Artículo

Basanta, M.F.; Rojas, A.M.; Martinefski, M.R.; Tripodi, V.P.; De'Nobili, M.D.; Fissore, E.N. "Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces" (2018) Journal of Food Engineering. 239:15-25
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Abstract:

Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
Autor:Basanta, M.F.; Rojas, A.M.; Martinefski, M.R.; Tripodi, V.P.; De'Nobili, M.D.; Fissore, E.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina
Departamento de Química Analítica y Fisicoquímica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Junin 954, Buenos Aires, C1113AAD, Argentina
Departamento de Tecnología Farmacéutica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Junin 954, Buenos Aires, C1113AAD, Argentina
Fellow of CONICET, Argentina
Member of CONICET, Argentina
Palabras clave:Antioxidant pectin film; Cherry anthocyanins; Flavonols; Hydroxycinnamic acids; Quercetin-3-O-Rutinoside; Total phenolics-release; Antioxidants; Carbohydrates; Degradation; Flavonoids; Phenols; Flavonols; Hydroxycinnamic acids; Pectin films; Quercetin-3-O-Rutinoside; Total phenolics; Anthocyanins
Año:2018
Volumen:239
Página de inicio:15
Página de fin:25
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028
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_v239_n_p15_Basanta

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Citas:

---------- APA ----------
Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D. & Fissore, E.N. (2018) . Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces. Journal of Food Engineering, 239, 15-25.
http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028
---------- CHICAGO ----------
Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D., Fissore, E.N. "Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces" . Journal of Food Engineering 239 (2018) : 15-25.
http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028
---------- MLA ----------
Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D., Fissore, E.N. "Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces" . Journal of Food Engineering, vol. 239, 2018, pp. 15-25.
http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028
---------- VANCOUVER ----------
Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D., Fissore, E.N. Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces. J Food Eng. 2018;239:15-25.
http://dx.doi.org/10.1016/j.jfoodeng.2018.06.028