Unlocking the Potential of Jackfruit Seed Starch: Extraction, Properties, Modifications, and Uses—A Review

ABSTRACT Jackfruit ( Artocarpus heterophyllus Lam.), a tropical cash crop prized for its nutritional value, has long seen its by‐product—jackfruit seeds—discarded, leading to a missed opportunity in resource utilization. These seeds, rich in starch that constitutes about 70% of their dry weight, have recently emerged as a novel source of starch, capturing research interest. This paper provides a thorough review of the latest research on jackfruit seed starch (JSS), from its preparation methods—encompassing aqueous, alkaline, and enzymatic extraction—to its structure, physicochemical properties, and the array of modifications it can undergo, including physical, chemical, and biological approaches. The unique attributes of JSS, such as its high crystallinity, distinctive granule structure, and high amylose and resistant starch content, endow it with significant antidigestive properties, setting it apart from conventional starches. These characteristics not only make JSS a standout in the field but also open up a broad spectrum of applications in both food and nonfood industries. The aim of this review is to serve as a reference for harnessing the potential of JSS in the development and production of high‐value‐added products, turning a once‐overlooked by‐product into a resource with substantial promise.