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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #313128

Title: Amylose inclusion complexation of ferulic acid via lipophilization

item Kenar, James - Jim
item Compton, David - Dave
item Felker, Frederick
item Fanta, George

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/3/2015
Publication Date: 5/6/2015
Citation: Kenar, J.A., Compton, D.L., Felker, F.C., Fanta, G.F. 2015. Amylose inclusion complexation of ferulic acid via lipophilization [abstract]. American Oil Chemists' Society.

Interpretive Summary:

Technical Abstract: Ferulic acid is an interesting phytochemical that exhibits antioxidant, anti-inflammatory, antimicrobial, UV-absorber, and anticarcinogenic activities. These properties make it of interest in food formulations, cosmetics, polymer, and pharmaceutical applications. However, delivery of ferulic acid in these applications is challenging due to its low bioavailability and tendency to degrade during processing. To overcome these issues various encapsulation technologies have been proposed. Amylose inclusion complexes provide an interesting method to protect and deliver bioactive molecules. Steam jet-cooking is a rapid and continuous process that we have previously used to prepare amylose inclusion complexes from fatty acids and starch. Unfortunately, ferulic acid does not readily form inclusion complexes with amylose. Therefore, we examined the use of steam jet-cooking to form an inclusion complex between amylose and octadecyl ferulate, a ferulic acid ester that contains a long alkyl chain. The long alkyl chain serves as a hydrophobic moiety that can be complexed by amylose and effectively complex the ferulic acid. In this work we describe the physicochemical characteristics of the amylose-octadecyl ferulate inclusion complexes by DSC, X-ray analysis, and SEM among other techniques, and describe potential applications.