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Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam)

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Abstract

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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Acknowledgments

This study was carried out with the support of “National Technologic of Mexico” Project No. 6811.18-P and is part of the activities of the CYTED network No. 319RT0576. The authors thank CONACYT (Mexico) for the scholarship No. 466318.

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Authors and Affiliations

  1. National Technologic of Mexico/Technologic Institute of Tepic, 2595 Tecnologico Av., 63175, Tepic, Nayarit, Mexico

    Laura Cristina Moreno-Nájera, Juan Arturo Ragazzo-Sánchez & Montserrat Calderón-Santoyo

  2. AZCUBA Sugar Group, 171 23th Av., Havana, Cuba

    Cristina Regla Gastón-Peña

Authors
  1. Laura Cristina Moreno-Nájera
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  2. Juan Arturo Ragazzo-Sánchez
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  3. Cristina Regla Gastón-Peña
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  4. Montserrat Calderón-Santoyo
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Correspondence to Montserrat Calderón-Santoyo.

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Moreno-Nájera, L.C., Ragazzo-Sánchez, J.A., Gastón-Peña, C.R. et al. Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam). Food Sci Biotechnol 29, 1675–1684 (2020). https://doi.org/10.1007/s10068-020-00825-4

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  • DOI: https://doi.org/10.1007/s10068-020-00825-4

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