Gellan gum films as carriers of l-(+)-ascorbic acid

Edible gellan films were evaluated as carriers for stabilizing l-(+)-ascorbic acid (AA) for nutritional purposes and antioxidant effect on foods. AA retention during film casting (initial value), as well as stability and non-enzymic browning (NEB) development along film storage (25 °C) at 33.3%, 54....

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Detalles Bibliográficos
Autores principales: León, P.G., Rojas, A.M.
Formato: JOUR
Materias:
Ascorbic acid
Browning
Edible film
Gellan gum
Water
Atmospheric humidity
Nutrition
Vitamins
Ascorbic acids
Edible films
Film casting
Gellan gums
Food products
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v40_n5_p565_Leon
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
Descripción
Sumario:Edible gellan films were evaluated as carriers for stabilizing l-(+)-ascorbic acid (AA) for nutritional purposes and antioxidant effect on foods. AA retention during film casting (initial value), as well as stability and non-enzymic browning (NEB) development along film storage (25 °C) at 33.3%, 54.7% or 75.2%-relative humidity (RH) were assessed. Initial AA retention was around 100%, and half-lives were 36, 26 and 11 days, respectively. AA destruction followed a pseudo-first order kinetics in gellan matrices. A water activity map was built for AA losses and NEB. AA and NEB kinetics were attributed to the restricted mobility of water molecules. © 2006 Elsevier Ltd. All rights reserved.

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