Spray Drying of Jackfruit (Artocarpus heterophyllus Lam.) Seeds Protein Concentrate: Physicochemical, Structural, and Thermal Characterization

Abstract

Jackfruit seeds (Artocarpus heterophyllus Lam.) are a viable option for supporting a sustainable protein supply. The objective was to obtain protein powder from jackfruit seeds protein concentrate (JSPC) by spray drying. A central composite design was used; the independent variables were inlet temperature (110, 115, and 120 °C) and the solids of the JSPC solution (5, 7.5, and 10%). With the desirability function, the optimal drying parameters to maximize the process yield and achieve a low moisture content were 7.5% solids in the JSPC solution and an inlet temperature of 115 °C, resulting in a process yield of 71.51 ± 1.21%. Moisture (5.33 ± 0.11%), water activity (0.15 ± 0.02), bulk density (0.40 ± 0.01 g/mL), and color (L*: 70.56 ± 0.38, a*: 7.80 ± 0.11 and b*: 15.18 ± 0.15) were measured; these parameters are within the allowed ranges for stable food powders. Hydrosolubility (82.46 ± 1.68%), foaming capacity (48.33 ± 1.66%), and emulsifying activity (105.74 ± 10.20 m2/g) were evaluated. Glass transition temperature (129.49 °C) of the JSPC powder enables the establishment of optimal storage and processing conditions for the protein. JSPC powder could be applied to the elaboration of food products with nutritional and functional value.