Scientific Production Faculty

Physicochemical characterization of an arabinoxylan-rich fraction from brewers' spent grain and its application as a release matrix for caffeine



Castañeda Ovando, Araceli

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.



Research Product




Related articles

STARCH CHARACTERIZATION OF TWO SORGHUM VARIETIES OF THE STATE OF TAMAULIPAS

PHYSICOCHEMICAL CHARACTERIZATION OF WHEY IN THE VALLEY OF TULANCINGO

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

RELEASE OF BIOACTIVE PEPTIDES BY LACTIC ACID BACTERIA IN COMMERCIAL FERMENTED MILKS

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

MICROBIOLOGICAL QUALITY OF WATER-BASED AND DAIRY-BASED POPSICLES PRODUCED IN THE STATE OF HIDALGO, MEXICO

INCORPORATION OF OMEGA-3 FATTY ACIDS IN EGGS FROM LAYING HENS THROUGH SUPPLEMENTATION WITH OMEGA-3 FATTY ACIDS ...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...