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his study aims to describe and map the differences in ethnobotany of residential gardens with cases of stunting and without stunting. This research is both quantitative and qualitative. Data collection was carried out using semistructured interviews and field observations at 20 points of the squared plot of vegetation observations which also became a source of information. The data obtained was then analyzed for vegetation using the Shannon-Wiener index method and the use value of species. The results showed that there were differences in preferences for the use of plants in local community settlements with cases of stunting and nonstunting. Utilization of plants with the highest UVs was in settlements with cases of stunting, namely Zingiber officinale, Pandanus amaryllifolius and Amorphophallus muelleri, while in the yards without stunting cases were Actinocarpus commansi Blanco, Magnolia acuminata (L.), Moringa olefira Lam, and Artocarpus altilis (Parkison ex F.A.Zorn) Fosberg. Communities in settlements without stunting cases consume intensely sources of food from their garden plots, while people in settlements with stunting cases do not. In particular, Moringa plants are only found in residential yard gardens without stunting and are not found in settlements with stunting cases. [ABSTRACT FROM AUTHOR]

Iron dan prebiotic fortification in cookies towards intestine histology anemia rats Background: Anemia can also cause damage to small intestinal villous cells. Iron fortification can be an alternative prevention of anemia. Prebiotic additives can reduce the effects of fortification and improve intestinal villous. Objective: The study aims to determine the effect of breadfruit and soybean-based cookies with prebiotic and iron fortification on the small intestine's histology, especially the intestinal villous's height and width. Methods: Experimental study with posttest control group design with a total sample of 48 rats. Rats were divided into eight groups, given breadfruit and soybean-based cookies with the addition of FOS and NaFeEDTA (K1), FOS and FeSO4 (K2), FOS (K3), FeSO4 (K4), NaFeEDTA (K5), without fortification (K6). In addition, K- is a healthy mouse with standard feed, and K + is an anemia mouse. Anemia induction is for two weeks, and intervention is for 28 days. Intestinal histology was observed using an optilab microscope and measured using ImageRaster 4.0.5. Results: There were no significant differences in duodenum villous height, jejunum villous height, and ileum villous width (p>0.05). However, there were significant differences (p

The aim of this work is to extract and characterize the starch from native breadfruit and the hydrothermally modified by the annealing technique at different temperatures (T = 45 °C, 50 and 55 °C). The extraction yield, chemical and physicochemical, structural, thermal, morphological and technological properties of the obtained starches were evaluated. Native and modified starches presented low levels of proteins, lipids and ash in their composition, indicating a high degree of purity. It was observed an increase in the amylose content of modified starches when compared to native starches (31.85 – 49.41%). The modified starch at 55 °C showed greater difference in the behavior of FTIR and greater thermogravimetric stability (TGA). The annealing modification reduced the crystallinity of breadfruit starch. The use of breadfruit starch in native or modified form has good technological viability as it presents advantageous characteristics for application in the food industry. [ABSTRACT FROM AUTHOR]

Through mosquito bites, parasites of the genus Plasmodium spread the disease known as malaria. Malaria-carrying mosquitoes of the genus Anopheles sp. One secure method of controlling the Anopheles sp. mosquito population is biological mosquito control. Since the biological method does not use chemicals but rather the phytochemicals found in plants, one of which contains compounds from the male breadfruit flower and is capable of acting as a vegetable larvicide or mosquito repellent. The aims of the study is to evaluate the effectiveness of electric mosquito mats that contain male breadfruit flowers to kill or cause mosquitoes (Anopheles sp.) to die. A completely randomized design (CRD) was used for the experiment. The results showed a change in the mortality of Anopheles sp. mosquito larvae. After exposure to breadfruit flower mat doses of 0.5gr, 1gr, 1.5gr, 2gr compared to no administration. Thus, it was concluded that male breadfruit flower mats with concentrations of 0.5gr, 1gr, 1.5gr, and 2gr had an insecticidal effect on the mortality of Anopheles sp. mosquitoes. with an effective concentration of 2gr (96.5% mortality), of which 50% mortality (LC50) of Anopheles sp. larvae. Occurred at a concentration of ethanol extract of male breadfruit flowers dose 0.36gr. [ABSTRACT FROM AUTHOR]

Breadfruit marketing is limited by its rapid ripening and deterioration after harvest; therefore, improved postharvest practices may facilitate breadfruit marketing. This study examined the effect of harvest maturity and 1-methylcyclopropene (1-MCP) on the postharvest quality of 'Ma'afala' breadfruit (Artocarpus altilis). Breadfruit was harvested at 13, 15, and 17 weeks after flowering, and half of each harvest was treated with 1 lLL21 of 1-MCP for 20 hours. During storage, the weight of the fruit, hand feeling, skin color, respiration rate, and ethylene production rate were evaluated every other day until the fruit deteriorated. Compared with untreated fruit, 1-MCP treatment delayed the climacteric respiratory peak by 6 days (65% delay), delayed complete softening by 7 days (63% delay), and increased uniformity in the number of days to the climacteric respiratory peak and complete softening. Skin discoloration was delayed during the earliest harvest period by 5 days (108% delay). Picking breadfruit at early harvest maturity may be useful for preventing discoloration, and 1-MCP may be useful for preventing softening. [ABSTRACT FROM AUTHOR]

