Extracción y encapsulación de compuestos fenólicos provenientes de cascarilla de arroz
2020
Currently, the use of agro-industrial by-products is of vital importance. The aim
of the present work was to study an alternative of valorisation of the rice husk, by
extraction and encapsulation of phenolic compounds from the husks. This process
was carried out in a batch reactor with mechanical stirring at 453.15 K and 1 MPa
for 1 h, water was used as the solvent. Microencapsulation of the extract components
was evaluated by lyophilisation using maltodextrin at different proportions
as encapsulating material. The aqueous extracts showed a pH of 3.7, contained
phenolic compounds of 8.2 mg gallic acid/g of husk, and an antioxidant activity
of 14.6 mg Eq.trolox/g of husk. By infrared spectroscopy analysis, representative
bands of functional groups present in the phenolic compounds, recognised for their
antioxidant activity, were identified. The encapsulation efficiency was 99.8 % using
14.3 % maltodextrin; capsules were obtained with 10.08 mg phenols/g capsules and
a particle size suitable for the release and retention of phenolic compounds of 63
μm. Subsequently, the semi-crystalline structure of the capsules was studied by X-ray
diffraction. To conclude, these antioxidant microcapsules may be suitable for use in
the pharmaceutical or food industry as a component of food packaging.
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