Extracción y microencapsulación de ácido ferúlico a partir de los residuos agroindustriales de bagazo de malta de cebada como potencial antioxidante

Abstract

The extract of ferulic acid (FA) obtained from the agroindustrial residues of barley malt bagasse (BSG) was microencapsulated in maltodextrin matrices and through bibliographic compilation its potential as an antioxidant in the food industry was determined. Three types of malt were used for the study (Pilsen, Pale Ale and Munich) and in the extraction a strong acid pretreatment with diluted 96 percent purity H2SO4 and a strong basic treatment with 2 percent NaOH were used, where it was shown that the Munich-type malt has a greater amount of AF. ´ It was determined that the AF microencapsulation with Munich-type malt presented a better extraction efficiency under conditions previously established for the three malts. of 35 g of encapsulating agent in 100 ml of distilled water, which was corroborated with the analysis by infrared spectrophotometry where the presence of ferulic acid was evidenced and in turn how it is coated in the polymeric matrix, losing its main bands when dissolved in water. In addition, it was evaluated that, for the evaluation of the antioxidant capacity of the microencapsulated extract of ferulic acid, techniques should be applied both in vitro and in vivo that allow knowing the anti- and pro-oxidant capacity of AF.