Breadfruit flour is used as a substitute ingredient in making Snow White cake to optimize the use of local food ingredients. This study aims to analyze the effect of substitution of breadfruit flour in the manufacture of Snow White cake on sensory quality. This research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Jakarta State University. The method used in this research is the experimental method. The research sample used was snow white cake with breadfruit flour substitution of 10%, 15% and 20%. Then it was tested on 5 expert panelists who assessed aspects of color, aroma, taste and texture. The conclusion of this study is that the breadfruit flour substitution snow white cake has a good sensory quality of 10% to be developed. [ABSTRACT FROM AUTHOR]

This paper aims to compare the effect of ration supplementation with breadfruit (Artocarpus altilis) flour and plantain (Musa paradisiaca) flour at different concentrations on weight gain in Hybrid turkeys at the farm production of Canchán, Peru during 2021. An experimental study was carried out consisting of a total of 100 Hybrid turkeys; to which breadfruit flour and banana flour were supplied, in: 10% and 20% to the turkey ration. The experimental units were randomly distributed into 5 groups where it can be observed that the greatest weight gain was in group 1 with the addition of 10% breadfruit flour. Using the analysis of variance (ANOVA), statistically significant differences were found between these study groups (p = 0.005). It was possible to conclude that breadfruit meal has a greater effect than plantain meal on weight gain in Hybrid turkeys at the Canchán production center. [ABSTRACT FROM AUTHOR]

This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Blends (68:32, 84:16, 88:12, 56:44, 77:23, 53:47, 59:41, 74:26, and 64:36) of AYF:ABF were formulated using response surface methodology and chemically analyzed. Each blend was mixed with same quantities of ingredients, hydrated to 17.5% moisture, and extruded at barrel temperature (120°C) and screw speed (70 rpm). Extruded snacks were evaluated for some chemical and sensory properties. Data were analyzed using ANOVA at α0.05. Variation in blends significantly affected carbohydrate (76.58–69.55%), protein (8.80–13.59%), phenol (3.24–2.01 mg/g), and phytate (0.81–0.34 mg/g) contents of extruded snacks. Highest overall acceptability of the snack by the sensory evaluation panelists was 7.02. Extrusion cooking of flour blends of the selected cultivar of Dioscorea bulbifera and Treculia africana produced highly nutritious and acceptable snacks for human consumption. [ABSTRACT FROM AUTHOR]

Raw materials availability needed for commercial bioethanol production is one of the challenges against its global adoption. Identifying rich, cheap, underused, and readily available starch sources for bioethanol production could help address the problem. Thus, this current study investigated the bioconversion of underutilized Artocarpus altilis (breadfruit) starch to bioethanol using Saccharomyces cerevisiae. The effects of the essential fermentation conditions (fermentation time, breadfruit starch hydrolysate (BSH) concentration, pH, and inoculum size) and their interactions on bioethanol production were investigated. The central composite design was used to generate twenty-one experiments conducted under batch fermentation conditions in the laboratory. The breadfruit starch hydrolysis led to a BSH concentration of 108.9 g/L under a starch concentration of 122 g/L, microwave output of 720 W, and an incubation time of 6 min. For the fermentation of BSH, maximum bioethanol production of 4.99% (V) was reached under the cultivation conditions of BSH concentration of 80 g/L, medium pH of 4.7, inoculum size of 2% (V), and fermentation time of 20.41 h. Except for pH, the impact of each parameter on the bioethanol production was in this order: BSH concentration, inoculum size, and fermentation time. While for the interactions amongst the parameters, the impact is in this order: BSH concentration and inoculum size; BSH concentration and fermentation time; and fermentation time and inoculum size. The results of this study indicated breadfruit starch could be hydrolyzed using acid hydrolysis and microwave irradiation in a relatively short time. The BSH obtained could potentially add to other substrates for bioethanol production. [ABSTRACT FROM AUTHOR]

Abstract Background The COVID-19 pandemic is interrupting domestic and global food supply chains resulting in reduced access to healthy diverse diets. Hawaiʻi has been described as a model social-ecological system and it has been suggested that indigenous agro-ecosystems have the potential to be highly productive and resilient under changing land-use and climate change disturbance. However, little research has yet been conducted exploring the disruption and resilience of agro-ecosystems in Hawaiʻi caused by the COVID-19 pandemic. The breadfruit tree (Artocarpus altilis; Moraceae) is a signature, multi-purpose-tree of the complex perennial agro-ecosystems systems in Oceania. Methods This case study explores the ways in which the breadfruit agro-ecosystems of Hawaiʻi have shown resilience during the COVID-19 pandemic. Results Our study suggests that breadfruit has increased its value as a subsistence crop during the COVID-19 pandemic, even in a developed economy like Hawaiʻi, and that resilience of Hawaiian breadfruit agroe-cosystems during a crisis can be supported through cooperatives and food-hubs.

