The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity
(1) Background: Jackfruit leaves (<i>Artocarpus heterophyllus</i> Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interact...
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2024-09-01
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| author | Frida Zoé Ragazzo-Calderón Maricarmen Iñiguez-Moreno Montserrat Calderón-Santoyo Juan Arturo Ragazzo-Sánchez |
| author_facet | Frida Zoé Ragazzo-Calderón Maricarmen Iñiguez-Moreno Montserrat Calderón-Santoyo Juan Arturo Ragazzo-Sánchez |
| author_sort | Frida Zoé Ragazzo-Calderón |
| collection | DOAJ |
| description | (1) Background: Jackfruit leaves (<i>Artocarpus heterophyllus</i> Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties. |
| format | Article |
| id | doaj-art-87c3c4fa951b4a279db783e043f9fe0e |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-87c3c4fa951b4a279db783e043f9fe0e2025-08-20T01:55:58ZengMDPI AGApplied Sciences2076-34172024-09-011418830110.3390/app14188301The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant CapacityFrida Zoé Ragazzo-Calderón0Maricarmen Iñiguez-Moreno1Montserrat Calderón-Santoyo2Juan Arturo Ragazzo-Sánchez3Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic 63175, Nayarit, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Nuevo Leon, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic 63175, Nayarit, MexicoLaboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic 63175, Nayarit, Mexico(1) Background: Jackfruit leaves (<i>Artocarpus heterophyllus</i> Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties.https://www.mdpi.com/2076-3417/14/18/8301vegetal proteinhigh-power ultrasoundamino acid profilefood processesfoaming capacityemulsifying capacity |
| spellingShingle | Frida Zoé Ragazzo-Calderón Maricarmen Iñiguez-Moreno Montserrat Calderón-Santoyo Juan Arturo Ragazzo-Sánchez The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity Applied Sciences vegetal protein high-power ultrasound amino acid profile food processes foaming capacity emulsifying capacity |
| title | The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity |
| title_full | The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity |
| title_fullStr | The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity |
| title_full_unstemmed | The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity |
| title_short | The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity |
| title_sort | structural modification of jackfruit leaf proteins i artocarpus heterophyllus i lam by high intensity ultrasound alters their techno functional properties and antioxidant capacity |
| topic | vegetal protein high-power ultrasound amino acid profile food processes foaming capacity emulsifying capacity |
| url | https://www.mdpi.com/2076-3417/14/18/8301 |
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