Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
| Autor: | Julio César Barros-Castillo, Montserrat Calderón-Santoyo, Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez, Carolina Calderón-Chiu, Irving Antonio Brion-Espinoza |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Pectin Hydrostatic pressure education Amino acid standards (AA-S-18) Pepsin (EC 3.4.23.1) Bradford reagent serine standard (PubChem CID: 5951) Pancreatin (EC 232-468-9) Food processing and manufacture Analytical Chemistry Artocarpus Hydrolysis food Hydrochloric acid (HCl PubChem CID: 313) Pepsin N-tert-Butyldimethylsilyl-N-methyltrifluoroacetamide (MTBSTFA >97% PubChem CID: 2724275) Spore germination TX341-641 Food science Article(s) from the Special Issue on Novel proteins and peptides for human consumption: sources chemistry and function by Dr. González-Córdova and Dr. Sáyago-Ayerdi Water content Mycelium Amino acid profile biology Nutrition. Foods and food supply Chemistry L-Norleucine (Nor ≥98% PubChem CID: 21236) Acetonitrile (PubChem CID: 6342 HPLC grade ≥99.8%) food and beverages Low-methoxyl (LM) pectin (29–33% Food grade E-440) TP368-456 Jackfruit leaf biology.organism_classification Colletotrichum gloeosporioides Postharvest protection Biocomposite film biology.protein cardiovascular system Food Science circulatory and respiratory physiology Glycerol (PubChem CID: 753) sodium hydroxide (NaOH PubChem CID: 14798) |
| Zdroj: | Food Chemistry: X Food Chemistry: X, Vol 12, Iss, Pp 100170-(2021) |
| ISSN: | 2590-1575 |
| Popis: | Highlights • Fresh leaves of jackfruit are a suitable source of protein. • Six essential amino acids were identified in peptides obtained by pepsin (Pep-P). • Pep-P from jackfruit leaves inhibited Colletotrichum gloeosporioides. • Pep-P improved the physicochemical and microbiological properties of pectin films. Jackfruit (Artocarpus heterophyllus Lam.) is an evergreen tree that produces a high waste of leaves. This study evaluated the obtention of peptides from jackfruit leaves using pancreatin and pepsin, their antifungal activity, and their effect on pectin films. The protein content was 7.64 ± 0.12 g/100 g of jackfruit fresh leaves. Pancreatin produced a higher yield than pepsin in the obtention of peptides (p ≤ 0.05). However, peptides obtained after 2 h by pepsin hydrolysis (Pep-P) had six essential amino acids and inhibited > 99% of mycelial growth and spore germination of Colletotrichum gloeosporioides. Pectin films with Pep-P showed a slight brown color, lower thickness, water vapor permeability, and moisture content, as well as higher thermal stability and better inhibition properties against C. gloeosporioides than pectin films without Pep-P (p ≤ 0.05). Pectin films added with Pep-P from jackfruit leaf could be a green alternative to anthracnose control in tropical fruits. |
| Databáze: | OpenAIRE |
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