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

Irving Antonio Brion-Espinoza; Maricarmen Iñiguez-Moreno; Juan Arturo Ragazzo-Sánchez; Julio César Barros-Castillo; Carolina Calderón-Chiu; Montserrat Calderón-Santoyo

doi:10.1016/j.fochx.2021.100170

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

Food Chem X. 2021 Nov 25:12:100170. doi: 10.1016/j.fochx.2021.100170. eCollection 2021 Dec 30.

Authors

Irving Antonio Brion-Espinoza¹, Maricarmen Iñiguez-Moreno¹, Juan Arturo Ragazzo-Sánchez¹, Julio César Barros-Castillo¹, Carolina Calderón-Chiu¹, Montserrat Calderón-Santoyo¹

Affiliation

¹ Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico.

Abstract

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.

Keywords: Acetonitrile (PubChem CID: 6342 HPLC grade ≥99.8%); Amino acid profile; Amino acid standards (AA-S-18); Biocomposite film; Bradford reagent serine standard (PubChem CID: 5951); Colletotrichum gloeosporioides; Glycerol (PubChem CID: 753) sodium hydroxide (NaOH PubChem CID: 14798); Hydrochloric acid (HCl PubChem CID: 313); Jackfruit leaf; L-Norleucine (Nor ≥98% PubChem CID: 21236); Low-methoxyl (LM) pectin (29–33% Food grade E-440); N-tert-Butyldimethylsilyl-N-methyltrifluoroacetamide (MTBSTFA >97% PubChem CID: 2724275); Pancreatin (EC 232-468-9); Pepsin (EC 3.4.23.1); Postharvest protection.