Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of <i>Brosimum alicastrum</i> Swartz Proteins
María Fernanda Suárez-Hernández,
Sara Gabriela Posada Ramirez,
Darling del Carmen Castillo Cruz,
Inocencio Higuera Ciapara,
Neith Aracely Pacheco López,
Iván Emanuel Herrera Pool,
Jorge Carlos Ruiz-Ruiz
Affiliations
María Fernanda Suárez-Hernández
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico
Sara Gabriela Posada Ramirez
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico
Darling del Carmen Castillo Cruz
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico
Inocencio Higuera Ciapara
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico
Neith Aracely Pacheco López
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5 Sierra Papacal-Chuburná Puerto, Mérida C.P. 97302, Yucatán, Mexico
Iván Emanuel Herrera Pool
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Subsede Sureste, Parque Científico Tecnológico de Yucatán, Km 5.5 Sierra Papacal-Chuburná Puerto, Mérida C.P. 97302, Yucatán, Mexico
Jorge Carlos Ruiz-Ruiz
School of Nutrition (Mérida), Universidad Anáhuac, Avenida Universidad Anáhuac No. 46, Col. Lomas Anáhuac, Huixquilucan C.P. 52786, Estado de México, Mexico
This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Brosimum alicastrum Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Brosimum alicastrum Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications.