Background. The increasing prevalence of gluten-related disorders and growing consumer awareness regarding gluten-free diets have intensified the search for alternative, nutritionally valuable flour substitutes. Jackfruit (Artocarpus heterophyllus) seeds, often discarded as agro-industrial waste, represent a promising underutilized resource rich in protein, dietary fiber, minerals and bioactive compounds. Their potential application in gluten-free and functional food formulations aligns with current trends in sustainable food production and waste valorization. Therefore, this integrative review aims to synthesize existing knowledge on the nutritional composition, functional properties, technological applications and sustainability potential of jackfruit seed flour (JSF).
Results and conclusions. The literature analyzed indicates that jackfruit seed flour exhibits favorable nutritional and functional characteristics, including significant protein content, beneficial amino acid profile and improved textural properties when incorporated into gluten-free products. Various processing methods effectively reduce antinutritional factors, enhancing its suitability for food applications. Studies demonstrate acceptable sensory properties of products partially substituted with JSF, particularly in bakery and snack formulations. Moreover, the utilization of jackfruit seeds contributes to sustainable food systems by reducing agro-waste and promoting value addition. Overall, JSF shows strong potential as a functional, gluten-free ingredient; however, further research is needed to optimize substitution levels, assess long-term consumer acceptance and explore its broader industrial applications.