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<p>Jackfruit seeds, a by-product with important protein content, offer a sustainable plant-based alternative. However, plant proteins often exhibit low solubility and limited techno-functional properties, which constrain their use in food applications. Sustainable processing methods, such as high-intensity ultrasound (HIU), a cost-effective approach, could be tested to reduce these limitations. This study aimed to optimize HIU conditions to enhance the techno-functional properties of a jackfruit seed protein extract using a Box-Behnken design. The independent variables were amplitude (25–75%), time (5–15&#xa0;min), and protein concentration (5–15%). The response variables included solubility (%), emulsion particle size D<sub>[4,3]</sub> (µm), and apparent gel stress (σ, N.cm<sup>2</sup>). Optimal conditions (62.5% amplitude, 5&#xa0;min, 5% protein concentration) yielded a protein extract with enhanced solubility (18.73 ± 0.79%), reduced D[4,3] (6.66&#xa0;µm), and an intermediate σ (0.19 N/cm<sup>2</sup>). HIU-treated proteins also exhibited improved oil holding capacity (460.59%), along with enhanced foaming properties. Compared to the unprocessed protein, solubility increased by 7.16%, foaming capacity increased from 29.17 to 55.83%, and foam stability improved from 88.75 to 94.65%. FTIR confirmed changes in α-helix, β-sheet structures, and the emergence of random coils, while TGA and DSC revealed shifts in thermal stability. These findings suggest that HIU induced structural modifications and unfolding of the protein, exposing functional groups that improve its techno-functional properties. Overall, HIU is a promising strategy for modifying plant proteins, enabling their use in food formulations to improve texture or serve as carriers of high-value biological compounds.</p> Graphical abstract <p></p>

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Optimization of high-intensity ultrasound treatment on the techno-functional properties of jackfruit seed proteins (Artocarpus heterophyllus Lam.)

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Doane Santalucia Vilchis-Gómez,
  • Montserrat Calderón-Santoyo,
  • Dominique Chevalier-Lucia,
  • Juan Arturo Ragazzo-Sánchez

摘要

Jackfruit seeds, a by-product with important protein content, offer a sustainable plant-based alternative. However, plant proteins often exhibit low solubility and limited techno-functional properties, which constrain their use in food applications. Sustainable processing methods, such as high-intensity ultrasound (HIU), a cost-effective approach, could be tested to reduce these limitations. This study aimed to optimize HIU conditions to enhance the techno-functional properties of a jackfruit seed protein extract using a Box-Behnken design. The independent variables were amplitude (25–75%), time (5–15 min), and protein concentration (5–15%). The response variables included solubility (%), emulsion particle size D[4,3] (µm), and apparent gel stress (σ, N.cm2). Optimal conditions (62.5% amplitude, 5 min, 5% protein concentration) yielded a protein extract with enhanced solubility (18.73 ± 0.79%), reduced D[4,3] (6.66 µm), and an intermediate σ (0.19 N/cm2). HIU-treated proteins also exhibited improved oil holding capacity (460.59%), along with enhanced foaming properties. Compared to the unprocessed protein, solubility increased by 7.16%, foaming capacity increased from 29.17 to 55.83%, and foam stability improved from 88.75 to 94.65%. FTIR confirmed changes in α-helix, β-sheet structures, and the emergence of random coils, while TGA and DSC revealed shifts in thermal stability. These findings suggest that HIU induced structural modifications and unfolding of the protein, exposing functional groups that improve its techno-functional properties. Overall, HIU is a promising strategy for modifying plant proteins, enabling their use in food formulations to improve texture or serve as carriers of high-value biological compounds.

Graphical abstract