2019
Perez-Flores, JG., Contreras-Lopez, E., Castaneda-Ovando, A. , Perez-Moreno, F., Aguilar-Arteaga, K., Alvarez-Romero, GA., Tellez-Jurado, A., Physicochemical characterization of an arabinoxylan-rich fraction from brewers' spent grain and its application as a release matrix for caffeine, Food Research International, 2019,116, 1020-1030. doi.org/10.1016/j.foodres.2018.09.041
Abstract
The brewers' spent grain is a by-product generated during brewery process and is a potential source for arabinoxylans (AX) extraction. In the present work, the extraction and characterization of an arabinoxylan-rich fraction from brewers' spent grain (BSG-AX) were performed, and BSG-AX was evaluated as release matrix for caffeine. The BSG-AX showed an AX content of 72% (w/w), a ferulic acid content of 3.52??g/mg BSG-AX, an Ara/Xyl ratio of 0.89, an intrinsic viscosity of 41.18?mL?g?1, and a molecular weight of 43.80?kDa. The studied BSG-AX showed a good antioxidant capacity compared with other polysaccharide gums and was estimated by DPPH (114.41??M Trolox equivalent/g BSG-AX) and FRAP (49.01??mol Fe2+/g BSG-AX) assays. The partial specific volume (0.63?cm3?g?1), loss on drying (10.68%), swelling (10.87%), solubility (80.93%) and electrostatic interactions (by zeta potential, ?3.44 to ?9.17?mV) were determined and used to evaluate the application of the BSG-AX as release matrix. A film containing the BSG-AX, glycerol (as plasticizer) and caffeine (target drug) was prepared as release matrix. Glycerol promoted an increase in the extensibility and the surface smoothness of the BSG-AX-caffeine film. The drug was released (?98%) in about 7?h. These results are promising to concern the design and use of BSG-AX based biofilms for the controlled release of bioactive compounds.
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO