Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation

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 stab...

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Autores principales:	Soria, Marcelo Abel, Fissore, Eliana Noemí, Rojas, Ana María Luisa
Publicado:	2016
Materias:	Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Food preservation Food storage Interfaces (materials) Organic acids Acid hydrolysis Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v175_n_p1_DeNobili
record_format	dspace
spelling	paper:paper_02608774_v175_n_p1_DeNobili2023-06-08T15:22:21Z Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid 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. © 2015 Published by Elsevier Ltd. Fil:Soria, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid
spellingShingle	Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
topic_facet	Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid
description	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. © 2015 Published by Elsevier Ltd.
author	Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa
author_facet	Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa
author_sort	Soria, Marcelo Abel
title	Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
title_short	Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
title_full	Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
title_fullStr	Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
title_full_unstemmed	Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
title_sort	stability of l-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili
work_keys_str_mv	AT soriamarceloabel stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation AT fissoreeliananoemi stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation AT rojasanamarialuisa stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation
_version_	1768544727632707584

Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation

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