Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid

Films developed for supporting l-(+)-ascorbic acid (AA), natural antioxidant for the protection of foods, were rheologically evaluated. A film was formulated by mixing gellan gum with its acylated form to attain a higher AA stability and lower non-enzymatic browning. The polymer mixture allowed obta...

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Autores principales: León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A., Rojas, A.M.
Formato: JOUR
Materias:
Ascorbic acid
Calcium
Edible film
Gellan gum
Rheological analyses
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n7_p1660_Leon
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_0268005X_v23_n7_p1660_Leon2023-10-03T15:13:37Z Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid León, P.G. Chillo, S. Conte, A. Gerschenson, L.N. Del Nobile, M.A. Rojas, A.M. Ascorbic acid Calcium Edible film Gellan gum Rheological analyses Films developed for supporting l-(+)-ascorbic acid (AA), natural antioxidant for the protection of foods, were rheologically evaluated. A film was formulated by mixing gellan gum with its acylated form to attain a higher AA stability and lower non-enzymatic browning. The polymer mixture allowed obtaining a less rigid film, permitting the usage of a lower proportion of glycerol. Mechanical spectra of films evidenced solid-like materials provided the time scale of the observation was shorter than the lifetime of the physical cross-links involved. There was evidence for a shorter time of relaxation in the films stored at 33.3-57.7% of relative humidity, which influenced small deformation (linear range) measurements. Out of linear viscoelasticity a greater hardening effect was observed for A- and B-films and related to enhanced polymer interactions in gellan based films. Its increase with the moisture content may be a result of macromolecular association. Higher rigidity characterized gellan based films (A- and B-networks) at intermediate deformations, which may also lead to higher softening degree till rupture. A smaller hardening and softening degrees were observed for C- and D-systems. This can be ascribed to spatial hindering in the film network by acylated gellan chains, fact that worsened polymer interactions. Atomic force microscopy images reinforced rheological conclusions. © 2009 Elsevier Ltd. All rights reserved. Fil:León, P.G. 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_0268005X_v23_n7_p1660_Leon
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
Calcium
Edible film
Gellan gum
Rheological analyses
spellingShingle Ascorbic acid
Calcium
Edible film
Gellan gum
Rheological analyses
León, P.G.
Chillo, S.
Conte, A.
Gerschenson, L.N.
Del Nobile, M.A.
Rojas, A.M.
Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
topic_facet Ascorbic acid
Calcium
Edible film
Gellan gum
Rheological analyses
description Films developed for supporting l-(+)-ascorbic acid (AA), natural antioxidant for the protection of foods, were rheologically evaluated. A film was formulated by mixing gellan gum with its acylated form to attain a higher AA stability and lower non-enzymatic browning. The polymer mixture allowed obtaining a less rigid film, permitting the usage of a lower proportion of glycerol. Mechanical spectra of films evidenced solid-like materials provided the time scale of the observation was shorter than the lifetime of the physical cross-links involved. There was evidence for a shorter time of relaxation in the films stored at 33.3-57.7% of relative humidity, which influenced small deformation (linear range) measurements. Out of linear viscoelasticity a greater hardening effect was observed for A- and B-films and related to enhanced polymer interactions in gellan based films. Its increase with the moisture content may be a result of macromolecular association. Higher rigidity characterized gellan based films (A- and B-networks) at intermediate deformations, which may also lead to higher softening degree till rupture. A smaller hardening and softening degrees were observed for C- and D-systems. This can be ascribed to spatial hindering in the film network by acylated gellan chains, fact that worsened polymer interactions. Atomic force microscopy images reinforced rheological conclusions. © 2009 Elsevier Ltd. All rights reserved.
format JOUR
author León, P.G.
Chillo, S.
Conte, A.
Gerschenson, L.N.
Del Nobile, M.A.
Rojas, A.M.
author_facet León, P.G.
Chillo, S.
Conte, A.
Gerschenson, L.N.
Del Nobile, M.A.
Rojas, A.M.
author_sort León, P.G.
title Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
title_short Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
title_full Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
title_fullStr Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
title_full_unstemmed Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
title_sort rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
url http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n7_p1660_Leon
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