In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin. Many of these studies focused on adding value to the by-products and decreasing their negative environmental impact. However, the type, quantity, and characteristics of jackfruit functional ingredients are highly dependent on the extraction method, either through conventional or non-conventional technologies, and the jackfruit tissue used, with peel and seeds being the most studied. The reported studies suggest that extractions and pre-treatments with emerging technologies such as ultrasounds, microwaves, radio frequency, or supercritical fluids can facilitate the release of functional ingredients of jackfruit; reduce the time and energy consumption required; and, in some cases, improve extraction yields. Therefore, emerging technologies could increase the functional potential of jackfruit and its by-products, with promising applications in the pharmaceutical and nutraceutical industries.

Avocado seeds represent an underutilized agro-industrial by-product rich in dietary fiber and bioactive compounds. This study evaluated the impact of convective drying (45–75 °C, 3–9 mm thickness, 0.5–2.5 m s⁻¹ air velocity) on the mass transfer kinetics, techno-functional properties, and phytochemical stability of the seed matrix. The Midilli model accurately described dehydration kinetics, with effective diffusivities around 10⁻⁹ m² s⁻¹. Principal Component Analysis of the evaluated parameters revealed trade-offs between drying efficiency and phytochemical preservation. While the lignocellulosic fiber matrix remained relatively stable, preserving its hydration and oil retention capacities independently of thermal severity, prolonged processing times resulted in lower phenolic acid content and promoted non-enzymatic browning. Crucially, high air velocities were associated with higher retention of thermolabile bioactives, potentially due to accelerated moisture removal and shorter cumulative thermal exposure. A multi-response desirability approach established three optimized processing scenarios, yielding a phytochemical-rich concentrate (45 °C, 3 mm, 2.5 m s⁻¹), a highly soluble ingredient (75 °C, 8.7 mm, 0.5 m s⁻¹), and a water-retaining bulking matrix (75 °C, 7.4 mm, 0.5 m s⁻¹). These findings demonstrate that convective drying thermodynamics can be strategically modulated to tailor avocado seed waste into specialized functional ingredients for the circular bioeconomy.