NTU Singapore process derives lactic acid from jackfruit seeds

In 2022, approximately 1.5 million metric tons of lactic acid were manufactured worldwide. It is added to dairy products for a tangy taste, controls acidity in jams and canned fruits, and extends the shelf life of packaged meat. In baking, lactic acid conditions dough for better texture and volume. Additionally, lactic acid helps in emulsification of dressings and sauces and maintains vibrant colours in fruits and vegetables.

NTU said its method requires fewer chemicals and processes, produces negligible amounts of by-products, and reduces food waste by using unwanted jackfruit seeds. Current industrial methods to produce lactic acid typically involve fermenting raw materials such as sugarcane, corn starch and beetroot sugar, which have become more expensive due to the increasing scarcity of farmland, natural disasters, and rising inflation.

Industrial methods also result in large amounts of by-products, such as gypsum, which release greenhouse gasses when not disposed of properly.

Jackfruits are increasingly popular in diets worldwide, with their flesh, which resembles meat in taste and texture, being made into meat substitutes. However, its seeds, which make up nearly a fifth of the fruit’s total weight, are discarded in landfills.