Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development
Maize husks, an agricultural and industrial residue generated in a large volume, were investigated as a potential source of useful biopolymers. Thus, their chemical composition was firstly studied, after which two biopolymer products were obtained and characterized. Maize husks were dried and milled...
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todo:paper_24058440_v5_n3_p_Bernhardt2023-10-03T16:41:23Z Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development Bernhardt, D.C. Ponce, N.M.A. Basanta, M.F. Stortz, C.A. Rojas, A.M. Food science Maize husks, an agricultural and industrial residue generated in a large volume, were investigated as a potential source of useful biopolymers. Thus, their chemical composition was firstly studied, after which two biopolymer products were obtained and characterized. Maize husks were dried and milled, obtaining a 210 μm-main particle size powder (MHP). It contained carotenes (4 mg/100 g), and exhibited antioxidant capacity (≈195 mg ascorbic acid/100 g MHP) coming also from extractable coumaric and cinnamic acids-derivatives (14 mg/100 g). A 31% of the MPH was water-soluble at room temperature, mainly constituted by fructose, glucose, and sorbitol of mesophylls’ intracellular origin. The water insoluble fiber (WIF, ≈70%), which showed antioxidant capacity (≈25–33 mg ascorbic acid/100 g WIF), was almost entirely constituted by the cell wall biopolymers or alcohol insoluble residue (AIR) of the MPH, mostly arabinoxylans (≈26%) crosslinked by ferulic residues (18.6 mg/100 g MPH), and cellulose (26%). Low levels of pectins (5.5%) and lignin (7%) were found. Hence, a 1.25%-sulfur nanocellulose (NCC) was directly obtained with sulfuric acid (−15 mV Zeta-potential; 147 °C onset of thermal-degradation) without the necessity of previous delignification. On the other hand, a water soluble arabinoxylan enriched fraction (AX-EF) with pseudoplastic behavior in water and sensibility to calcium ions (≈3 Pa⋅s initial Newtonian-viscosity) was isolated by alkaline hydrolysis of diferulate bridges. Despite a 56% of crystallinity, NCC showed the highest water absorption capacity when compared to that of the AX-EF and AIR. Maize husks constitute an important source of biopolymers for development of materials and food additives/ingredients with relevant hydration and antioxidant properties. © 2019 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_24058440_v5_n3_p_Bernhardt |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Food science |
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Food science Bernhardt, D.C. Ponce, N.M.A. Basanta, M.F. Stortz, C.A. Rojas, A.M. Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| topic_facet |
Food science |
| description |
Maize husks, an agricultural and industrial residue generated in a large volume, were investigated as a potential source of useful biopolymers. Thus, their chemical composition was firstly studied, after which two biopolymer products were obtained and characterized. Maize husks were dried and milled, obtaining a 210 μm-main particle size powder (MHP). It contained carotenes (4 mg/100 g), and exhibited antioxidant capacity (≈195 mg ascorbic acid/100 g MHP) coming also from extractable coumaric and cinnamic acids-derivatives (14 mg/100 g). A 31% of the MPH was water-soluble at room temperature, mainly constituted by fructose, glucose, and sorbitol of mesophylls’ intracellular origin. The water insoluble fiber (WIF, ≈70%), which showed antioxidant capacity (≈25–33 mg ascorbic acid/100 g WIF), was almost entirely constituted by the cell wall biopolymers or alcohol insoluble residue (AIR) of the MPH, mostly arabinoxylans (≈26%) crosslinked by ferulic residues (18.6 mg/100 g MPH), and cellulose (26%). Low levels of pectins (5.5%) and lignin (7%) were found. Hence, a 1.25%-sulfur nanocellulose (NCC) was directly obtained with sulfuric acid (−15 mV Zeta-potential; 147 °C onset of thermal-degradation) without the necessity of previous delignification. On the other hand, a water soluble arabinoxylan enriched fraction (AX-EF) with pseudoplastic behavior in water and sensibility to calcium ions (≈3 Pa⋅s initial Newtonian-viscosity) was isolated by alkaline hydrolysis of diferulate bridges. Despite a 56% of crystallinity, NCC showed the highest water absorption capacity when compared to that of the AX-EF and AIR. Maize husks constitute an important source of biopolymers for development of materials and food additives/ingredients with relevant hydration and antioxidant properties. © 2019 |
| format |
JOUR |
| author |
Bernhardt, D.C. Ponce, N.M.A. Basanta, M.F. Stortz, C.A. Rojas, A.M. |
| author_facet |
Bernhardt, D.C. Ponce, N.M.A. Basanta, M.F. Stortz, C.A. Rojas, A.M. |
| author_sort |
Bernhardt, D.C. |
| title |
Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| title_short |
Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| title_full |
Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| title_fullStr |
Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| title_full_unstemmed |
Husks of Zea mays as a potential source of biopolymers for food additives and materials’ development |
| title_sort |
husks of zea mays as a potential source of biopolymers for food additives and materials’ development |
| url |
http://hdl.handle.net/20.500.12110/paper_24058440_v5_n3_p_Bernhardt |
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