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Abstract:

Alginate of known copolymer composition was applied to antioxidant film developed by loading L-(+)-ascorbic (AA) and citric (CA) acids. Relative humidity (RH, 33.3-75.2%) of storage (25.0 °C) and glycerol (plasticizer) level, separately and through their interaction, decreased the AA hydrolytic stability and, hence, the antioxidant half-life of films. Glycerol can facilitate the water penetration from the environment into the polymeric network. The CA content did not vary during film storage. Film browning was then associated to AA degradation. However, CA slowed down the browning development at longer storage times because of the changes in the kinetic order. It may catalyze the formation of unstable color compounds. The present work permitted to determine that AA and CA were 100% recovered after film casting. Also, it allowed finding the adequate film composition and period where the alginate film supporting AA and CA can be used as an antioxidant active interface for food preservation. © 2015 Published by Elsevier Ltd.

Registro:

Documento: Artículo
Título:Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
Autor:De'Nobili, M.D.; Soria, M.; Martinefski, M.R.; Tripodi, V.P.; Fissore, E.N.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina
Microbiología Agrícola, Instituto de Investigaciones en Biociencias Agrícolas y Ambientales - INBA, CONICET, Facultad de Agronomía, University of Buenos Aires, Av. San Martin 4453, Buenos Aires, C1417DSE, Argentina
Departamento de Química Analítica y Fisicoquímica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Buenos Aires, C1113AAD, Argentina
Departamento de Tecnología Farmacéutica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Buenos Aires, C1113AAD, Argentina
Palabras clave:Alginate copolymer; Antioxidant films; Ascorbic acid hydrolysis; Citric acid; Glycerol; Alginate; Antioxidants; Citric acid; Food preservation; Food storage; Glycerol; Interfaces (materials); Organic acids; Acid hydrolysis; Antioxidant films; Copolymer compositions; Glycerol (plasticizer); Hydrolytic stability; L(+)-ascorbic acid; Polymeric networks; Water penetration; Ascorbic acid
Año:2016
Volumen:175
Página de inicio:1
Página de fin:7
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2015.11.015
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_v175_n_p1_DeNobili

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Citas:

---------- APA ----------
De'Nobili, M.D., Soria, M., Martinefski, M.R., Tripodi, V.P., Fissore, E.N. & Rojas, A.M. (2016) . Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation. Journal of Food Engineering, 175, 1-7.
http://dx.doi.org/10.1016/j.jfoodeng.2015.11.015
---------- CHICAGO ----------
De'Nobili, M.D., Soria, M., Martinefski, M.R., Tripodi, V.P., Fissore, E.N., Rojas, A.M. "Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation" . Journal of Food Engineering 175 (2016) : 1-7.
http://dx.doi.org/10.1016/j.jfoodeng.2015.11.015
---------- MLA ----------
De'Nobili, M.D., Soria, M., Martinefski, M.R., Tripodi, V.P., Fissore, E.N., Rojas, A.M. "Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation" . Journal of Food Engineering, vol. 175, 2016, pp. 1-7.
http://dx.doi.org/10.1016/j.jfoodeng.2015.11.015
---------- VANCOUVER ----------
De'Nobili, M.D., Soria, M., Martinefski, M.R., Tripodi, V.P., Fissore, E.N., Rojas, A.M. Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation. J Food Eng. 2016;175:1-7.
http://dx.doi.org/10.1016/j.jfoodeng.2015.11.015