Artículo
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
De'nobili, Maria Dolores
; Soria, Marcelo Abel; Martinefski, Manuela Romina
; Tripodi, Valeria Paula
; Fissore, Eliana Noemi
; Rojas, Ana Maria Luisa





Fecha de publicación:
04/2016
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Alginate of known copolymer composition was applied to antioxidant film developed by loading L-(+)-ascorbic (AA) and citric (CA) acids. Relative humidity (RH, 33.3-75.2%) of storage (25.0 °C) and glycerol (plasticizer) level, separately and through their interaction, decreased the AA hydrolytic stability and, hence, the antioxidant half-life of films. Glycerol can facilitate the water penetration from the environment into the polymeric network. The CA content did not vary during film storage. Film browning was then associated to AA degradation. However, CA slowed down the browning development at longer storage times because of the changes in the kinetic order. It may catalyze the formation of unstable color compounds. The present work permitted to determine that AA and CA were 100% recovered after film casting. Also, it allowed finding the adequate film composition and period where the alginate film supporting AA and CA can be used as an antioxidant active interface for food preservation.
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Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos(OCA HOUSSAY)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA HOUSSAY
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA HOUSSAY
Citación
De'nobili, Maria Dolores; Soria, Marcelo Abel; Martinefski, Manuela Romina; Tripodi, Valeria Paula; Fissore, Eliana Noemi; et al.; Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation; Elsevier; Journal of Food Engineering; 175; 4-2016; 1-7
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