Journal
CARBOHYDRATE POLYMERS
Volume 140, Issue -, Pages 246-252Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.12.048
Keywords
Ferulic acid; Lipophilization; Octadecyl ferulate; Amylose inclusion complex; Steam jet cooking; High amylose starch
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Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess steam jet cooking. Jet-cooking octadecyl ferulate and high amylose starch gave an amylose-octadecyl ferulate inclusion complex in 51.0% isolated yield. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) confirmed that a 61 V-type inclusion complex was formed. Amylose and extraction assays showed the complex to be enriched in amylose (91.9 + 4.3%) and contain 70.6 + 5.6 mgg(-1) octadecyl ferulate, although, minor hydrolysis (-4%) of the octadecyl ferulate was observed under the excess steam jet-cooking conditions utilized. This study demonstrates that steam jet cooking is a rapid and scalable process in which to prepare amylose-octadecyl ferulate inclusion complexes. Published by Elsevier Ltd.
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