The Structural Modification of Jackfruit Leaf Proteins (_Artocarpus heterophyllus_ [PERSON]) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity  
[PERSON]  
1 Laboratorio Integral de Investigacion en Alimentos, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Av. Tecnologico 2595, Tepic 63175, Nayarit, Mexico; [EMAIL_ADDRESS] (F.Z.R.-C.); [EMAIL_ADDRESS] (M.C.-S.)  
[PERSON]  
2 Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. [PERSON] 2501, Monterrey 64519, Nuevo Leon, Mexico  
2  
[PERSON]  
1 Laboratorio Integral de Investigacion en Alimentos, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Av. Tecnologico 2595, Tepic 63175, Nayarit, Mexico; [EMAIL_ADDRESS] (F.Z.R.-C.); [EMAIL_ADDRESS] (M.C.-S.)  
[PERSON]  
2  
Footnote 29: email: r of leaves per tree, depending on the season and the geographical zone. It is particularly affected by the tree's age, which increases in the maturity stage [3]. Proteins are one of the main valuable components of jackfruit leaves, with the protein contents ranging from 13 to 28% on a dry basis [4]. Jackfruit leaves have been traditionally used in various cultures for their antimicrobial, anti-inflammatory, and wound-healing effects. However, at the industrial scale, there is no evidence of their use, even considering that recent studies have highlighted their potential as a source of protein [2; 4]. This could be related to their low solubility and techno-functional properties. This makes jackfruit leaves a promising feedstock for protein production, which could be beneficial in addressing nutritional needs [2; 3]. As the demand for alternative protein sources grows, particularly in the context of food security and environmental sustainability, jackfruit leaves offer a renewable resource that can be utilized without depleting other food sources. They are rich in proteins, which contain several EAAs, potentially serving as an economical alternative to conventional protein sources [2; 3]. Traditional protein extraction and processing methods often involve harsh conditions, resulting in denaturation and the loss of bioactivity [4; 5]. Therefore, there is a growing interest in exploring novel techniques to modify the structure of plant proteins while preserving or improving their inherent functionalities [5; 6; 7]. In this sense, the enzymatic and physical extractions including ultrasound-assisted extraction (UAE) and high hydrostatic pressure have been assessed in this regard [2; 5; 7]. High-intensity ultrasound (HIU) is a non-thermal processing technology that has gained traction in the food industry for its ability to induce physical and chemical changes in biomolecules without the need for high temperatures or chemical additives [8; 9]. By subjecting protein solutions to intense acoustic waves, HIU can disrupt molecular interactions, leading to the unfolding and reconfiguration of protein structures. This can result in amino acid modification, improving the proteins' solubility, antioxidant, and emulsifying properties, thus enhancing the techno-functional properties of the modified proteins [8; 9; 10]. The application of HIU for the modification of plant proteins has been investigated in various botanical sources, including soy, pea, and wheat [11; 12; 13]. HIU offers several advantages over conventional UAE in the obtention of modified proteins. The intense acoustic waves generated by HIU promote the rapid and efficient disruption of protein structures, leading to faster protein modification [14; 15]. This results in a higher degree of protein hydrolysis, producing modified proteins with increased bioactivity and functional properties [16]. Furthermore, unlike conventional UAE, HIU requires a lower energy input to achieve the desired results [8; 16]. These benefits make HIU a promising technology to produce modified proteins with enhanced functional and bioactive properties [8; 9; 13]. To our knowledge, its potential for enhancing the properties of proteins in jackfruit leaves remains unexplored.