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Laura Cristina Moreno-Na´jera,Juan Arturo Ragazzo-Sa´nchez,Cristina Regla Gasto´n-Pen˜a,Montserrat Caldero´n-Santoyo 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The application of emerging technologies suchas ultrasound, microwaves and high hydrostatic pressure,allows the extraction of compounds in a sustainable mannerfrom a vegetable matrix with a high value such asjackfruit leaf proteins (Artocarpus heterophyllus Lam). Currently, the main method of protein extraction is basedon the precipitation with the use of an aggressive solvent,therefore it is necessary to optimize extraction methodswith a minimum waste production. In the protein extractionof jackfruit leaves, we obtained a content of 84.1 mg/gusing solvents. On the other hand, emergent extractionssuch as ultrasound, microwaves, and high hydrostaticpressure showed concentrations of 96.3, 95.6 and147.3 mg/g, respectively. In addition, we found that thebest extraction agent was 0.5 M NaCl, offering a range ofpossibilities that support green technologies as an imperativechange in the food industry.