Bio-based films from wheat bran feruloylated arabinoxylan: effect of extraction technique, acetylation and feruloylation

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Yilmaz-Turan , S , Jiménez-Quero , A , Menzel , C , Morais de Carvalho , D , Lindström , M E , Sevastyanova , O , Moriana , R & Vilaplana , F 2020 , ' Bio-based films from wheat bran feruloylated arabinoxylan: effect of extraction technique, acetylation and feruloylation ' , Carbohydrate Polymers , vol. 250 , 116916 . https://doi.org/10.1016/j.carbpol.2020.116916

Title: Bio-based films from wheat bran feruloylated arabinoxylan: effect of extraction technique, acetylation and feruloylation
Author: Yilmaz-Turan, Secil; Jiménez-Quero, Amparo; Menzel, Carolin; Morais de Carvalho, Danila; Lindström, Mikael E.; Sevastyanova, Olena; Moriana, Rosana; Vilaplana, Francisco
Contributor: University of Helsinki, Food Materials Science Research Group
Date: 2020-12-15
Language: eng
Number of pages: 11
Belongs to series: Carbohydrate Polymers
ISSN: 0144-8617
URI: http://hdl.handle.net/10138/321000
Abstract: This study demonstrates the potential of feruloylated arabinoxylan (AX) from wheat bran for the preparation of bioactive barrier films with antioxidant properties. We have comprehensively evaluated the influence of the structural features and chemical acetylation of feruloylated AX extracted by subcritical water on their film properties, in comparison with alkaline extracted AX and a reference wheat endosperm AX. The degree of substitution (DS) of AX had a large influence on film formation, higher DS yielded better thermal and mechanical properties. The barrier properties of AX films were significantly enhanced by external plasticization by sorbitol. Chemical acetylation significantly improved the thermal stability but not the mechanical or barrier properties of the films. The presence of bound ferulic acid in feruloylated AX films resulted in higher antioxidant activity compared to external addition of free ferulic acid, which demonstrates their potential use in active packaging applications for the preservation of oxygen-sensitive foodstuff.
Subject: 416 Food Science
Arabinoxylan
Wheat bran
Subcritical water extraction
Ferulic acid
Acetylation
Barrier properties
Antioxidant activity
WATER-VAPOR PERMEABILITY
ANTIOXIDANT PROPERTIES
PHENOLIC-COMPOUNDS
SUBCRITICAL WATER
FT-IR
XYLAN
BIOREFINERY
POLYSACCHARIDES
HEMICELLULOSES
SUBSTITUTION
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