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Abstract:

Films developed for supporting l-(+)-ascorbic acid (AA), natural antioxidant for the protection of foods, were rheologically evaluated. A film was formulated by mixing gellan gum with its acylated form to attain a higher AA stability and lower non-enzymatic browning. The polymer mixture allowed obtaining a less rigid film, permitting the usage of a lower proportion of glycerol. Mechanical spectra of films evidenced solid-like materials provided the time scale of the observation was shorter than the lifetime of the physical cross-links involved. There was evidence for a shorter time of relaxation in the films stored at 33.3-57.7% of relative humidity, which influenced small deformation (linear range) measurements. Out of linear viscoelasticity a greater hardening effect was observed for A- and B-films and related to enhanced polymer interactions in gellan based films. Its increase with the moisture content may be a result of macromolecular association. Higher rigidity characterized gellan based films (A- and B-networks) at intermediate deformations, which may also lead to higher softening degree till rupture. A smaller hardening and softening degrees were observed for C- and D-systems. This can be ascribed to spatial hindering in the film network by acylated gellan chains, fact that worsened polymer interactions. Atomic force microscopy images reinforced rheological conclusions. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
Autor:León, P.G.; Chillo, S.; Conte, A.; Gerschenson, L.N.; Del Nobile, M.A.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Department of Food Science, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
Palabras clave:Ascorbic acid; Calcium; Edible film; Gellan gum; Rheological analyses
Año:2009
Volumen:23
Número:7
Página de inicio:1660
Página de fin:1669
DOI: http://dx.doi.org/10.1016/j.foodhyd.2008.12.008
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v23_n7_p1660_Leon

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Citas:

---------- APA ----------
León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A. & Rojas, A.M. (2009) . Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid. Food Hydrocolloids, 23(7), 1660-1669.
http://dx.doi.org/10.1016/j.foodhyd.2008.12.008
---------- CHICAGO ----------
León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A., Rojas, A.M. "Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid" . Food Hydrocolloids 23, no. 7 (2009) : 1660-1669.
http://dx.doi.org/10.1016/j.foodhyd.2008.12.008
---------- MLA ----------
León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A., Rojas, A.M. "Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid" . Food Hydrocolloids, vol. 23, no. 7, 2009, pp. 1660-1669.
http://dx.doi.org/10.1016/j.foodhyd.2008.12.008
---------- VANCOUVER ----------
León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A., Rojas, A.M. Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid. Food Hydrocolloids. 2009;23(7):1660-1669.
http://dx.doi.org/10.1016/j.foodhyd.2008.12.008