Polyisoprenes obtained from jackfruit latex (Artocarpus heterophyllus L.): Extraction and characterization

Abstract

Jackfruit latex is a residue from the agricultural production of this fruit, which does not have an application in the food or pharmaceutical industry. The objectives of the study were to (1) extract the polyisoprenes from jackfruit latex using the surfactant sodium lauryl sulfate, and (2) characterize their physicochemical and techno-functional properties. The chemical composition, foaming and emulsifying capacity, and thermal behavior. According to the proximal chemical analysis of the extracts, the major content were lipophilic compounds (89%), including polyisoprenes. Regarding the emulsifying properties, the concentrates extracts showed intermediate values for the emulsifying activity index (32-59 m 2 /g) and stability times from 15 to 95 min. The thermal analysis showed endothermic events (50-65 C) associated with the melting of the concentrate, as well as exothermic events related to the crystallization of the polyisoprenes. The FTIR spectra indicates the presence of the polyisoprenes in the extracts, the stretching of the C═C bonds in 1704 at 1712 cm À1 are characteristic of cis-1,4 polyisoprene bonds, and at 980 cm À1 the C H bending. The physicochemical and techno-functional properties of polyisoprene extracts indicate that they could be used in emulsions or electrohydrodynamic encapsulation processes.