Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
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...
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2018
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v239_n_p15_Basanta http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta |
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paper:paper_02608774_v239_n_p15_Basanta2023-06-08T15:22:23Z Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Flavonols Hydroxycinnamic acids Pectin films Quercetin-3-O-Rutinoside Total phenolics Anthocyanins 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. © 2018 Elsevier Ltd 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v239_n_p15_Basanta http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Flavonols Hydroxycinnamic acids Pectin films Quercetin-3-O-Rutinoside Total phenolics Anthocyanins |
| spellingShingle |
Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Flavonols Hydroxycinnamic acids Pectin films Quercetin-3-O-Rutinoside Total phenolics Anthocyanins Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| topic_facet |
Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Flavonols Hydroxycinnamic acids Pectin films Quercetin-3-O-Rutinoside Total phenolics Anthocyanins |
| description |
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. © 2018 Elsevier Ltd |
| title |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| title_short |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| title_full |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| title_fullStr |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| title_full_unstemmed |
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| title_sort |
cherry (prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| publishDate |
2018 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v239_n_p15_Basanta http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta |
| _version_ |
1768544222317641728 |