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Abstract:

Edible films made with gellan (deacylated) gum to carry l-(+)-ascorbic acid (AA) were formulated either in mixture with gellan acylated form or by addition of calcium ion. AA-stability and the subsequent non-enzymatic browning (NEB) development were evaluated during storage at 33.3%, 57.7% or 75.2% relative humidity and 25 °C. Presence of acyl-side chains in the gellan backbone led to a less rigid macromolecular network of the polymer mixture, which allowed lowering glycerol content, obtaining higher AA retention and lower NEB development with adequate mechanical characteristics of films. Otherwise, additional calcium presence in deacylated gellan film slowed down the browning development at the highest relative humidity of storage (75.2%). In general, it was observed an accelerating effect of local moisture mainly on non enzymic browning reactions, as well as the compromise of the film water content in plasticization of the polymeric networks when stored at 33.3% or 57.7% relative humidity. © 2008 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
Autor:León, P.G.; Lamanna, M.E.; Gerschenson, L.N.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Ascorbic acid; Browning; Calcium; Edible film; Gellan gum; Water; Addition reactions; Atmospherics; Calcium; Calcium alloys; Chemical reactions; Computer networks; Glycerol; Ketones; Mechanical stability; Meteorology; Metropolitan area networks; Mixtures; Moisture; Network protocols; Offshore oil well production; Organic acids; Polymer films; Polymers; Silicones; Storage (materials); System stability; Water content; Accelerating effects; Ascorbic acid (ASC); Browning reactions; Calcium ion (Ca); Edible films; Elsevier (CO); General (CO); Macromolecular networks; Mechanical characteristics; Non enzymatic browning (NEB); Polymer mixtures; Polymeric networks; Relative humidity (RH); side chains; Atmospheric humidity
Año:2008
Volumen:41
Número:6
Página de inicio:667
Página de fin:675
DOI: http://dx.doi.org/10.1016/j.foodres.2008.04.005
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v41_n6_p667_Leon

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Citas:

---------- APA ----------
León, P.G., Lamanna, M.E., Gerschenson, L.N. & Rojas, A.M. (2008) . Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability. Food Research International, 41(6), 667-675.
http://dx.doi.org/10.1016/j.foodres.2008.04.005
---------- CHICAGO ----------
León, P.G., Lamanna, M.E., Gerschenson, L.N., Rojas, A.M. "Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability" . Food Research International 41, no. 6 (2008) : 667-675.
http://dx.doi.org/10.1016/j.foodres.2008.04.005
---------- MLA ----------
León, P.G., Lamanna, M.E., Gerschenson, L.N., Rojas, A.M. "Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability" . Food Research International, vol. 41, no. 6, 2008, pp. 667-675.
http://dx.doi.org/10.1016/j.foodres.2008.04.005
---------- VANCOUVER ----------
León, P.G., Lamanna, M.E., Gerschenson, L.N., Rojas, A.M. Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability. Food Res. Int. 2008;41(6):667-675.
http://dx.doi.org/10.1016/j.foodres.2008.04.005