Autohydrolysis of for Obtaining Extracts with Antiradical Properties.

Foods

Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain.

Published: January 2020

AI Article Synopsis

  • The study explored autohydrolysis as a method for extracting antioxidant components from raw materials under both non-isothermal and isothermal conditions.
  • The severity of the process was varied by adjusting temperature (50-250 °C), revealing that up to 80% of the material could be dissolved at 210 °C, with different temperature responses noted for saccharide and phenolic compounds.
  • Higher temperatures led to increased phenolic content and antiradical properties, with 250 °C yielding extracts as effective as synthetic antioxidants, which were then used to create bioactive starch-based hydrogels that demonstrated gel softening linked to the extracts' bioactivity.

Article Abstract

The autohydrolysis of was proposed for the extraction of components with antioxidant properties. Operation under non-isothermal conditions was evaluated and compared with isothermal heating. The influence of process severity was assessed in the range of 0.18 to 4.89 (temperature between 50 and 250 °C), up to 80% (d.b.) The influence of process severity during the autohydrolysis of was assessed in the range -0.3 to 4.89 (temperature between 50 and 250 °C). Up to 80% (d.b.) of the initial raw material could be solubilized at 210 °C. The different behavior of the saccharide and phenolic fractions was observed with the treatment temperature. Whereas the highest concentration of the saccharide components (mainly glucooligosaccharides) was found at 210 °C, the maximum phenolic yield was identified at 250 °C. The phenolic content and the antiradical properties of the extract showed a continuous increase with the temperature range studied, and at 250 °C, showed antiradical properties comparable to synthetic antioxidants. Autohydrolysis liquid fractions were used as solvents in the formulation of bioactive starch-based hydrogels, identifying a positive correlation between the gel softening and the extracts' bioactivity features.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022530PMC
http://dx.doi.org/10.3390/foods9010074DOI Listing

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