Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Calderón‐Chiu, Carolina; Calderón‐Santoyo, Montserrat; Herman‐Lara, Erasmo; Ragazzo‐Sánchez, Juan Arturo

doi:10.1016/j.foodhyd.2020.106319

Cited by 63 publications

(31 citation statements)

References 53 publications

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“…The precipitated protein was recuperated by centrifugation (diafiltered with 1 kDa membrane), and lyophilized at −50 °C (0.12 mbar) in a freeze-drier (Labconco FreeZone 4.5, Kansas, MO, USA). Thus, LPC (yield of 32.00 ± 1.84%, Calderón-Chiu et al, 2021 ) was obtained. LPC hydrolysis was carried with pancreatin enzyme for 180 min.…”

Section: Materials Y Methodsmentioning

confidence: 97%

“…Extraction and hydrolysis of leaf protein concentrate (LPC) were carried out according to Calderón-Chiu et al (2021) . Briefly, the LPC of jackfruit was obtained with the isoelectric precipitation method and high hydrostatic pressure (HHP).…”

Section: Materials Y Methodsmentioning

confidence: 99%

“…The emulsion stability index (ESI) was calculated as described by Calderón-Chiu et al (2021) . A 50 μL sample of the NE-Opt was diluted 100-fold whit a 0.1% SDS solution.…”

Section: Materials Y Methodsmentioning

confidence: 99%

“…The colour of the NE-Opt with and without extract was measured with a MINOLTA Chroma Meter CR-400 (Minolta Co. Ltd. Osaka, JPN) ( Calderón-Chiu et al, 2021 ). The colorimeter was calibrated with white tile ( L* = 95.13, a* = −0.94, and b* = 2.93) before the measurement.…”

Section: Materials Y Methodsmentioning

confidence: 99%

“…Similarly, Calderón-Chiu, Calderón-Santoyo, Herman-Lara, and Ragazzo-Sánchez (2021) , obtained a jackfruit ( Artocarpus heterophyllus L.) leaf protein hydrolysate by hydrolysis with pancreatin, which presented promising emulsifying properties. And in this context, it is suggested that the extract rich in pentacyclic triterpenes could be encapsulated by nanoemulsions stabilized with leaf protein hydrolysates.…”

Section: Introductionmentioning

confidence: 99%

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Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

et al. 2021

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Highlights Jackfruit leaf protein hydrolysates have emulsifying properties. Nanoemulsions stabilized with jackfruit leaf protein hydrolysates were developed. Leaf protein hydrolysate is a promising encapsulant of triterpenic extract. Nanoemulsion stabilized with leaf protein hydrolysates were relatively stable. Jackfruit leaf hydrolysates could be an alternative to conventional emulsifier.

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Section: Materials Y Methodsmentioning

confidence: 97%

Section: Materials Y Methodsmentioning

confidence: 99%

“…The emulsion stability index (ESI) was calculated as described by Calderón-Chiu et al (2021) . A 50 μL sample of the NE-Opt was diluted 100-fold whit a 0.1% SDS solution.…”

Section: Materials Y Methodsmentioning

confidence: 99%

Section: Materials Y Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

et al. 2021

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Polyisoprenes obtained from jackfruit latex (Artocarpus heterophyllus L.): Extraction and characterization

Ramos‐Martínez

González-Cruz

Calderón‐Santoyo

et al. 2022

J of Applied Polymer Sci

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Jackfruit latex is a residue from the agricultural production of this fruit, which does not have an application in the food or pharmaceutical industry. The objectives of the study were to (1) extract the polyisoprenes from jackfruit latex using the surfactant sodium lauryl sulfate, and (2) characterize their physicochemical and techno-functional properties. The chemical composition, foaming and emulsifying capacity, and thermal behavior. According to the proximal chemical analysis of the extracts, the major content were lipophilic compounds (89%), including polyisoprenes. Regarding the emulsifying properties, the concentrates extracts showed intermediate values for the emulsifying activity index (32-59 m 2 /g) and stability times from 15 to 95 min. The thermal analysis showed endothermic events (50-65 C) associated with the melting of the concentrate, as well as exothermic events related to the crystallization of the polyisoprenes. The FTIR spectra indicates the presence of the polyisoprenes in the extracts, the stretching of the C═C bonds in 1704 at 1712 cm À1 are characteristic of cis-1,4 polyisoprene bonds, and at 980 cm À1 the C H bending. The physicochemical and techno-functional properties of polyisoprene extracts indicate that they could be used in emulsions or electrohydrodynamic encapsulation processes.

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Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases

Sarabandi

Mohammadi

Akbarbaglu

et al. 2023

Food Science & Nutrition

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The effect of enzymatic hydrolysis of apricot kernel protein with different proteases (Alcalase, pancreatin, pepsin, and trypsin) on the amino acid content, degree of hydrolysis (DH), antioxidant, and antibacterial characteristics of the resulting hydrolyzates was investigated in this study. The composition of amino acids (hydrophobic: ~35%; antioxidant: ~13%), EAA/TAA ratio (~34%), and PER index (~1.85) indicates the ability of the hydrolyzate as a source of nutrients and antioxidants with high digestibility. Enzymatic hydrolysis with increasing DH (from 3.1 to a maximum of 37.9%) led to improved solubility (especially in the isoelectric range) and changes in water‐ and oil‐holding capacity. The highest free radical scavenging activity of DPPH (83.3%), ABTS (88.1%), TEAC (2.38 mM), OH (72.5%), NO (65.7%), antioxidant activity in emulsion and formation of TBARS (0.36 mg MDA/L), total antioxidant (1.61), reducing power (1.17), chelation of iron (87.7%), copper (34.8%) ions, and inhibition of the growth of Escherichia coli (16.3 mm) and Bacillus cereus (15.4 mm) were affected by the type of enzymes (especially Alcalase). This research showed that apricot kernel hydrolyzate could serve as a nutrient source, emulsifier, stabilizer, antioxidant, and natural antibacterial agent in functional food formulations.

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Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Cited by 63 publications

References 53 publications

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

Polyisoprenes obtained from jackfruit latex (Artocarpus heterophyllus L.): Extraction and characterization

Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases

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