Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

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/10...

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Autores principales:	Irving Antonio Brion-Espinoza, Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez, Julio César Barros-Castillo, Carolina Calderón-Chiu, Montserrat Calderón-Santoyo
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Jackfruit leaf Biocomposite film Postharvest protection Colletotrichum gloeosporioides Amino acid profile Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/519794a36f5946a988ba64f8d19fd184
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spelling	oai:doaj.org-article:519794a36f5946a988ba64f8d19fd1842021-11-28T04:37:53ZEdible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis2590-157510.1016/j.fochx.2021.100170https://doaj.org/article/519794a36f5946a988ba64f8d19fd1842021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000584https://doaj.org/toc/2590-1575Jackfruit (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.Irving Antonio Brion-EspinozaMaricarmen Iñiguez-MorenoJuan Arturo Ragazzo-SánchezJulio César Barros-CastilloCarolina Calderón-ChiuMontserrat Calderón-SantoyoElsevierarticleJackfruit leafBiocomposite filmPostharvest protectionColletotrichum gloeosporioidesAmino acid profileNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100170- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Jackfruit leaf Biocomposite film Postharvest protection Colletotrichum gloeosporioides Amino acid profile Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Jackfruit leaf Biocomposite film Postharvest protection Colletotrichum gloeosporioides Amino acid profile Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Irving Antonio Brion-Espinoza Maricarmen Iñiguez-Moreno Juan Arturo Ragazzo-Sánchez Julio César Barros-Castillo Carolina Calderón-Chiu Montserrat Calderón-Santoyo Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
description	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.
format	article
author	Irving Antonio Brion-Espinoza Maricarmen Iñiguez-Moreno Juan Arturo Ragazzo-Sánchez Julio César Barros-Castillo Carolina Calderón-Chiu Montserrat Calderón-Santoyo
author_facet	Irving Antonio Brion-Espinoza Maricarmen Iñiguez-Moreno Juan Arturo Ragazzo-Sánchez Julio César Barros-Castillo Carolina Calderón-Chiu Montserrat Calderón-Santoyo
author_sort	Irving Antonio Brion-Espinoza
title	Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
title_short	Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
title_full	Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
title_fullStr	Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
title_full_unstemmed	Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
title_sort	edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/519794a36f5946a988ba64f8d19fd184
work_keys_str_mv	AT irvingantoniobrionespinoza ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis AT maricarmeniniguezmoreno ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis AT juanarturoragazzosanchez ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis AT juliocesarbarroscastillo ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis AT carolinacalderonchiu ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis AT montserratcalderonsantoyo ediblepectinfilmaddedwithpeptidesfromjackfruitleavesobtainedbyhighhydrostaticpressureandpepsinhydrolysis
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Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

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