Mostrar el registro sencillo del ítem

dc.contributor.author
Basanta, Maria Florencia  
dc.contributor.author
Rojas, Ana Maria Luisa  
dc.contributor.author
Martinefski, Manuela Romina  
dc.contributor.author
Tripodi, Valeria Paula  
dc.contributor.author
De'nobili, Maria Dolores  
dc.contributor.author
Fissore, Eliana Noemi  
dc.date.available
2019-11-21T20:22:15Z  
dc.date.issued
2018-12  
dc.identifier.citation
Basanta, Maria Florencia; Rojas, Ana Maria Luisa; Martinefski, Manuela Romina; Tripodi, Valeria Paula; De'nobili, Maria Dolores; et al.; Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces; Elsevier; Journal of Food Engineering; 239; 12-2018; 15-25  
dc.identifier.issn
0260-8774  
dc.identifier.uri
http://hdl.handle.net/11336/89476  
dc.description.abstract
Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ANTIOXIDANT PECTIN FILM  
dc.subject
CHERRY ANTHOCYANINS  
dc.subject
FLAVONOLS  
dc.subject
HYDROXYCINNAMIC ACIDS  
dc.subject
QUERCETIN-3-O-RUTINOSIDE  
dc.subject
TOTAL PHENOLICS-RELEASE  
dc.subject.classification
Otras Ciencias Químicas  
dc.subject.classification
Ciencias Químicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Cherry (Prunus avium) phenolic compounds for antioxidant preservation 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
2019-10-21T19:17:11Z  
dc.journal.volume
239  
dc.journal.pagination
15-25  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Martinefski, Manuela Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina  
dc.description.fil
Fil: Tripodi, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Tecnología Farmacéutica; Argentina  
dc.description.fil
Fil: De'nobili, Maria Dolores. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.description.fil
Fil: Fissore, Eliana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina  
dc.journal.title
Journal of Food Engineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877418302784  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028