Type 2 Diabetes Mellitus (T2DM) is chronic hyperglycemia due to insulin resistance where there is an accumulation of intracellular glycogen in hepatocytes which causes an increase in glycogen synthesis. Supplementing natural ingredients with hepatoprotective and anti-free radical activity can neutralize ROS increase and regenerate pancreatic cells damaged by T2DM. This study aims to analyze the effect of breadfruit leaf extract on SPGT and SGOT levels in T2DM patients, as many as 39 research samples aged 36-65 years. Through experimental research with randomized controlled trial pre and post-test, this study found that there was a significant difference (p = 0.02) in respondents' SGOT levels between the control group and the intervention group who were given breadfruit leaf extract (decreased to 1.31 grams), yet there was no significant difference in respondents' SGPT levels between those groups (p=0.121). This study also found the importance of monitoring and evaluating medication adherence for T2DM patients. [ABSTRACT FROM AUTHOR]

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Background: Artocarpus altilis is an evergreen plant having a variety of medicinal values due to the presence of compounds like cyclopropane sterols, quercetin, camphorol, artocarpine, and many more. The fruits typically contain cycloprane sterols. Objectives: The present study was carried out to evaluate the nootropic potential of the ethanolic extract of the fruits of Artocarpus altilis (EFAA). Materials and Methods: The nootropic activity was evaluated using various models. The animals were divided into eight groups (n=6) consisting of normal control, amnesic control (scopolamine: 1mg/kg), standard drug (piracetam, 200mg/kg), extract, piracetam with scopolamine and three test groups (200, 400 and 800mg/kg, orally). Various in vivo models like Elevated Plus maze, Hebb-William's Maze, and Y-maze were used to evaluate the nootropic potential of EFAA. The brain was isolated, homogenized, and used for biochemical analysis like percentage inhibition of brain Acetylcholinesterase enzyme using Ellman's method and microplate array method. Results: The study revealed that EFAA has significant dose-dependent nootropic activity. A significant decrease in Initial transfer latency, retention transfer latency, the total number of arm entries and AChE enzyme activity, and an increase in percentage alteration. Conclusion: The findings from the present study suggest that EFAA demonstrated a nootropic effect. [ABSTRACT FROM AUTHOR]

In this work, biochar produced from breadfruit leaves was utilized to remove the toxic Congo red dye. XRD, FTIR, and FESEM-EDX were implemented to characterize the biochar. Response surface methodology (RSM) and the Box-Behnken design (BBD) techniques were used to evaluate Congo red's optimum adsorption efficiency. The adsorption of Congo red was studied by varying dye concentrations (5–50 mg/L), times (30–240 min), pH (6–9), and dosages (0.5–2 g/100 mL). X-ray diffractometer results show that the structure of biochar is amorphous. The biochar exhibited unbounded OH, aliphatic CH group, and C=O stretch, as shown by the band peaks at 3340 cm−1, 2924 cm−1, and 1625 cm−1 intensities. RSM-BBD design results showed maximum removal efficiency of 99.96% for Congo red at pH 6.37, dye concentration 45 mg/L, time 105 min, and dosage 1.92 g, respectively. The adsorption of Congo red by biochar was successfully modeled using the Langmuir model and pseudo-second-order model. The biochar produced from breadfruit leaves exhibited a high adsorption capacity of 17.81 mg/g for Congo red adsorption. It suggests that the adsorption is both homogenous monolayer and physicochemical. [ABSTRACT FROM AUTHOR]

Background: Breadfruit (Artocarpus spp.) is the main genus of Moraceae with multipurpose benefits, both ecologically and economically important, e.g., food ingredients, building materials, traditional medicine, and natural insecticides. However, most endemic Artocarpus have been threatened due to natural disasters and habitat degradation. The objective of our study was to determine the genetic diversity and relationships of endemic Artocarpus from South Borneo, Indonesia, using an internal transcribed spacer (ITS) region and leaf morphology. Results: Morphologically, endemic Artocarpus endemic to South Borneo, Indonesia, has a different leaf shape, i.e., narrow-obovate to broad-elliptic, from simple to deeply dissected. Following the ITS region, this germplasm has a moderate level of nucleotide diversity (0.069). The phylogenetic analysis revealed Artocarpus into four (4) main clades, where the nearest is shown by the 'Puyian' (Artocarpus rigidus) and 'Binturung' (Artocarpus odoratissimus) at a coefficient divergence of 0.027, whereas the furthest by 'Kulur' (A. camansi) and 'Tiwadak' (A. integer) at a coefficient of 0.132. Conclusion: In brief, although an endemic Artocarpus of South Borneo, Indonesia, has a moderate level of nucleotide diversity, this germplasm also shows a unique phylogenetic relationship. Thus, this information is urgent in supporting the future Artocarpus breeding and preservation programs, mainly to save this germplasm from being threatened. [ABSTRACT FROM AUTHOR]

Breadfruit (Artocarpus altilis) is a domesticated tree crop found throughout the insular Pacific and in other tropical regions of the world where it has been introduced, most notably in the Caribbean. Although breadfruit thrives in Hawai'i, as it has since before European contact, efforts to introduce breadfruit to the mainland United States have been challenged by the tree's intolerance for even mildly cold temperatures. Historically, only extreme southern Florida has been consistently warm enough to support breadfruit cultivation. Today, however, likely owing to warming temperatures associated with global climate change, but possibly also the selection of breadfruit varieties with improved cold tolerance, an increasing number of growers based throughout Florida are finding success cultivating breadfruit trees and producing fruit. Using a mixed-methods approach including interviews and surveys among forty-three Florida-based breadfruit growers, this article investigates the current status and geographical range of breadfruit in the mainland United States and considers both the sustainability implications and the remaining environmental challenges regarding its cultivation. [ABSTRACT FROM AUTHOR]

