Artículo
High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
Perez, C. D.; De'nobili, Maria Dolores
; Rizzo, Sergio Anibal; Gerschenson, Lia Noemi
; Descalzo, Adriana Maria; Rojas, Ana Maria Luisa
Fecha de publicación:
11/2012
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying L-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil.
Palabras clave:
Antioxidant Edible Films
,
Ascorbic Acid
,
Methyl Cellulose
,
Pectin
,
Walnut Oil
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Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Perez, C. D.; De'nobili, Maria Dolores; Rizzo, Sergio Anibal; Gerschenson, Lia Noemi; Descalzo, Adriana Maria; et al.; High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface; Elsevier; Journal of Food Engineering; 116; 1; 11-2012; 162-169
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