Purple maize arabinoxylan could protect antioxidant compounds during digestion

Area of Science:

• Food Science
• Nutritional Biochemistry
• Plant Biochemistry

Background:

• Purple maize is rich in antioxidants, particularly anthocyanins.
• Arabinoxylans (AX), prebiotic compounds in maize grain walls, can form gels.
• Bioactive compounds like antioxidants often degrade before reaching the intestine.

Purpose of the Study:

• To extract AX and antioxidants from purple maize.
• To create AX gels (2% and 4%) for enhanced antioxidant delivery.
• To evaluate the protective effect of AX gels on antioxidants during in vitro digestion.

Main Methods:

• Extraction of AX and antioxidant compounds from purple maize.
• Preparation of AX gels at 2% and 4% concentrations.
• In vitro digestion model to assess compound stability and antioxidant activity.
• Quantification of ferulic acid, polyphenols, and anthocyanins.

Main Results:

• AX gels demonstrated the ability to protect antioxidant compounds during in vitro digestion.
• Anthocyanins and other antioxidants from purple maize showed enhanced stability within the AX gels.
• Antioxidative activity was maintained after simulated digestion.

Conclusions:

• Arabinoxylan gels effectively protect bioactive antioxidant compounds from degradation.
• AX gels significantly enhance the potential bioavailability of anthocyanins and other antioxidants from purple maize.
• This approach offers a promising strategy for delivering functional food ingredients.