Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Abstract

Physicochemical, techno-functional properties and antioxidant capacity of Jackfruit leaf protein concentrate (LPC). And its hydrolysates were evaluated. LPC was obtained using the isoelectric precipitation method assisted by high hydrostatic pressure. LPC and its hydrolysates with pepsin (H-Pep) and pancreatin (H-Pan) at different interval times were characterised by colour, foaming and emulsifying properties. The antioxidant capacity through in vitro tests, such as DPPH+ and ABTS+ radical scavenging activity was also evaluated. The degree of hydrolysis (DH) for H-Pep and H-Pan ranged from 1.78 to 3.44 to 6.12–9.21%. The enzymatic hydrolysis significantly increased (p < 0.05) the L* value of all the hydrolysates concerning the LPC. However, the H-Pep presented lower ΔE (p < 0.05) regarding the H-Pan, this could be related to the high L* values presented in the samples. The solubility of the hydrolysates was significantly higher (p < 0.05) than the LPC in all the tested pH (2.0–10.0) values (except for H-Pep at pH 10.0), reaching solubility values of 19–41 and 60–98% from pH 4.0 to 10.0 for H-Pep and H-Pan, respectively. The increase of solubility was associated with high emulsifying and foaming properties compared with LPC. The best emulsifying and foaming properties were presented at 180 and 60 min of H-Pan, respectively. The antioxidant capacity revealed that the H-Pan at 120 min of proteolysis exhibited high antioxidant properties. The values for DPPH+ and ABTS+ were 72.38% at 0.1 mg/mL and 98.20% at 0.8 mg/mL, respectively. The results suggest that type of enzyme and hydrolysis time determined the physicochemical, techno-functional properties, and antioxidant capacity of hydrolysates.