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dc.contributor.author
De'nobili, Maria Dolores
dc.contributor.author
Pérez, Carolina Daiana
dc.contributor.author
Navarro, Diego Alberto
dc.contributor.author
Stortz, Carlos Arturo
dc.contributor.author
Rojas, Ana Maria Luisa
dc.date.available
2019-01-18T19:30:25Z
dc.date.issued
2011-09
dc.identifier.citation
De'nobili, Maria Dolores; Pérez, Carolina Daiana; Navarro, Diego Alberto; Stortz, Carlos Arturo; Rojas, Ana Maria Luisa; Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces; Springer; Food and Bioprocess Technology; 6; 1; 9-2011; 186-197
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/68269
dc.description.abstract
l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2 = 744, 727, and 185 days) was achieved at 33. 3%, 57. 7%, or 75. 2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75. 2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg ≈ -90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75. 2% RH.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Ascorbic Acid
dc.subject
Browning
dc.subject
Edible Film
dc.subject
Pectins
dc.subject
Sucrose
dc.subject
Water
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-01-17T14:13:32Z
dc.journal.volume
6
dc.journal.number
1
dc.journal.pagination
186-197
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pérez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Navarro, Diego Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
dc.description.fil
Fil: Stortz, Carlos Arturo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
dc.description.fil
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food and Bioprocess Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-011-0684-6
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-011-0684-6
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