Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence
The hydrolytic and oxidative stability of l-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v60_n21_p5414_Perez |
| Aporte de: |
| id |
todo:paper_00218561_v60_n21_p5414_Perez |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_00218561_v60_n21_p5414_Perez2023-10-03T14:21:12Z Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence Pérez, C.D. Fissore, E.N. Gerschenson, L.N. Cameron, R.G. Rojas, A.M. ascorbic acid browning edible film hydrolysis kinetics oxidation pectin nanostructure water Air storage Antioxidant activities Ascorbic acids browning Edible films Film materials Macromolecular structures Oxidative stability Polymeric networks Vitamin C Water availability Calcium Enzyme kinetics Hydrolysis Ketones Nanostructures Organic acids Oxidation Oxidation resistance Water Interfaces (materials) ascorbic acid calcium pectin polymer article chemistry hydrolysis kinetics oxidation reduction reaction Ascorbic Acid Calcium Hydrolysis Kinetics Oxidation-Reduction Pectins Polymers The hydrolytic and oxidative stability of l-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym.2008, 71, 287-299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials. © 2012 American Chemical Society. Fil:Pérez, C.D. 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:Gerschenson, L.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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v60_n21_p5414_Perez |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
ascorbic acid browning edible film hydrolysis kinetics oxidation pectin nanostructure water Air storage Antioxidant activities Ascorbic acids browning Edible films Film materials Macromolecular structures Oxidative stability Polymeric networks Vitamin C Water availability Calcium Enzyme kinetics Hydrolysis Ketones Nanostructures Organic acids Oxidation Oxidation resistance Water Interfaces (materials) ascorbic acid calcium pectin polymer article chemistry hydrolysis kinetics oxidation reduction reaction Ascorbic Acid Calcium Hydrolysis Kinetics Oxidation-Reduction Pectins Polymers |
| spellingShingle |
ascorbic acid browning edible film hydrolysis kinetics oxidation pectin nanostructure water Air storage Antioxidant activities Ascorbic acids browning Edible films Film materials Macromolecular structures Oxidative stability Polymeric networks Vitamin C Water availability Calcium Enzyme kinetics Hydrolysis Ketones Nanostructures Organic acids Oxidation Oxidation resistance Water Interfaces (materials) ascorbic acid calcium pectin polymer article chemistry hydrolysis kinetics oxidation reduction reaction Ascorbic Acid Calcium Hydrolysis Kinetics Oxidation-Reduction Pectins Polymers Pérez, C.D. Fissore, E.N. Gerschenson, L.N. Cameron, R.G. Rojas, A.M. Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| topic_facet |
ascorbic acid browning edible film hydrolysis kinetics oxidation pectin nanostructure water Air storage Antioxidant activities Ascorbic acids browning Edible films Film materials Macromolecular structures Oxidative stability Polymeric networks Vitamin C Water availability Calcium Enzyme kinetics Hydrolysis Ketones Nanostructures Organic acids Oxidation Oxidation resistance Water Interfaces (materials) ascorbic acid calcium pectin polymer article chemistry hydrolysis kinetics oxidation reduction reaction Ascorbic Acid Calcium Hydrolysis Kinetics Oxidation-Reduction Pectins Polymers |
| description |
The hydrolytic and oxidative stability of l-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym.2008, 71, 287-299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials. © 2012 American Chemical Society. |
| format |
JOUR |
| author |
Pérez, C.D. Fissore, E.N. Gerschenson, L.N. Cameron, R.G. Rojas, A.M. |
| author_facet |
Pérez, C.D. Fissore, E.N. Gerschenson, L.N. Cameron, R.G. Rojas, A.M. |
| author_sort |
Pérez, C.D. |
| title |
Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| title_short |
Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| title_full |
Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| title_fullStr |
Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| title_full_unstemmed |
Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence |
| title_sort |
hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: influence of the macromolecular structure and calcium presence |
| url |
http://hdl.handle.net/20.500.12110/paper_00218561_v60_n21_p5414_Perez |
| work_keys_str_mv |
AT perezcd hydrolyticandoxidativestabilityoflascorbicacidsupportedinpectinfilmsinfluenceofthemacromolecularstructureandcalciumpresence AT fissoreen hydrolyticandoxidativestabilityoflascorbicacidsupportedinpectinfilmsinfluenceofthemacromolecularstructureandcalciumpresence AT gerschensonln hydrolyticandoxidativestabilityoflascorbicacidsupportedinpectinfilmsinfluenceofthemacromolecularstructureandcalciumpresence AT cameronrg hydrolyticandoxidativestabilityoflascorbicacidsupportedinpectinfilmsinfluenceofthemacromolecularstructureandcalciumpresence AT rojasam hydrolyticandoxidativestabilityoflascorbicacidsupportedinpectinfilmsinfluenceofthemacromolecularstructureandcalciumpresence |
| _version_ |
1782026011312914432 |