MARANG FRUIT

 

MARANG FRUIT

 

Marang, is a tropical fruit from the Moraceae family, native to Borneo and the Philippines. In Chinese, provides high amounts of energy, dietary fiber, vitamin C, and potassium. These nutrients help improve digestion, support heart health, boost your immune system, and supply quick natural energy.

Marang fruit is commonly found and available in various Southeast Asian regions, notably in countries such as Malaysia, the Philippines, and Indonesia. Marang fruit waste, despite its promising potential, remains underutilized in various applications. This review article explores the potential of Marang fruit waste as a valuable resource for various applications, with a focus on its utilization in the food industry, including seed flour, starch, snacks, and essential bioactive compounds. Beyond the food sector, the article also investigates its applications as biosorbents/adsorbents and an energy source. The study identifies promising research opportunities such as investigating its potential as a fuel source, as well as for the production of cellulose and nanocellulose which is now gaining relevant attention in various industries. However, the seasonal availability of Marang fruit and its limited distribution in specific Southeast Asian regions present challenges. This article aims to provide a comprehensive understanding of the current status, highlight the areas that require further investigation, and future prospects of Marang fruit waste, highlighting its significance as a sustainable resource with multifaceted applications.

Marang, scientifically known as Artocarpus odoratissimus, is a tropical fruit produced in the Philippines, notably in Mindanao's marginal and mountainous locations such as the Zamboanga Peninsula (Martinez & Perez, 2016). It is found to be endemic to Borneo Island, and this species has been introduced in the Philippines (Soepadmo & Saw, 2000). The fruit is highly regarded in the region, particularly in Sabah, Malaysia, where it is locally known as ‘tarap’ (Abu Bakar et al., 2009). Marang trees, a tree that bears Marang fruit, may reach a height of 20–25 m and are normally cultivated from seed; fruiting begins when the tree is around 4 to 5-year-old (Noorfarahzilah et al., 2017). In terms of morphology, the fruit has an intermediate form between jackfruit and breadfruit (Galang, 1955; Subhadrabandhu, 2001). The fruit is composed of different nutritional components such as carbohydrates, protein, fats, crude fiber, ash, potassium, calcium, sodium, phosphorus, iron, retinol, beta-carotene, vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), and vitamin C (ascorbic acid) (Tang et al., 2013). Marang fruit has several economic and nutritional benefits, the plant has numerous advantages as a successful multifunctional crop for fruit and timber production (de Almeida Lopes et al., 2018). It is also an excellent source of minerals, which can help with stroke, blood pressure, heart and renal diseases, anxiety, and stress, as well as improve muscular strength, metabolism, water balance, electrolytic processes, and the neurological system

According to the Philippine Statistics Authority PSA (2016), the estimated volume of Marang fruit production in the country reaches up to 43.5 metric tons in 2014. This means that more than 26 metric tons of this product are discarded that year as the flesh only covers around 40%, while 60% of the total weight is not utilized and is considered waste (Abu Bakar et al., 2009). Improper disposal of the substantial peel and core residues generated from Marang fruit poses potential environmental concerns, and if these waste materials are not appropriately managed, they can indeed lead to significant environmental problems (Selvaraju & Bakar, 2017). According to Rifna et al. (2023), the most commonly employed method for fruit waste disposal is landfill, incineration, and open burning. However, this method of disposal poses significant environmental problems, such as water and soil pollution, the greenhouse effect, eutrophication, and global warming, if not properly managed due to its high biodegradability and fermentability (de Medeiros et al., 2020). Furthermore, these methods or approaches may result in secondary generation wastes and other problems (Nirmal et al., 2023). In addition, fruit wastes are renewable and viable resources that could be valorized in accordance with the concept of a “circular economy” to produce commodities with a high market value ‘

Compounds derived from Artocarpus species were shown to demonstrate a wide variety of biological activities, including antibacterial, antitubercular, antiviral, antifungal, antiplatelet, antiarthritic, tyrosinase inhibitory, and cytotoxic properties (Jagtap & Bapat, 2010). Studies done in the past have shown that different species of Artocarpus are abundant in phenolic substances such as flavonoids, stilbenoids, and arylbenzofurons (Yen et al., 2017). Moreover, these phenolic substances have been associated with potent antioxidant properties and have shown potential in preventing chronic diseases, such as cancer, cardiovascular diseases, and neurodegenerative disorders (Pandey & Rizvi, 2009; Vauzour et al., 2010). The utilization of Marang fruit waste presents an opportunity to harness these beneficial compounds and transform them into value-added products.

In previous years, only rare studies have been conducted to valorize Marang fruit waste, rendering it underutilized and thus providing significant potential for valorization. Some of these few studies that focus on exploring the potentialities of Marang fruit wastes include the development of low-cost biosorbent from Marang peel (Lim et al., 2015), flour from Marang seed (Masri et al., 2017), adsorbent from cellulose extracted from Marang leaves (Zaidi, Lim, Usman, et al., 2018), and adsorbent from Marang core (Dahri, Lim, et al., 2017). However, despite the growing interest in the utilization of Artocarpus species, including the Marang fruit, there is still a need for a comprehensive review that examines the potential utilization of Marang fruit waste and explores future prospects and research opportunities. By consolidating existing knowledge and identifying research gaps, this review aims to contribute to the advancement of sustainable utilization strategies for Marang fruit waste and provide valuable insights for further exploration in this field. In response to the pressing need for eco-friendly solutions and effective waste management, this review article serves as a critical foundation for researchers, policymakers, and industries. The need for a dedicated review in this field arises from the limited availability of consolidated information, the increasing demand for eco-friendly alternatives, and the urgent call for strategies to minimize food waste and environmental impact. This article fills a crucial knowledge gap by presenting a holistic view of the current state of Marang fruit waste utilization, underscoring the urgency of sustainable practices and highlighting areas where further investigation and collaboration are essential for the advancement of this field.

As shown in Figure 1, the Marang fruit is composed of four main parts which are the husk/peel, flesh, seed, and core. The husk/peel of the Marang fruit is typically thick and fibrous, providing protection to the inner parts of the fruit. The flesh, which is the edible part, is tasty and soft, with a distinct aroma and rich flavor (Jonatas et al., 2020; Masri et al., 2017). The seed, enclosed within the flesh, is large and usually not consumed, but it can be utilized for its oil content and starch (Ismail et al., 2022). Lastly, the core refers to the central portion of the fruit, which is often discarded as it is not typically consumed due to its fibrous and tough nature. The flesh of the fruit represents around 50%–60% of the total weight of the fruit while the remaining 40%–50% are the pulp, husk/peel, and seed which are usually discarded

Diabetes is a serious condition that needs careful management tailored to the needs of the individual patient. Don’t mess around experimenting with your diet or asking advice from idiots like me on Quora - consult your doctor. Your real, scientifically trained, conventional doctor.

It’s unlikely that any individual food will have a perceptible, identifiable benefit in the management of your condition. Anyone who claims otherwise needs to be able to point to a large comparative study published in a recognised specialist journal such as the American Journal of Clinical Nutrition in which the food in question is shown to have a useful effect on people’s diabetes. In general, _diets_ matter - individual foods not so much.

Prof.John Kurakar