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.

超声波、微波和高静水压等新兴技术的应用，允许以可持续的方式从具有高价值的蔬菜基质中提取化合物，例如菠萝蜜叶蛋白（Artocarpusheterophyllus我是）。目前，蛋白质提取的主要方法是基于使用侵蚀性溶剂的沉淀，因此有必要优化提取方法，最大限度地减少废物产生。在菠萝蜜叶的蛋白质提取中，我们使用溶剂获得了 84.1 mg/g 的含量。另一方面，超声、微波和高静水压等紧急提取物的浓度分别为 96.3、95.6 和 147.3 mg/g。此外，我们发现最好的提取剂是 0.5 M NaCl，提供了一系列支持绿色技术作为食品行业势在必行的变革的可能性。