Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials
Pectin (P) and pectin-alginate (PAL) edible films, developed for antioxidant preservation, were placed on agar cylinders, mimicking food materials, in order to understand the release of l-(+)-ascorbic acid (AA) from the films. To improve the release properties of polymeric systems, it is crucial to...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v165_n_p82_DeNobili |
| Aporte de: |
| id |
todo:paper_02608774_v165_n_p82_DeNobili |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_02608774_v165_n_p82_DeNobili2023-10-03T15:11:59Z Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials De'Nobili, M.D. Rojas, A.M. Abrami, M. Lapasin, R. Grassi, M. Agar hydrogels Ascorbic acid Dynamic rheology Low field NMR Pectin edible films Pectin-alginate edible films Algae Characterization Films Gels Hydrogels Matrix algebra Nuclear magnetic resonance spectroscopy Organic acids Polymers Polysaccharides Swelling Dynamic rheology Edible films Elastic contribution Glycerol (plasticizer) Low-field NMR Microscopic properties Polymer concentrations Structure characterization Ascorbic acid Pectin (P) and pectin-alginate (PAL) edible films, developed for antioxidant preservation, were placed on agar cylinders, mimicking food materials, in order to understand the release of l-(+)-ascorbic acid (AA) from the films. To improve the release properties of polymeric systems, it is crucial to describe and understand the macro- and microscopic properties of the matrices. Rheological studies performed within linear and non linear frames permitted to select, among different polymer concentrations (0.50-2.00% w/w), a 2.00% w/w agar gel as food model as this system shows the higher pure elastic contribution. Rheological and Low Field NMR (LFNMR) tests performed on 0.50-2.00% w/w agar gels as well as on P- and PAL-films after exposure (up to 6 h) to 2.00%-agar gels, showed that in spite of the higher glycerol (plasticizer) content, P-network is characterized by more numerous calcium-junction zones than PAL-matrix. The determined average network mesh size (ξ¯) for both of P- and PAL-films did not significantly change during 6 h of contact with 2.00%-agar gel. However, due to a higher swelling degree, PAL-film leads to higher ξ¯ value and water mobility inside the polymeric network. These results are of paramount importance as "ξ¯" is the main parameter affecting the release kinetics of AA from film networks to agar gels and also the diffusion of AA into the agar gel or food. ©2015 Elsevier Ltd. All rights reserved. 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_v165_n_p82_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 |
Agar hydrogels Ascorbic acid Dynamic rheology Low field NMR Pectin edible films Pectin-alginate edible films Algae Characterization Films Gels Hydrogels Matrix algebra Nuclear magnetic resonance spectroscopy Organic acids Polymers Polysaccharides Swelling Dynamic rheology Edible films Elastic contribution Glycerol (plasticizer) Low-field NMR Microscopic properties Polymer concentrations Structure characterization Ascorbic acid |
| spellingShingle |
Agar hydrogels Ascorbic acid Dynamic rheology Low field NMR Pectin edible films Pectin-alginate edible films Algae Characterization Films Gels Hydrogels Matrix algebra Nuclear magnetic resonance spectroscopy Organic acids Polymers Polysaccharides Swelling Dynamic rheology Edible films Elastic contribution Glycerol (plasticizer) Low-field NMR Microscopic properties Polymer concentrations Structure characterization Ascorbic acid De'Nobili, M.D. Rojas, A.M. Abrami, M. Lapasin, R. Grassi, M. Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| topic_facet |
Agar hydrogels Ascorbic acid Dynamic rheology Low field NMR Pectin edible films Pectin-alginate edible films Algae Characterization Films Gels Hydrogels Matrix algebra Nuclear magnetic resonance spectroscopy Organic acids Polymers Polysaccharides Swelling Dynamic rheology Edible films Elastic contribution Glycerol (plasticizer) Low-field NMR Microscopic properties Polymer concentrations Structure characterization Ascorbic acid |
| description |
Pectin (P) and pectin-alginate (PAL) edible films, developed for antioxidant preservation, were placed on agar cylinders, mimicking food materials, in order to understand the release of l-(+)-ascorbic acid (AA) from the films. To improve the release properties of polymeric systems, it is crucial to describe and understand the macro- and microscopic properties of the matrices. Rheological studies performed within linear and non linear frames permitted to select, among different polymer concentrations (0.50-2.00% w/w), a 2.00% w/w agar gel as food model as this system shows the higher pure elastic contribution. Rheological and Low Field NMR (LFNMR) tests performed on 0.50-2.00% w/w agar gels as well as on P- and PAL-films after exposure (up to 6 h) to 2.00%-agar gels, showed that in spite of the higher glycerol (plasticizer) content, P-network is characterized by more numerous calcium-junction zones than PAL-matrix. The determined average network mesh size (ξ¯) for both of P- and PAL-films did not significantly change during 6 h of contact with 2.00%-agar gel. However, due to a higher swelling degree, PAL-film leads to higher ξ¯ value and water mobility inside the polymeric network. These results are of paramount importance as "ξ¯" is the main parameter affecting the release kinetics of AA from film networks to agar gels and also the diffusion of AA into the agar gel or food. ©2015 Elsevier Ltd. All rights reserved. |
| format |
JOUR |
| author |
De'Nobili, M.D. Rojas, A.M. Abrami, M. Lapasin, R. Grassi, M. |
| author_facet |
De'Nobili, M.D. Rojas, A.M. Abrami, M. Lapasin, R. Grassi, M. |
| author_sort |
De'Nobili, M.D. |
| title |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| title_short |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| title_full |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| title_fullStr |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| title_full_unstemmed |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| title_sort |
structure characterization by means of rheological and nmr experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
| url |
http://hdl.handle.net/20.500.12110/paper_02608774_v165_n_p82_DeNobili |
| work_keys_str_mv |
AT denobilimd structurecharacterizationbymeansofrheologicalandnmrexperimentsasafirstnecessaryapproachtostudythelascorbicaciddiffusionfrompectinandpectinalginatefilmstoagarhydrogelsthatmimicfoodmaterials AT rojasam structurecharacterizationbymeansofrheologicalandnmrexperimentsasafirstnecessaryapproachtostudythelascorbicaciddiffusionfrompectinandpectinalginatefilmstoagarhydrogelsthatmimicfoodmaterials AT abramim structurecharacterizationbymeansofrheologicalandnmrexperimentsasafirstnecessaryapproachtostudythelascorbicaciddiffusionfrompectinandpectinalginatefilmstoagarhydrogelsthatmimicfoodmaterials AT lapasinr structurecharacterizationbymeansofrheologicalandnmrexperimentsasafirstnecessaryapproachtostudythelascorbicaciddiffusionfrompectinandpectinalginatefilmstoagarhydrogelsthatmimicfoodmaterials AT grassim structurecharacterizationbymeansofrheologicalandnmrexperimentsasafirstnecessaryapproachtostudythelascorbicaciddiffusionfrompectinandpectinalginatefilmstoagarhydrogelsthatmimicfoodmaterials |
| _version_ |
1782025878268542976 |