In our previous research, the significant difference of physiochemistry properties for underutilized starches was showed between Chinese seedless breadfruit species and the other species. Based on this, the multiscale structure and digestion kinetics of Chinese seedless breadfruit of Spice and Beverage Research Institute species (SBS) and Xinglong species (XBS) was further researched. The SBS exhibited higher α-1,6 glycosylic bond content, free side-chain groups content, double-helix content, homogeneity, molecular weight, and V-type polymorphism, and fewer amorphous content, blocklet sizes, and a smaller semi-crystalline lamella thickness than XBS. Additionally, SBS showed higher final viscosity, pasting temperature, and gelatinization enthalpy than those of XBS. Consequently, SBS display lower rate constant (0.73 h−1) and glycemic index (65.17) than those of XBS (0.86 h−1 and 73.95). The anti-digestibility mechanism was revealed by the structure-digestibility relationship. It was found that resistant starch of SBS and XBS were significantly higher than those of starch from American and African species. This indicated that Chinese breadfruit starch could be considered as a good source of resistant starch, regulating glycemic index. In summary, XBS and XBS could be considered as a well source of resistant starch to make foods for preventing or improving type II diabetes or hyperlipemia. [Display omitted] • Breadfruit starch is from Xinglong(XBS), Spice and Beverage Research Institute(SBS). • The digestive kinetics and muti-scale structure of two starches were researched. • SBS showed the more resistant starch and lower equilibrium concentration than XBS. • SBS starch had more α-1,6 glycosidic bond and smaller blocklet than XBS starch. • Higher molecular mass and more double helix caused lower glycemia of SBS starch. [ABSTRACT FROM AUTHOR]

Protein hydrolysates from dietary sources possess many physiological and biological properties. Artocarpus altilis is an evergreen multipurpose plant with many benefits. Therefore, this study evaluates in vitro antioxidant and anti-inflammatory properties of A. altilis protein hydrolysates. Protein was isolated from A. altilis and hydrolysed with pepsin and trypsin separately using different enzyme: substrate ratios (1:8, 1:16, 1:32). Antioxidant properties investigated included Fe2+-chelating, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and hydrogen peroxide radical scavenging activities. Anti-inflammatory activities were determined using effects on hypotonic solution-induced cell lysis on red blood cell membrane stabilisation and heat-induced protein denaturation. The degree of hydrolysis of trypsin hydrolysate increased with increasing enzyme–substrate ratio, while pepsin hydrolysate decreased as the enzyme–substrate ratio increased. The dominant amino acids in A. altilis protein and hydrolysates were glutamate, aspartate and leucine. Protein hydrolysates obtained from pepsin and trypsin digestion had DPPH scavenging abilities of 43.0 ± 0.01% and 22.2 ± 0.01%, respectively. However, trypsin-hydrolysed protein had a high Fe2+-chelating ability, while pepsin-hydrolysed protein had high hydrogen peroxide scavenging ability. Trypsin-hydrolysed protein showed good membrane stability and inhibition of protein denaturation. The results indicated that A. altilis protein hydrolysates possess significant antioxidant and anti-inflammatory effects and can further lend support to food industries as functional foods. [ABSTRACT FROM AUTHOR]

The aim of this work is to extract and characterize the new natural Artocarpus altilis bark fiber (AABF). The density of AABF is identified as 986 kg/m3 and chemical analysis confirmed cellulose 60.45 wt%, hemicellulose 10.73 wt%, and lignin 15.28 wt%. Single fiber tensile test indicates the tensile strength as 257 MPa with strain rate of 3.54%. The presence of chemical functional groups in the fibers was identified by Fourier transform infrared (FTIR) analysis. X-ray diffraction (XRD) analysis ensured that the Crystallinity index (CI) as 52.2% and crystalline size (CS) 10.26 nm. Thermo Gravimetric analysis (TGA) shows the thermal stability of AABF as 228°C with kinetic activation energy 77.018 kJ/mol. Scanning Electron Microscopy (SEM) analysis investigates the surface morphology and its roughness parameters are analyzed through Atomic Force Microscopy (AFM) analysis. The results obtained revealed that AABFs are suitable for reinforcement in polymer composites and that can be applied for lightweight applications. [ABSTRACT FROM AUTHOR]

Artocarpus (Moraceae), known as breadfruits for their diverse nutritious fruits, is prized for its high-quality timber, medicinal value, and economic importance. Breadfruits are native to Southeast Asia but have been introduced to other continents. The most commonly cultivated species are Artocarpus heterophyllus (Jackfruit) and Artocarpus altilis (Breadfruit). With numerous smaller but nutritionally comparable fruits on a larger tree, Artocarpus hirsutus, also called “Wild Jack” or “Ayani”, is an elusive forest species endemic to Indian Western Ghats. In this study, we sequenced and assembled the whole genome of Artocarpus hirsutus sampled from the sacred groves of Coorg, India. To decipher demographic and evolutionary history, we compared our Wild Jack genome with previously published Jackfruit and Breadfruit genomes. Demographic history reconstruction indicates a stronger effect of habitat rather than phylogeny on the population histories of these plants. Repetitive genomic regions, especially LTR Copia, strongly affected the demographic trajectory of A. heterophyllus. Upon further investigation, we found a recent lineage-specific accumulation of LTR Copia in A. heterophyllus, which had a major contribution to its larger genome size. Several genes from starch, sucrose metabolism, and plant hormone signal transduction pathways, in Artocarpus species had signatures of selection and gene family evolution. Our comparative genomic framework provides important insights by incorporating endemic species such as the Wild Jack. [ABSTRACT FROM AUTHOR]

