Feruloylated Arabinoxylans from Maize Distiller’s Dried Grains with Solubles: Effect of Feruloyl Esterase on their Macromolecular Characteristics, Gelling, and Antioxidant Properties

Márquez-Escalante, Jorge A.; Carvajal-Millán, Elizabeth

doi:10.3390/su11226449

Cited by 16 publications

(36 citation statements)

References 38 publications

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“…All three samples showed a similar pattern which indicates that the ultrasonic treatment did not have a significant effect on the chemical structure of the polysaccharide. The spectra showed a broad band between 1200- PI values for AX samples ranged from 1.82 to 1.75, which are similar to those reported for other AX isolated from DDGS (1-1.8) [12]. The PI value of AX-1 (1.82) was not dramatically affected by the ultrasonic treatment as it was similar to that obtained for untreated AX (1.85).…”

Section: Ft-ir Analysissupporting

confidence: 83%

“…Thus, the higher antioxidant capacity observed in AX-1 could be related to the higher amount of FA residues exposed after the ultrasonic treatment which were available to exert the scavenging activity. Antioxidant capacity of AX has been mainly attributed to the presence of FA in its structure as reported elsewhere [12,13]. On the contrary, although a considerable decrease in the high Mw fractions of AX-2 was observed, the remaining high Mw fraction could be contributing to a decrease in the antioxidant capacity of the polysaccharide.…”

Section: Total Phenolic Content and Antioxidant Capacitymentioning

confidence: 52%

“…FT-IR analysis of AX samples was performed in order to identify the molecular identity of AX after the ultrasonic treatment based on typical spectral patterns and bands reported for this polysaccharide [12,35]. The untreated and treated AX spectra are shown in Figure 2.…”

Section: Ft-ir Analysismentioning

confidence: 99%

“…Other components such as sugars (galactose, glucose, mannose, glucuronic acid), hydroxycinnamic acids (coumaric and sinapic acid) and protein may be part of its structure [10,11]. AX exert antioxidant ability which has been widely related to its phenolic content, mainly FA as it is the most abundant into its structure [8,12,13]. Moreover, health-promoting properties of AX such as prebiotic, anti-obesogenic, immunomodulating and antiproliferative properties have been previously documented [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

et al. 2020

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Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.

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Section: Ft-ir Analysissupporting

confidence: 83%

Section: Total Phenolic Content and Antioxidant Capacitymentioning

confidence: 52%

Section: Ft-ir Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

et al. 2020

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“…One of the significant by-products is the fraction of dried distiller's grain with solubles (DDGS). They are used as a raw material for the extraction of arabinoxylans (AXs) [38]. Theoretically, maize bran and fibres consist of the pericarp coating but in the case of maize fibres for starch production, maize pericarp is usually mixed with cell wall materials from the maize endosperm, whereas, during ethanol production, maize bran is mixed with soluble fractions from distiller's grains [39].…”

Section: Processing Of Cereals and The Derived By-productsmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran

et al. 2023

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BACKGROUND The nixtamalization process improves the nutritional and technological properties of maize. This process generates nixtamalized maize bran as a by‐product, which is a source of arabinoxylans (AX). AX are polysaccharides constituted of a xylose backbone with mono‐ or di‐arabinose substitutions, which can be ester‐linked to ferulic acid (FA). The present study investigated the fine structural features and antioxidant capacity (AC) of nixtamalized maize bran arabinoxylans (MBAX) to comprehend the structure–radical scavenging capacity relationship in this polysaccharide deeply. RESULTS MBAX presented a molecular weight, intrinsic viscosity, and hydrodynamic radius of 674 kDa, 1.8 dL g−1, and 24.6 nm, respectively. The arabinose‐to‐xylose ratio (A/X) and FA content were 0.74 and 0.25 g kg−1 polysaccharide, respectively. MBAX contained dimers (di‐FA) and trimer (tri‐FA) of FA (0.14 and 0.07 g kg−1 polysaccharide, respectively). The main di‐FA isomer was the 8–5′ structure (80%). Fourier transform infrared spectroscopy confirmed MBAX molecular identity, and the second derivate of the spectral data revealed a band at 958 cm−1 related to the presence of arabinose disubstitution. 1H‐Nuclear magnetic resonance spectroscopy showed mono‐ and di‐arabinose substitution in the xylan backbone with more monosubstituted residues. MBAX registered an AC of 25 and 20 μmol Trolox equivalents g−1 polysaccharide despite a low FA content, using ABTS (2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulfonic acid) and DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) methods, respectively. CONCLUSION AC in MBAX could be related to the high A/X ratio (mainly monosubstitution) and the high 8–5′ di‐FA proportion in this polysaccharide. © 2023 Society of Chemical Industry.

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Feruloylated Arabinoxylans from Maize Distiller’s Dried Grains with Solubles: Effect of Feruloyl Esterase on their Macromolecular Characteristics, Gelling, and Antioxidant Properties

Cited by 16 publications

References 38 publications

Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran

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