High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
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 loca...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0260877412005560 http://hdl.handle.net/20.500.12123/2712 https://doi.org/10.1016/j.jfoodeng.2012.11.004 |
| _version_ | 1855483106225553408 |
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| author | Perez, Carolina Daiana De'Nobili, Maria Dolores Rizzo, Sergio Anibal Gerschenson, Lia Noemi Descalzo, Adriana Maria Rojas, Ana Maria Luisa |
| author_browse | De'Nobili, Maria Dolores Descalzo, Adriana Maria Gerschenson, Lia Noemi Perez, Carolina Daiana Rizzo, Sergio Anibal Rojas, Ana Maria Luisa |
| author_facet | Perez, Carolina Daiana De'Nobili, Maria Dolores Rizzo, Sergio Anibal Gerschenson, Lia Noemi Descalzo, Adriana Maria Rojas, Ana Maria Luisa |
| author_sort | Perez, Carolina Daiana |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA2712 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA27122018-07-03T13:25:16Z High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface Perez, Carolina Daiana De'Nobili, Maria Dolores Rizzo, Sergio Anibal Gerschenson, Lia Noemi Descalzo, Adriana Maria Rojas, Ana Maria Luisa Nuez Aceites Metilcelulosa Pectinas Acido Ascórbico Walnuts Oils Methyl Cellulose Pectins Ascorbic Acid Film 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. Instituto de Tecnología de Alimentos Fil: Perez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina 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 Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 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 2018-07-03T13:23:55Z 2018-07-03T13:23:55Z 2013-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0260877412005560 http://hdl.handle.net/20.500.12123/2712 0260-8774 https://doi.org/10.1016/j.jfoodeng.2012.11.004 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of Food Engineering 116 (1) : 162-169 (May 2013) |
| spellingShingle | Nuez Aceites Metilcelulosa Pectinas Acido Ascórbico Walnuts Oils Methyl Cellulose Pectins Ascorbic Acid Film Perez, Carolina Daiana De'Nobili, Maria Dolores Rizzo, Sergio Anibal Gerschenson, Lia Noemi Descalzo, Adriana Maria Rojas, Ana Maria Luisa High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title_full | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title_fullStr | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title_full_unstemmed | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title_short | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface |
| title_sort | high methoxyl pectin methyl cellulose films with antioxidant activity at a functional food interface |
| topic | Nuez Aceites Metilcelulosa Pectinas Acido Ascórbico Walnuts Oils Methyl Cellulose Pectins Ascorbic Acid Film |
| url | https://www.sciencedirect.com/science/article/pii/S0260877412005560 http://hdl.handle.net/20.500.12123/2712 https://doi.org/10.1016/j.jfoodeng.2012.11.004 |
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