Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films...

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Autores principales: De'Nobili, M.D., Pérez, C.D., Navarro, D.A., Stortz, C.A., Rojas, A.M.
Formato: JOUR
Materias:
Ascorbic acid
Browning
Edible film
Pectins
Sucrose
Water
Antioxidant activities
Ascorbic acids
Edible films
Hydrolytic stability
Junction zone
Kinetic constant
Low-methoxyl pectins
Methylesterification
Polymeric networks
Similar degree
Water availability
Water interactions
Water molecule
Glycerol
Kinetics
Organic acids
Rate constants
Sugar (sucrose)
Interfaces (materials)
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v6_n1_p186_DeNobili
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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_19355130_v6_n1_p186_DeNobili2023-10-03T16:36:29Z Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces De'Nobili, M.D. Pérez, C.D. Navarro, D.A. Stortz, C.A. Rojas, A.M. Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Browning Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Pectins Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Water Interfaces (materials) l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2 = 744, 727, and 185 days) was achieved at 33. 3%, 57. 7%, or 75. 2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75. 2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg ≈ -90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75. 2% RH. © 2011 Springer Science+Business Media, LLC. Fil:Pérez, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Navarro, D.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Stortz, C.A. 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_19355130_v6_n1_p186_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 Ascorbic acid
Browning
Edible film
Pectins
Sucrose
Water
Antioxidant activities
Ascorbic acids
Browning
Edible films
Hydrolytic stability
Junction zone
Kinetic constant
Low-methoxyl pectins
Methylesterification
Pectins
Polymeric networks
Similar degree
Water availability
Water interactions
Water molecule
Glycerol
Kinetics
Organic acids
Rate constants
Sugar (sucrose)
Water
Interfaces (materials)
spellingShingle Ascorbic acid
Browning
Edible film
Pectins
Sucrose
Water
Antioxidant activities
Ascorbic acids
Browning
Edible films
Hydrolytic stability
Junction zone
Kinetic constant
Low-methoxyl pectins
Methylesterification
Pectins
Polymeric networks
Similar degree
Water availability
Water interactions
Water molecule
Glycerol
Kinetics
Organic acids
Rate constants
Sugar (sucrose)
Water
Interfaces (materials)
De'Nobili, M.D.
Pérez, C.D.
Navarro, D.A.
Stortz, C.A.
Rojas, A.M.
Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
topic_facet Ascorbic acid
Browning
Edible film
Pectins
Sucrose
Water
Antioxidant activities
Ascorbic acids
Browning
Edible films
Hydrolytic stability
Junction zone
Kinetic constant
Low-methoxyl pectins
Methylesterification
Pectins
Polymeric networks
Similar degree
Water availability
Water interactions
Water molecule
Glycerol
Kinetics
Organic acids
Rate constants
Sugar (sucrose)
Water
Interfaces (materials)
description l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2 = 744, 727, and 185 days) was achieved at 33. 3%, 57. 7%, or 75. 2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75. 2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg ≈ -90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75. 2% RH. © 2011 Springer Science+Business Media, LLC.
format JOUR
author De'Nobili, M.D.
Pérez, C.D.
Navarro, D.A.
Stortz, C.A.
Rojas, A.M.
author_facet De'Nobili, M.D.
Pérez, C.D.
Navarro, D.A.
Stortz, C.A.
Rojas, A.M.
author_sort De'Nobili, M.D.
title Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_short Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_full Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_fullStr Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_full_unstemmed Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_sort hydrolytic stability of l-(+)-ascorbic acid in low methoxyl pectin films with potential antioxidant activity at food interfaces
url http://hdl.handle.net/20.500.12110/paper_19355130_v6_n1_p186_DeNobili
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AT navarroda hydrolyticstabilityoflascorbicacidinlowmethoxylpectinfilmswithpotentialantioxidantactivityatfoodinterfaces
AT stortzca hydrolyticstabilityoflascorbicacidinlowmethoxylpectinfilmswithpotentialantioxidantactivityatfoodinterfaces
AT rojasam hydrolyticstabilityoflascorbicacidinlowmethoxylpectinfilmswithpotentialantioxidantactivityatfoodinterfaces
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