure 1B) [5]. The bulbs are the fleshy edible region found between the rags (Figure 1B); each one is comprised by the pulp surrounding a seed (Figure 1C) [5]. Jackfruit seeds (Figure 1D), which vary in number between 100 and 500, represent 18-25% of the fruit's total weight [1]. The kernels of the seeds represent 90-95% of their weight on the other hand, the pulp represents 30% of the fruit weight [1]. According to [PERSON] & [PERSON] [6], around 70 and 80% of the jackfruit components are non-edible; from them, about 60% correspond to the outer rind, perianth, and central core and are considered waste and usually discarded. One of the jackfruit's main attributes is its high nutritional content. In a review article, [PERSON] et al. [3] presented data from [PERSON] regarding the composition of 100 g of ripe jackfruit pulp with a caloric content of 84. The results are as follows: 77% moisture, 18.9% of carbohydrates, 1.9% protein, 1.1% fiber, 0.8% total minerals (30 mg phosphorus, 20 mg calcium, 500 mg iron), 0.1% fat, 30 mg thiamine, and 540 UI vitamin A [3]. In addition to its nutritional content, jackfruit has specific bioactive compounds, which demonstrated positive effects in helping prevent certain chronic diseases, including cancer, cardiovascular diseases, and diseases related to aging [7]. For this reason, jackfruit is considered a medicinal plant in some countries [8]. The most reported bioactive compounds in jackfruit are phenolic compounds [1] and carotenoids [3]. However, there is evidence of other functional ingredients such as prebiotics including indigestible polysaccharides and oligosaccharides [9; 10]; pectin [11]; minerals such as Ca, Fe, K, Mg, and Na [12]; essential fatty acids (EFAs) such as alpha-linoleic and linoleic [13]; and other fatty acids such as palmitic, oleic, stearic, myristic, lauric, capric, and arachidic acids [14], among others. Jackfruit functional ingredients are of great interest owing to their possible applications in the food and pharmaceutical industries, specifically for their health-related benefits. However, these components are not necessarily present in a high amount in jackfruit [15]. For those reasons, there has been an increasing interest in finding strategies for their extraction, especially those focusing on using innovative and emerging technologies. Various studies in the literature showed the effect of conventional and non-conventional extraction methods to obtain jackfruit functional ingredients; among the non-conventional methods, some use emerging technologies to extract or as a pre-treatment. Among the studies using conventional extraction, applying solvents such as methanol [16] and oxalic acid [17] stands out, as well as the extraction with hot water [18]. Regarding extraction by emerging technologies, radio frequency-assisted [19] and supercritical fluid (SFE) with CO\({}_{2}\)[20] extractions have attracted attention owing to their less negative impact on the environment and safety of the final product obtained in comparison with other methods using non-conventional technologies.