Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Abstract

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 E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 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.

Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds

“…The SCB phenolic compounds were extracted as described before (Velazquez-Martinez et al, 2021). SCB from each location was mixed with 90% methanol in a 1 g/10 ml ratio.…”

“…Sugarcane (Saccharum officinarum) is one of the most significant economic plants worldwide (Aguilar-Rivera, 2019). Sugarcane bagasse (SCB) is a byproduct of sugarcane juice (Pandey et al, 2000;Velazquez-Martinez et al, 2021) and can be used as a derived nanocomposite (Wannahari et al, 2018) or to obtain lactic acid (Laopaiboon et al, 2010).…”

“…The encapsulation technology can be applied to phenolic compounds to increase their shelf life (Quintero Quiroz et al, 2020). Some carbohydrates such as gum arabic, maltodextrins (MD), and fructans are good coating agents for phenolic compounds (Farias-Cervantes et al, 2016Velazquez-Martinez et al, 2021). Other authors have also reported microencapsulating agents using plant protein (Quintero Quiroz et al, 2020).…”

Effect of Different Extraction Methods and Geographical Origins on the Total Phenolic Yield, Composition, and Antimicrobial Activity of Sugarcane Bagasse Extracts

“…In Mexico, the state of Veracruz milled over 20 million tons of sugarcane in 2015, producing over 5 million tons of SCB ( 2 ). This byproduct can be used as a potential source of phenolic compounds (PhCs) and has beneficial antioxidant properties ( 3 ).…”

“…A previous study successfully tested SCB extracts against bacterial strains using 96-well-microplates. The pigment MTT was used as a growth indicator to avoid the interfering of microorganisms cells aggregation, the sugarcane extracts color, and compounds precipitation ( 3 , 17 ).…”