Antioxidant activities 2 Ascorbic acid 2 Ascorbic acids 2 Browning 2 Edible film 2 Edible films 2 Glycerol 2 Hydrolytic stability 2 Interfaces (materials) 2 Junction zone 2 Kinetic constant 2 Kinetics 2 Low-methoxyl pectins 2 Methylesterification 2 Organic acids 2 Pectins 2 Polymeric networks 2 Rate constants 2 Similar degree 2 Sucrose 2 Sugar (sucrose) 2 Water 2 Water availability 2 Water interactions 2 Water molecule 2