The purpose of this study is to investigate in vitro hypoglycemic and free radical scavenging activities of some medicinal plants including Ficus glomerata (FG), Pandanus amaryllifolia (PaA), Artocarpus altilis (AA), Gomphrena celosioides (GC) and Gynostemma pentaphyllum (GP). Alpha-amylase inhibitory assay was examined by dinitrosalicylic acid reaction. Glucose uptake assay was investigated by LO-2 cell model. DPPH and ABTS+ scavenging assays were performed by spectrophotometry. Cell viability was determined by MTT method. It was found that the extracts including FG, PaA, AA, GC and GP were able to inhibit alphaamylase activity up to 38.4 ± 4.2%, 47.8 ± 4.3%, 49.3 ± 3.5%, 40.1 ± 4.4% and 38.5 ± 3.8%, respectively. Moreover, glucose adsorption and glucose uptake capacity of these extracts were evidenced. In addition, free radical scavenging activity of these extracts was indicated in a range of 30.6-54.5% for DPPH radical and 31.8-51.1% for ABTS+ radical. Especially, these extracts exhibited no cytotoxicity effect on human hepatic LO-2 cells and human gastric BGC-823 cells at the concentration of 100 μg/ml. The results indicated that A. altilis leaves were effective in inhibiting alpha-amylase activity, increasing glucose adsorption and glucose uptake and scavenging free radicals. Therefore, it could be suggested to be a promising hypoglycemic agent for managing type 2 diabetes. [ABSTRACT FROM AUTHOR]

Artocarpus (Moraceae), known as breadfruits for their diverse nutritious fruits, is prized for its high-quality timber, medicinal value, and economic importance. Breadfruits are native to Southeast Asia but have been introduced to other continents. The most commonly cultivated species are Artocarpus heterophyllus (Jackfruit) and Artocarpus altilis (Breadfruit). With numerous smaller but nutritionally comparable fruits on a larger tree, Artocarpus hirsutus, also called “Wild Jack” or “Ayani”, is an elusive forest species endemic to Indian Western Ghats. In this study, we sequenced and assembled the whole genome of Artocarpus hirsutus sampled from the sacred groves of Coorg, India. To decipher demographic and evolutionary history, we compared our Wild Jack genome with previously published Jackfruit and Breadfruit genomes. Demographic history reconstruction indicates a stronger effect of habitat rather than phylogeny on the population histories of these plants. Repetitive genomic regions, especially LTR Copia, strongly affected the demographic trajectory of A. heterophyllus. Upon further investigation, we found a recent lineage-specific accumulation of LTR Copia in A. heterophyllus, which had a major contribution to its larger genome size. Several genes from starch, sucrose metabolism, and plant hormone signal transduction pathways, in Artocarpus species had signatures of selection and gene family evolution. Our comparative genomic framework provides important insights by incorporating endemic species such as the Wild Jack.

In agriculture, censuses on agricultural status and crop use are very important as basic information that serves as a basis for governmental decision making due to the need to diversify agricultural production for the contribution to food sovereignty. The objective of this work was to evaluate the agricultural status and use of mamey (Mammea americana L.) and bread year (Artocarpus altilis (Parkinson) Fosberg) as non-traditional fruits in the Zamora municipality, Falcón state, Venezuela. The research was descriptive, with a non-experimental field design and a cross-sectional temporal dimension. The survey was used as a data collection instrument. A questionnaire was designed with open and closed questions. In addition, observation was used to collect data on the physical environment. It was found that, in Cumarebo village and Cumarebo port, the species mentioned can be found mostly in backyard gardens, with 35 % and 8 %, respectively. It was not possible to determine the number or months of harvest per year, nor are there records of the number of fruits per plant or their weight; the seeds are the product of exchange between family members and neighbors. In general, fruits are destined for family consumption. The incorporation of mamey and bread year, as backyard gardens or in-home gardens, can be achieved in the medium term if the inhabitants of the parishes where there is a tradition of cultivation are made aware of the importance of these species. [ABSTRACT FROM AUTHOR]

African breadfruit snacks were produced from wheat and African breadfruit composite flour blends in the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20 respectively. Breadfruit seed was coated with the respective wheat-African breadfruit composite flour blends and then baked to produce the snacks. Coating made with 100% wheat served as the control. Proximate composition and functional properties of the flour blends, proximate, mineral content and sensory analysis of the snacks were all determined using standard methods. Proximate composition ranged as follows: protein (10.77-14.32%), fat (1.61-3.20%), fiber (1.20-1.40%), ash (2.04-3.33%), moisture (8.16 -10.00%) and carbohydrate content (70.33 - 75.48%) respectively. The result showed increase in protein, ash, fat, fiber as well as phosphorus (139- 159mg/100), magnesium (2.05 – 2.94mg/100), calcium (169 – 190mg/100), and potassium (240 – 255.01mg/100) due to the addition of African breadfruit. The functional properties revealed potential suitability of wheat-breadfruit composite flour in snack production and the snack produced from 15% inclusion of African breadfruit flour was most preferred in terms of general acceptability [ABSTRACT FROM AUTHOR]

