[Excerpt] Nowadays, in the food industry exists an increased demand, by the consumers, of natural additives that can replace those chemical additives obtained from non renewable resources. In this work extracts with surfactant and antioxidant properties were obtained from corn steep liquor (CSl) with potential applications in food packaging. the extraction process was carried out using ethyl acetate and the operational conditions consisted of: CSl/ethyl acetate 1:3 (v/v), at 25°C during 45 min with agitation system at 150 rpm. the antioxidant activity of the extract was determined by the dPPh (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method; whereas the surface active properties was evaluated by the wilhelmy plate method in a force tensiometer with a platinum plate (easy dyne k20, kruSS gmbh), at room temperature. Fatty acid composition of extract was analyzed by gas chromatography coupled to a mass spectrometer (Bruker Scion 451-gC). [...
