Artículo

Chiarappa, G.; De'Nobili, M.D.; Rojas, A.M.; Abrami, M.; Lapasin, R.; Grassi, G.; Ferreira, J.A.; Gudiño, E.; de Oliveira, P.; Grassi, M. "Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)" (2018) Journal of Food Engineering. 234:73-81
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Abstract:

This paper focusses on the mathematical modeling of the ascorbic acid (antioxidant) release from a pectin edible film (packaging) to an agar hydrogel (food). The proposed model considers the viscoelastic properties of the polymeric film, the solid ascorbic acid dissolution inside the film, its degradation and diffusion in both the film and the hydrogel. By relying on the independent determination of all its parameters, the model proved to predict the ascorbic acid transport inside the agar hydrogel properly. Thus, it may be considered a powerful theoretical tool for the design of polymeric films (packaging) aimed at releasing antioxidant agents inside food. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
Autor:Chiarappa, G.; De'Nobili, M.D.; Rojas, A.M.; Abrami, M.; Lapasin, R.; Grassi, G.; Ferreira, J.A.; Gudiño, E.; de Oliveira, P.; Grassi, M.
Filiación:Department of Engineering and Architecture, University of Trieste, Via A. Valerio 6, Trieste, 34127, Italy
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Department of Life Sciences, Cattinara University Hospital, Trieste University, Strada di Fiume 447, Trieste, I-34149, Italy
CMUC, Department of Mathematics of University of Coimbra, Coimbra, 3001-454, Portugal
Department of Mathematics, Federal University of Paraná, Curitiba, Brazil
Palabras clave:Agar hydrogels; Ascorbic acid; Mathematical modeling; Packaging; Pectin edible films; Algae; Antioxidants; Hydrogels; Mathematical models; Packaging; Polysaccharides; Viscoelasticity; Acid dissolution; Acid transport; Edible films; L(+)-ascorbic acid; Pectin films; Viscoelastic properties; Ascorbic acid
Año:2018
Volumen:234
Página de inicio:73
Página de fin:81
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2018.04.011
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_v234_n_p73_Chiarappa

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Citas:

---------- APA ----------
Chiarappa, G., De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, G., Ferreira, J.A.,..., Grassi, M. (2018) . Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food). Journal of Food Engineering, 234, 73-81.
http://dx.doi.org/10.1016/j.jfoodeng.2018.04.011
---------- CHICAGO ----------
Chiarappa, G., De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, G., et al. "Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)" . Journal of Food Engineering 234 (2018) : 73-81.
http://dx.doi.org/10.1016/j.jfoodeng.2018.04.011
---------- MLA ----------
Chiarappa, G., De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, G., et al. "Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)" . Journal of Food Engineering, vol. 234, 2018, pp. 73-81.
http://dx.doi.org/10.1016/j.jfoodeng.2018.04.011
---------- VANCOUVER ----------
Chiarappa, G., De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, G., et al. Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food). J Food Eng. 2018;234:73-81.
http://dx.doi.org/10.1016/j.jfoodeng.2018.04.011