Abstract:
Pectin (P) and pectin-alginate (PAL) edible films, developed for antioxidant preservation, were placed on agar cylinders, mimicking food materials, in order to understand the release of l-(+)-ascorbic acid (AA) from the films. To improve the release properties of polymeric systems, it is crucial to describe and understand the macro- and microscopic properties of the matrices. Rheological studies performed within linear and non linear frames permitted to select, among different polymer concentrations (0.50-2.00% w/w), a 2.00% w/w agar gel as food model as this system shows the higher pure elastic contribution. Rheological and Low Field NMR (LFNMR) tests performed on 0.50-2.00% w/w agar gels as well as on P- and PAL-films after exposure (up to 6 h) to 2.00%-agar gels, showed that in spite of the higher glycerol (plasticizer) content, P-network is characterized by more numerous calcium-junction zones than PAL-matrix. The determined average network mesh size (ξ¯) for both of P- and PAL-films did not significantly change during 6 h of contact with 2.00%-agar gel. However, due to a higher swelling degree, PAL-film leads to higher ξ¯ value and water mobility inside the polymeric network. These results are of paramount importance as "ξ¯" is the main parameter affecting the release kinetics of AA from film networks to agar gels and also the diffusion of AA into the agar gel or food. ©2015 Elsevier Ltd. All rights reserved.
Registro:
Documento: |
Artículo
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Título: | Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials |
Autor: | De'Nobili, M.D.; Rojas, A.M.; Abrami, M.; Lapasin, R.; Grassi, M. |
Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Buenos Aires, 1428, Argentina Department of Life Sciences, Cattinara University Hospital, Trieste University, Strada di Fiume 447, Trieste, I-34149, Italy Department of Engineering and Architecture, University of Trieste, Via A. Valerio 6, Trieste, 34127, Italy
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Palabras clave: | Agar hydrogels; Ascorbic acid; Dynamic rheology; Low field NMR; Pectin edible films; Pectin-alginate edible films; Algae; Characterization; Films; Gels; Hydrogels; Matrix algebra; Nuclear magnetic resonance spectroscopy; Organic acids; Polymers; Polysaccharides; Swelling; Dynamic rheology; Edible films; Elastic contribution; Glycerol (plasticizer); Low-field NMR; Microscopic properties; Polymer concentrations; Structure characterization; Ascorbic acid |
Año: | 2015
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Volumen: | 165
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Página de inicio: | 82
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Página de fin: | 92
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DOI: |
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014 |
Título revista: | Journal of Food Engineering
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Título revista abreviado: | J Food Eng
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ISSN: | 02608774
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CODEN: | JFOED
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v165_n_p82_DeNobili |
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Citas:
---------- APA ----------
De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R. & Grassi, M.
(2015)
. Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials. Journal of Food Engineering, 165, 82-92.
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014---------- CHICAGO ----------
De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, M.
"Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials"
. Journal of Food Engineering 165
(2015) : 82-92.
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014---------- MLA ----------
De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, M.
"Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials"
. Journal of Food Engineering, vol. 165, 2015, pp. 82-92.
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014---------- VANCOUVER ----------
De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, M. Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials. J Food Eng. 2015;165:82-92.
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014