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KMID : 1007520200290111675
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Food Science and Biotechnology
2020 Volume.29 No. 11 p.1675 ~ p.1684
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Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)
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Moreno-Najera Laura Cristina
Ragazzo-Sanchez Juan Arturo
Gaston-Pena Cristina Regla
Calderon-Santoyo Montserrat
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Abstract
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The application of emerging technologies such as ultrasound, microwaves and high hydrostatic pressure, allows the extraction of compounds in a sustainable manner from a vegetable matrix with a high value such as jackfruit leaf proteins (Artocarpus heterophyllus Lam). Currently, the main method of protein extraction is based on the precipitation with the use of an aggressive solvent, therefore it is necessary to optimize extraction methods with a minimum waste production. In the protein extraction of jackfruit leaves, we obtained a content of 84.1 mg/g using solvents. On the other hand, emergent extractions such as ultrasound, microwaves, and high hydrostatic pressure showed concentrations of 96.3, 95.6 and 147.3 mg/g, respectively. In addition, we found that the best extraction agent was 0.5 M NaCl, offering a range of possibilities that support green technologies as an imperative change in the food industry.
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KEYWORD
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Ultrasound, Microwave, High hydrostatic pressure, Jackfruit leaf, Protein
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