'Breadfruit' is a common tree species in Taiwan. In the indigenous Austronesian Amis culture of eastern Taiwan, 'breadfruit' is known as Pacilo, and its fruits are consumed as food. On Lanyu (Botel Tobago) where the indigenous Yami people live, 'breadfruit' is called Cipoho and used for constructing houses and plank-boats. Elsewhere in Taiwan, 'breadfruit' is also a common ornamental tree. As an essential component of traditional Yami culture, Cipoho has long been assumed to have been transported from the Batanes Island of the Philippines to Lanyu. As such, it represents a commensal species that potentially can be used to test the hypothesis of the northward Austronesian migration 'into' Taiwan. However, recent phylogenomic studies using target enrichment show that Taiwanese 'breadfruit' might not be the same as the Pacific breadfruit (Artocarpus altilis), which was domesticated in Oceania and widely cultivated throughout the tropics. To resolve persistent misidentification of this culturally and economically important tree species of Taiwan, we sampled 36 trees of Taiwanese Artocarpus and used the Moraceae probe set to enrich 529 nuclear genes. Along with 28 archived Artocarpus sequence datasets (representing a dozen taxa from all subgenera), phylogenomic analyses showed that all Taiwanese 'breadfruit' samples, together with a cultivated ornamental tree from Hawaii, form a fully supported clade within the A. treculianus complex, which is composed only of endemic Philippine species. Morphologically, the Taiwanese 'breadfruit' matches the characters of A. treculianus. Within the Taiwanese samples of A. treculianus, Amis samples form a fully supported clade derived from within the paraphyletic grade composed of Yami samples, suggesting a Lanyu origin. Results of our target enrichment phylogenomics are consistent with the scenario that Cipoho was transported northward from the Philippines to Lanyu by Yami ancestors, though the possibility that A. treculianus is native to Lanyu cannot be ruled out completely. [ABSTRACT FROM AUTHOR]

Breadfruit is rich in starch and pectin. The pectin can alter the digestion process of starch, however, the specific mechanism by which various soluble pectin impact starch digestion remains unclear. The effects of water-soluble pectin (WSP), chelating agent soluble pectin (CSP), and sodium carbonate soluble pectin (SSP) on the digestibility of breadfruit starch were characterized by means of RVA, FTIR, DSC, ITC, SEM and in vitro digestion. The results showed that the three types of pectin could inhibit starch digestion. The addition of CSP increased the resistant starch content from 8.18% to 18.07%, and the addition of SSP increased the slow-digested starch content from 22.55% to 35.24%. The three pectin have different ways in inhibiting starch digestion. They have different principles in inhibiting starch digestion. WSP binds with the dissolved amylose to form a membrane that covers the surface of the starch particles. However, CSP and SSP penetrate into the starch granule during the gelatinization process, blocking the pores on the starch particle surface, thus reducing the starch digestibility. [Display omitted] • The effect of three soluble pectin on starch digestibility was studied. • The mechanism of interaction between pectin and starch was speculated. • Less esterified pectin is more beneficial to slow down starch digestion. • Small molecules of pectin are more helpful in slowing starch digestion. [ABSTRACT FROM AUTHOR]

• Prenylated flavonoids from Artocarpus altilis inhibits alpha amylase. • Prenylated flavonoids from Artocarpus altilis gave good binding energy against alpha amylase. • In vitro assay showed 3-Hydroxycudraflavone demonstrated good alpha amylase inhibitory efficacy. • 6,7-(2,2-dimethylpyrano)-5,2ʹ4ʹ,5ʹ-tetrahydroxy-3-prenylflavone inhibits diabetes enzyme. • 6,7-(2,2-dimethylpyrano-3-dihydrogeranyl-2-hydroxyl-3-methyl-5,8-dimethoxyl-γ-benzopyrone inhibited alpha amylase. Diabetes mellitus is a metabolic disease that can be managed effectively by α-amylase inhibition. This study isolated phytochemicals from Artocarpus altilis and evaluated their α-amylase inhibitory potential using computational and in vitro approaches. Barks of A. altilis collected from the wild, were dried, pulverized, and macerated with 50 % EtOH. The extract was defatted and subsequently partitioned into CHCl 3. The CHCl 3 fraction was subjected to repetitive column chromatography over silica, and Sephadex purification to afford Compounds A1, A2 , and A3 which were identified and elucidated using 1H NMR, 13C NMR, 2D-NMR, and HRESIMS spectroscopic techniques. The α-amylase inhibitory activity of isolated compounds was examined using molecular docking, molecular dynamics simulation, MMPBSA, ADMET and in vitro methods. Spectroscopic characterisation and elucidation identified Compounds A1, A2 , and A3 as 6,7-(2,2-dimethylpyrano)-5,2ʹ4ʹ,5ʹ-tetrahydroxy-3-prenylflavone, 3-Hydroxycudraflavone and 6,7-(2,2-dimethylpyrano-3-dihydrogeranyl-2-hydroxyl-3-methyl-5,8-dimethoxyl-γ-benzopyrone respectively. Molecular docking studies revealed that compound A2 exhibited the highest binding affinity (−8.8 kcal/mol) followed by A1 (−8.6 kcal/mol) and A3 (−8.4 kcal/mol), as against acarbose (−7.7 kcal/mol). The same result was replicated in the molecular dynamics simulation and MMPBSA analysis such that A2 gave better binding energy than A1, A3 , and acarbose. Also, the ADMET study showed the phytochemicals possesses good drug-like properties. The in vitro α-amylase inhibitory activity showed that binding energies with α-amylase in the order A2 (IC 50 of 0.030 μM) > A1 (IC 50 of 0.032 μM) > A3 (IC 50 of 0.045 μM) as compared acarbose (0.049) μM. [ABSTRACT FROM AUTHOR]

