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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
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
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
Volumen:165
Página de inicio:82
Página de fin:92
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014
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_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