Moreno-Nájera Laura Cristina, Ragazzo-Sánchez Juan Arturo, Gastón-Peña Cristina Regla, Calderón-Santoyo Montserrat
National Technologic of Mexico/Technologic Institute of Tepic, 2595 Tecnologico Av., 63175 Tepic, Nayarit Mexico.
AZCUBA Sugar Group, 171 23th Av., Havana, Cuba.
Food Sci Biotechnol. 2020 Oct 6;29(12):1675-1684. doi: 10.1007/s10068-020-00825-4. eCollection 2020 Dec.
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 ( 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.
诸如超声波、微波和高静水压等新兴技术的应用，使得从诸如菠萝蜜叶蛋白（Lam）这样具有高价值的植物基质中以可持续的方式提取化合物成为可能。目前，蛋白质提取的主要方法是基于使用腐蚀性溶剂进行沉淀，因此有必要优化提取方法以减少废物产生。在菠萝蜜叶的蛋白质提取中，使用溶剂时我们获得的含量为84.1毫克/克。另一方面，诸如超声波、微波和高静水压等新兴提取方法分别显示出的浓度为96.3毫克/克、95.6毫克/克和147.3毫克/克。此外，我们发现最佳提取剂是0.5M氯化钠，这提供了一系列可能性，支持绿色技术成为食品工业中势在必行的变革。
