Velazquez-Martinez Victor, Valles-Rosales Delia, Rodriguez-Uribe Laura, Holguin Omar, Quintero-Quiroz Julian, Reyes-Jaquez Damian, Rodriguez-Borbon Manuel Ivan, Villagrán-Villegas Luz Yazmin, Delgado Efren
Industrial Engineering, New Mexico State University, Las Cruces, NM 88003, USA.
Department of Family and Consumer Sciences, Food Science and Technology, New Mexico State University, Las Cruces, NM 88003, USA.
Foods. 2021 Jan 8;10(1):116. doi: 10.3390/foods10010116.
This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment's optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against , , , and the modified yeast . The TPC of the microencapsulated SCB extracts was not affected ( > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.
本研究展示了麦芽糊精和阿拉伯胶作为微胶囊化剂对甘蔗渣提取物稳定性的影响，以及该提取物作为抗菌剂的潜在用途。采用90%甲醇在50℃固定温度下通过振荡培养箱提取甘蔗渣（SCB）中的生物活性化合物，从而获得总酚含量为5.91 mg GAE/g的产率。在该副产品中鉴定出的生物活性化合物为黄酮类、生物碱类和木脂素（-）鬼臼毒素。分析了新鲜的和微胶囊化的总酚含量（TPC）、抗氧化活性及保质期稳定性。本实验的最佳微胶囊化可通过0.6%麦芽糊精（MD）/9.423%阿拉伯胶（GA）的比例获得。甘蔗渣显示出高抗氧化活性，在储存30天后仍保持稳定，并且对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌和变异酵母具有抗菌性能。由于MD和GA作为包囊剂的组合，微胶囊化SCB提取物的TPC不受时间或储存温度的影响（P>0.05）。甘蔗渣提取物的抗氧化和抗菌能力表明其作为生物活性化合物来源具有潜在用途，可进一步用作食品添加剂或营养保健品。这些结果是将SCB中的酚类化合物微胶囊化的第一步，SCB是一种有前景的抗氧化剂来源，最终可成为功能性食品的新型资源。
