Functionalization by impregnation of Agave angustifolia Haw bagasse fibers with green coffee chlorogenic acids
Keywords:
agro-industrial waste, antioxidants, phenols, plant fibers, bioaccessible.Abstract
The pollution caused by the excess of agro-industrial waste is a global issue. This is the case in the agave processing industry, which generates around 40% of waste in the form of bagasse, which is used for various purposes. In recent years, the combination of lignocellulosic materials with antioxidant compounds has been increasing in the food and pharmaceutical industry. Green coffee is an important source of antioxidant and anti-inflammatory compounds such as chlorogenic acid. Therefore, the objective of this work was to functionalize Agave angustifolia Haw bagasse fibers with a green coffee extract rich in chlorogenic acids through an impregnation process. For this purpose, two types of agave bagasse from fructan production (FBAF) and mezcal production (FBAM) were characterized. Impregnation functionalization of FBAF and FBAM with the green coffee extract (ECV) was standardized by setting the temperature, contact time, solvent, and chlorogenic acid concentration in the extract. The main results showed that the impregnated bagasse fibers (FBAFI and FBAMI), despite containing residual phenols, were functionalized with ECV since they significantly increased their antioxidant activity, evaluated both by DPPH (1,1-diphenyl-2-picryl-hydrazyl ) and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid); regarding the impregnation process, was optimized at 60 °C, for 6 h, 5 mg of chlorogenic acid using a hydroalcoholic solution in a proportion of 70% water and 30% ethanol; the final content of chlorogenic acids under optimal impregnation conditions was 650.6 μg/g and 425.8 μg/g for FBAFI and FBAMI, respectively. In conclusion, the functionalization of agave bagasse fibers with this hydroalcoholic extract of green coffee significantly increased the antioxidant activity of the fibers, due to the formation of irreversible bonds between chlorogenic acid and bagasse cellulose. Thus, favoring the conservation of the antioxidant in gastrointestinal conditions and therefore its use as functional dietary fiber.
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