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...

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Autores principales: Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M.
Formato: JOUR
Materias:
Antioxidant edible films
Ascorbic acid
Methyl cellulose
Pectin
Walnut oil
Ascorbic acids
Edible films
Cellulose films
Degradation
Glycerol
Oils and fats
Organic acids
Rate constants
Vacuum
Interfaces (materials)
Antioxidants
Ascorbic Acid
Cellulose Film
Fats
Interfaces
Methyl Cellulose
Organic Acids
Pectins
Juglans
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p162_Perez
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v116_n1_p162_Perez
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spelling todo:paper_02608774_v116_n1_p162_Perez2023-10-03T15:11:54Z High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface Pérez, C.D. De'Nobili, M.D. Rizzo, S.A. Gerschenson, L.N. Descalzo, A.M. Rojas, A.M. Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Methyl cellulose Pectin Walnut oil Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Degradation Fats Glycerol Interfaces Methyl Cellulose Organic Acids Pectins Vacuum Juglans 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. © 2012 Elsevier Ltd. All rights reserved. Fil:Pérez, C.D. 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:Descalzo, A.M. 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_02608774_v116_n1_p162_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 Antioxidant edible films
Ascorbic acid
Methyl cellulose
Pectin
Walnut oil
Ascorbic acids
Edible films
Methyl cellulose
Pectin
Walnut oil
Cellulose films
Degradation
Glycerol
Oils and fats
Organic acids
Rate constants
Vacuum
Interfaces (materials)
Antioxidants
Ascorbic Acid
Cellulose Film
Degradation
Fats
Glycerol
Interfaces
Methyl Cellulose
Organic Acids
Pectins
Vacuum
Juglans
spellingShingle Antioxidant edible films
Ascorbic acid
Methyl cellulose
Pectin
Walnut oil
Ascorbic acids
Edible films
Methyl cellulose
Pectin
Walnut oil
Cellulose films
Degradation
Glycerol
Oils and fats
Organic acids
Rate constants
Vacuum
Interfaces (materials)
Antioxidants
Ascorbic Acid
Cellulose Film
Degradation
Fats
Glycerol
Interfaces
Methyl Cellulose
Organic Acids
Pectins
Vacuum
Juglans
Pérez, C.D.
De'Nobili, M.D.
Rizzo, S.A.
Gerschenson, L.N.
Descalzo, A.M.
Rojas, A.M.
High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
topic_facet Antioxidant edible films
Ascorbic acid
Methyl cellulose
Pectin
Walnut oil
Ascorbic acids
Edible films
Methyl cellulose
Pectin
Walnut oil
Cellulose films
Degradation
Glycerol
Oils and fats
Organic acids
Rate constants
Vacuum
Interfaces (materials)
Antioxidants
Ascorbic Acid
Cellulose Film
Degradation
Fats
Glycerol
Interfaces
Methyl Cellulose
Organic Acids
Pectins
Vacuum
Juglans
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. © 2012 Elsevier Ltd. All rights reserved.
format JOUR
author Pérez, C.D.
De'Nobili, M.D.
Rizzo, S.A.
Gerschenson, L.N.
Descalzo, A.M.
Rojas, A.M.
author_facet Pérez, C.D.
De'Nobili, M.D.
Rizzo, S.A.
Gerschenson, L.N.
Descalzo, A.M.
Rojas, A.M.
author_sort Pérez, C.D.
title 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_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_sort high methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
url http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p162_Perez
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