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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Detalles Bibliográficos
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
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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