Green technologies for the extraction of proteins from jackfruit leaves ( Artocarpus heterophyllus Lam)
- PDF / 1,229,439 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 58 Downloads / 182 Views
Green technologies for the extraction of proteins from jackfruit leaves (Artocarpus heterophyllus Lam) Laura Cristina Moreno-Na´jera1 • Juan Arturo Ragazzo-Sa´nchez1 Cristina Regla Gasto´n-Pen˜a2 • Montserrat Caldero´n-Santoyo1
•
Received: 6 February 2020 / Revised: 1 September 2020 / Accepted: 9 September 2020 The Korean Society of Food Science and Technology 2020
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. Keywords Ultrasound Microwave High hydrostatic pressure Jackfruit leaf Protein
& Montserrat Caldero´n-Santoyo [email protected]; [email protected] Laura Cristina Moreno-Na´jera [email protected] Juan Arturo Ragazzo-Sa´nchez [email protected]; [email protected] Cristina Regla Gasto´n-Pen˜a [email protected]; [email protected] 1
National Technologic of Mexico/Technologic Institute of Tepic, 2595 Tecnologico Av., 63175 Tepic, Nayarit, Mexico
2
AZCUBA Sugar Group, 171 23th Av., Havana, Cuba
Introduction The jackfruit (Artocarpus heterophyllus Lam) tree has leaves which are bright dark green in color, oval in shape and alternate in the arrangement in adult branches and lobed in young branches (Pin˜a-Dumoulin et al. 2010). The trees should be pruned to the first lateral branch, which causes vertical growth to slow down and increases the branching of the canopies before the rainy season (LarreaWachtendorff et al. 2015). Likewise, the elimination of the old branches at the end of the season increases the penetration of light in the cups, enhancing the production of fruits. The production of jackfruit leaves varies depending on multiple factors such as the density of sowing, the application of fertilizers, the weather or the pruning technique. For Morus spp in India, it has been reported subproducts of the pruning up to 40 ton/ha of fresh leaves per year (approximately 10 tons of dry leaf). The jackfruit leaves have been used in low concentrations due to their properties as palliative methods to treat anemia, diarrhea, and cough. Besides, young jackfruit leaves have also been utilized in minimum quantities as forage material, the rest of the leaves are discarded contribu
Data Loading...