Floss is a food that is generally made from meat, but floss can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit, and jackfruit. Making floss from local food can increase food diversification and its economic value. The purpose of this study was to determine the sensory and chemical characteristics of artificial flosses from kluwih, breadfruit, and jackfruit. This research used a completely randomized design with 3 types of the raw materials: kluwih, breadfruit, and jackfruit. The result of the water content test showed an average value of 3.47-3.65%. The results should that the floss from kluwih tended to be preferred by the panelists. The treatment of the use of different types of materials showed significantly different effects on moisture content, hedonic value and color of the vegetable floss.

Ten C -geranylated flavonoids, along with three known analogues, were isolated from the leaves of Artocarpus communis. The chemical structures of these compounds were unambiguously determined via comprehensive spectroscopic analysis, single-crystal X-ray diffraction experiments, and quantum chemical electronic circular dichroism calculations. Structurally, artocarones A–I (1 – 9) represent a group of unusual, highly modified C -geranylated flavonoids, in which the geranyl chain is cyclised with the ortho -hydroxy group of flavonoids to form various heterocyclic scaffolds. Notably, artocarones E and G–I (5 and 7 – 9) feature a 6 H -benzo[ c ]chromene core that is hitherto undescribed in C -geranylated flavonoids. Artocarone J (10) is the first example of C-9–C-16 connected C -geranylated aurone. Meanwhile, the plausible biosynthetic pathways for these rare C -geranylated flavonoids were also proposed. Notably, compounds 1 , 2 , 4 , 8 , 11 , and 12 exhibited promising in vitro inhibitory activities against respiratory syncytial virus and herpes simplex virus type 1. Ten C -geranylated flavonoids, and three biosynthetically related ones, were isolated from the leaves of Artocarpus communis. Some of them exhibited promising antiviral activities against RSV and HSV-1. [Display omitted] • Thirteen C -geranylated flavonoids were isolated from Artocarpus communis. • First examples of C -geranylated flavonoids with a 6 H -benzo[ c ]chromene core. • Structures were elucidated via spectral analysis and X-ray crystallography. • Compounds 1 , 2 , 4 , 8 , 11 , and 12 exhibited promising antiviral activities. [ABSTRACT FROM AUTHOR]

With solid-state fermentation, complex organic substances are used in simple ones by the action of microbial enzymes and the physical chemical characteristics of the food are modified, leading to an improvement in the bioavailability and quality of the nutrients when different plant species are used as animal feed. Secondary metabolites produced by plants can affect the health of animals when they consume them. Eliminating or reducing the quantity of harmful compounds, in addition to improving the nutritional value, is a priority. In the present work, solid state fermentation with some modifications is evaluated as an option to eliminate or reduce the content of tannins and saponins present in the flour of the fruit of Artocarpus altilis (breadfruit). The effect of fermentation time, the addition of urea, vitafer and calcium carbonate at different concentrations was analyzed. The results of the phytochemical screening and the quantification of tannins and saponins in the different fermentation variations show that adding vitafer (5%) and calcium carbonate (0.6%) decreases the concentration of tannins and saponins in the flour of the fruit of Artocarpus altilis. [ABSTRACT FROM AUTHOR]

Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential. [ABSTRACT FROM AUTHOR]

Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwave-assisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were evaluated using standard methods while changes in molecular structure was assessed using Fourier transform-infrared (FTIR) spectroscopy. The results showed that bulk density ranged from 0.22 to 0.28 g/ml, swelling power (5.89 to 6.23), solubility (0.13 to 0.17 g), water absorption capacity (WAC) (0.5 to 0.9 mg/g), and oil absorption capacity (OAC), 0.8 to 1.0 ml/g. Starch and amylose contents varied between 122 and 206 mg/g and 16 to 36%. The degrees of citrification in chemically and microwave modified starches were 0.2 and 0.31% while chemical and microwave modified acetylation were and 0.24 and 0.36%, respectively. The infrared spectra of modified starches showed characteristics band for C = O at 1754 to 1375 cm−1 for acetylated starches and at 1240 cm−1 to 1417 cm−1 belonging to P = O stretching vibration for phosphorylated starches. The in-vitro starch hydrolysis showed that modified starches recorded decreased rate of hydrolysis and glycemic index compared to native starch. Microwave-assisted chemically modified starch recorded better functional properties and low glycemic index compared to chemically modified starch. The study revealed that modification of breadfruit starch could enhance efficient utilization of breadfruit for both industrial and nutritional purposes.

