Construction of ferulic acid modified porous starch esters for improving the antioxidant capacity
Shenggui Zhang, Haiyan Li, Min Li, Guopeng Chen, Yunxiang Ma, Yue Wang, Jinfeng Chen
Abstract
antioxidant assays showed that starch ferulates had excellent antioxidant capacity. In particular, FA modified PS esters had a much higher antioxidant capacity than free FA in the β-carotene-linoleic acid assay. This study has advanced the technology of using porous starches for modifying the biological activity of an antioxidant polyphenol. We expect this work would inspire further studies on the interactions of phenolics with other food ingredients in the food industry.
Topics & Concepts
Ferulic acidAntioxidantStarchChemistryAntioxidant capacityPorosityOrganic chemistryFood scienceChemical engineeringEngineeringPhytochemicals and Antioxidant ActivitiesFood composition and propertiesProtein Hydrolysis and Bioactive Peptides