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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
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HYDROXYCINNAMIC ACIDS
dc.subject
QUERCETIN-3-O-RUTINOSIDE
dc.subject
TOTAL PHENOLICS-RELEASE
dc.subject.classification
Otras Ciencias Químicas
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Ciencias Químicas
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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
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