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Pérez, C.D.; De'Nobili, M.D.; Rizzo, S.A.; Gerschenson, L.N.; Descalzo, A.M.; Rojas, A.M. "High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface" (2013) Journal of Food Engineering. 116(1):162-169
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Abstract:

The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil. © 2012 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
Autor:Pérez, C.D.; De'Nobili, M.D.; Rizzo, S.A.; Gerschenson, L.N.; Descalzo, A.M.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Instituto de Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA), CC 77, B1708WAB Morón, Buenos Aires Province, Argentina
Palabras clave:Antioxidant edible films; Ascorbic acid; Methyl cellulose; Pectin; Walnut oil; Ascorbic acids; Edible films; Methyl cellulose; Pectin; Walnut oil; Cellulose films; Degradation; Glycerol; Oils and fats; Organic acids; Rate constants; Vacuum; Interfaces (materials); Antioxidants; Ascorbic Acid; Cellulose Film; Degradation; Fats; Glycerol; Interfaces; Methyl Cellulose; Organic Acids; Pectins; Vacuum; Juglans
Año:2013
Volumen:116
Número:1
Página de inicio:162
Página de fin:169
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p162_Perez

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Citas:

---------- APA ----------
Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M. & Rojas, A.M. (2013) . High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface. Journal of Food Engineering, 116(1), 162-169.
http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004
---------- CHICAGO ----------
Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M. "High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface" . Journal of Food Engineering 116, no. 1 (2013) : 162-169.
http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004
---------- MLA ----------
Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M. "High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface" . Journal of Food Engineering, vol. 116, no. 1, 2013, pp. 162-169.
http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004
---------- VANCOUVER ----------
Pérez, C.D., De'Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M. High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface. J Food Eng. 2013;116(1):162-169.
http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004