Background: Belize is rich in rainforest and vast medicinal plants that have the potential for drug discoveries. Few studies have examined the use of medicinal plants in the management of chronic diseases in Belize. The present study appraised indigenous Belizeans' opinions, beliefs, and practices of medicinal plants used for hypertension management. Twenty-four hypertensive patients were interviewed using a semi-structured interview guide from January to May 2019. Interview results were transcribed using Microsoft Excel and loaded into qualitative data analysis (QDA) Miner Lite version 2.0.6 online software for coding. The integrated themes and sub-themes generated were presented in narrative passages and used to summarize study findings on medicinal plants used in the management of hypertension in Belize. Results: Fifteen medicinal plants belonging to 15 plant families were reported by the participants as medicinal plants used to manage hypertension. The plants include Annona muricata, Artocarpus altilis, Cecropia peltata, Ananas comosus, Cymbopogon andropogoneae, Uncaria tomentosa, Allium sativum, Bixa orellana, Moringa oleifera, Momordica charantia, and Cassia grandis. Leaves were the most commonly used plant part; decoction was the most common method of preparation, while ½ to 1 glass was the daily recommended dose. Mild side effects were reported, while antioxidant activity was the perceived efficacy. Conclusion: Hypertensive patients in Belize opined that medicinal plants and herbs were efficacious in lowering blood pressure, as evidenced by home monitoring and regular checkups at the hospital. They also reported minimal side effects in the use of the medicinal plants. There is a need for a comprehensive evaluation of Belize's medicinal plants to unravel their potential for drug discovery. [ABSTRACT FROM AUTHOR]

This paper presents Artocarpus buyangensis, a newly-described species known only from Manus Island, Papua New Guinea. A member of Artocarpus subgenus Artocarpus phylogenetically placed near A. section Artocarpus series Rugosi, A. buyangensis most closely resembles Artocarpus elasticus and A. sericicarpus, neither of which is found east of the Moluccas. The new species thus represents a substantial eastward expansion for the A. series Rugosi clade. Long-distance dispersal, perhaps by birds, is suggested as a possible explanation for the origin of A. buyangensis. [ABSTRACT FROM AUTHOR]

A microbiological assay was conducted to assess consumer safety of toasted ukwa (African breadfruit) snack in the Aba metropolis, South-eastern Nigeria. The microbial loads, isolation and identification were carried out by the spread plate agar dilution method. Results indicated that the counts of bacteria ranged from 3.12-7.22x103cfu/g. The fungal counts ranged from 2.11-5.48x103cfu/g while coliforms were detected in some of the market samples with values ranging from 0.00-0.16x103cfu/g. Staphylococcus aureus, Bacillus spp., Streptococcus spp Klebsiella spp. were bacteria isolated from the samples. Aspergillus niger, Fusarium spp., Mucor spp. and Aspergillus flavus were the isolated fungi. No Escherichia coli or other significant pathogens produced by food were identified from the samples. Coliform (Aerobic colony counts) were lower than the International Food Standards (= 105cfu/g) and the absence of microbial food-borne pathogens makes these ukwa samples safe for consumption. [ABSTRACT FROM AUTHOR]

Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed to investigate the ability of breadfruit starch nanoparticles-stabilized Pickering emulsion to encapsulate CO with various concentrations. Encapsulation process was carried out using the high-energy emulsification method with dispersing CO (0.05%; 0.1%; 0.5%; 1% w/w) in emulsion. The loading efficiency of CO and emulsion properties were evaluated. Retention of CO was also observed in 7 days-storage. Results showed that 0.5% and 1% CO were encapsulated effectively and stable in Pickering emulsion, with loading efficiency and CO retention ranging from 79.49-81.13% and 78.86-79.20%, respectively. The addition of 0.5% and 1% CO increased yellowness (+a*: 7.45-8.99) as well as decreased whiteness (+L*: 85.77-86.06) and viscosity (629.9-721.8 cP) of Pickering emulsion. However, differences in CO concentrations did not affect the emulsion index of Pickering emulsion. These findings concluded that breadfruit starch nanoparticles-stabilized Pickering emulsion could encapsulate up to 0.5% and 1% CO with the best properties among other treatments. Therefore, breadfruit starch nanoparticlesstabilized Pickering emulsion can be an alternative as encapsulation method, which can later expand the application of CO in food products. [ABSTRACT FROM AUTHOR]

This work produced pyrodextrins from breadfruit (Artocarpus altilis) starch and evaluated the effect of HCl and CH3COOH as catalysts of pyrodextrinization on physicochemical and structural properties of pyrodextrins. Pyroconversion was performed by spraying the acid solution on starch (1.82 g acid/kg starch) and heated to 140°C for 180 min. The pyrodextrins were analyzed for chemical composition, dextrose equivalent (DE), color parameters, solubility, intrinsic viscosity, infrared spectrum, and granule morphology. The pyroconversion decreased (p <.05) the ash content and the intrinsic viscosity of native starch. The HCl‐pyrodextrin was slightly yellow, very water soluble with 8.8% DE. The CH3COOH‐pyrodextrin was white, 8.8% soluble with 1.2% DE. The pyrodextrinization reduced α(1,4) bonds of glucans without drastically changing the granule's morphology. The use of acetic acid was considered a milder treatment, however, it caused an increase in the total and soluble dietary fiber contents, supporting its use to produce pyrodextrins for food applications. Novelty impact statement: This article provides the first report of pyrodextrinization of breadfruit (Artocarpus altilis) starch.The HCl as catalyst caused greater changes in starch properties than acetic acid.The acetic acid caused a 10% increase in the total and soluble dietary fiber contents of pyrodextrin. [ABSTRACT FROM AUTHOR]