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Emerging technologies are being explored to improve extraction yields of phytochemicals or high-value biological compounds. The aim of this study was to evaluate the extraction of lupeol, α-, and β-amyrin from fruit, leaf and stem of the sea grape tree ( L.) using technologies such as Ultrasound Assisted Extraction (UAE) and High Hydrostatic Pressure Extraction (HHPE). Results were compared to conventional extraction (maceration). Analysis with thin-layer chromatography revealed the presence of lupeol in all studied parts of the tree. Optimal extraction conditions for UAE and HHPE were found; the highest concentration of triterpenes was obtained by UAE after evaluating conventional and non-conventional techniques. Finally, analysis of different tree parts and other vegetable sources showed that the best source of triterpenes was the leaf.

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Highlights Fresh leaves of jackfruit are a suitable source of protein. Six essential amino acids were identified in peptides obtained by pepsin (Pep-P). Pep-P from jackfruit leaves inhibited Colletotrichum gloeosporioides . Pep-P improved the physicochemical and microbiological properties of pectin films.

Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and thermal properties and its relationship with the formation of O/W emulsions were investigated. The highest release of amino acids (AA) occurred at 240 min for both enzymes. H–Pan showed the greatest content of essential and hydrophobic amino acids. Low β-sheet fractions and high β-turn contents had a greater influence on the emulsifier properties. In H–Pep, the β-sheet fraction increased, while in H–Pan it decreased as a function of hydrolysis time. The temperatures of glass transition and decomposition were highest in H–Pep due to the high content of β-sheets. The stabilized emulsions with H–Pan (180 min of hydrolysis) showed homogeneous distributions and smaller particle sizes. The changes in the secondary structure and AA composition of the protein hydrolysates by the effect of enzyme type and hydrolysis time influenced the emulsifying properties. However, further research is needed to explore the use of H–Pan as an alternative to conventional emulsifiers or ingredients in functional foods.