Use of jackfruit leaf (

Autor: Carolina, Calderón-Chiu, Montserrat, Calderón-Santoyo, Simone, Damasceno-Gomes, Juan Arturo, Ragazzo-Sánchez
Rok vydání: 2021
Předmět:
Zdroj: Food Chemistry: X
ISSN: 2590-1575
Popis: 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.
This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to obtain an optimal nanoemulsion (NE-Opt). The effect of protein hydrolysate concentration (0.5–2%), oil loaded with extract (2.5–7.5%), and ultrasound time (5–15 min) on the polydispersity index (PDI) and droplet size of the emulsion (D[3,2] and D[4,3]) was evaluated. RSM revealed that 1.25% protein hydrolysate, 2.5% oil, and ultrasound time of 15 min produced the NE-Opt with the lowest PDI (0.85), D[3,2] (330 nm), and D[4,3] (360 nm). Encapsulation efficiency and extract loading of the NE-Opt was of 40.15 ± 1.46 and 18.03 ± 2.78% respectively. The NE-Opt was relatively stable during storage (at 4 and 25 °C), pH, temperature, and ionic strength. Then, the protein hydrolysate could be used as an alternative to conventional emulsifiers.
Databáze: OpenAIRE
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