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De'Nobili, M.D.; Curto, L.M.; Delfino, J.M.; Pérez, C.D.; Bernhardt, D.; Gerschenson, L.N.; Fissore, E.N.; Rojas, A.M. "Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface" (2015) Alginic Acid: Chemical Structure, Uses and Health Benefits:119-169
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Abstract:

Edible films and coatings are mostly investigated as an interesting alternative for food packaging. Edible films habitually developed for food protection are very good barriers to gases but not to water vapor because polysaccharides and proteins have to be used for their development. Nowadays, there are many research works which look for decreasing film permeability to water vapor. Beyond this fact, edible films are much studied matrices since they can be also applied as a technological hurdle for food preservation because their microstructure can be used to carry, stabilize, localize the activity and control the release of food preservatives (antimicrobials, antioxidants) at interfaces. For non edible purposes, films can be also applied for wound dressings as drug delivery systems to improve wound healing. Also, to tissue engineering. Alginate polymers have long been used in the food and beverage industries as thickenners, gel- forming and colloidal stabilizing agents. Alginates are also used in the pharmaceutical industry as matrices for drug encapsulation, as substrates for cell culture, as binders for medical tablets and for many applications of controlled drug delivery. Alginic acid is a natural unbranched binary copolymer constituted by (1,4)-linked β-D-mannuronic acid (MM-block) and α-L-(1,4)-linked guluronic acid (GG-block), as well as by sequences of alternating β-D-mannuronic and α-L-guluronic acid (MG- and GM-blocks), producing different macromolecular structures of alginates. Physical and mechanical properties as well as biocompatibility of alginate materials are highly dependent on the relative content of L-guluronic to D-mannuronic acids. Calcium ions can replace in part the hydrogen bonding, zipping guluronate (but not mannuronate) chains together in an 'egg-box' conformation. A decrease in the swelling rate constant with elevated calcium concentration was determined. As a consequence, the release of embodied active compounds in alginate matrices will be also delayed, allowing these systems to be used in controlled release of drugs and food preservatives. This fact makes of alginic acid an interesting biopolymer for being applied to film development. This chapter reviews in recent literature, the utilization of alginates to the development of films applied to food and pharmaceutical formulation. Since it is generally observed that researchers rarely know and consider the composition of the alginate that they used for film development, a study where the influence of the alginate copolymer composition on the stability of the L- (+)-ascorbic acid supported in films is also reported. They were obtained for acting as controlled delivery systems for nutritional supplementation, therapy or antioxidant activity at interfaces. © 2015 by Nova Science Publishers, Inc. All rights reserved.

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Documento: Parte de libro
Título:Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface
Autor:De'Nobili, M.D.; Curto, L.M.; Delfino, J.M.; Pérez, C.D.; Bernhardt, D.; Gerschenson, L.N.; Fissore, E.N.; Rojas, A.M.
Filiación:Departamento de Industrias, School of Natural and Exact Sciences (FCEN), University of Buenos Aires, Buenos Aires, Argentina
Department of Biological Chemistry, Institute of Biochemistry and Biophysics - IQUIFIB (CONICET), University of Buenos Aires, Buenos Aires, Argentina
Institute of Food Technology (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), Buenos Aires Province, Argentina
National Scientific and Technical Research Council-Argentina (CONICET), Argentina
Palabras clave:Alginate edible films; Antioxidant interface; Ascorbic acid hydrolysis; Blends and composites; Copolymer composition; Water; Antioxidants; Ascorbic acid; Beverages; Biocompatibility; Biomechanics; Calcium; Cell culture; Encapsulation; Food preservation; Food preservatives; Gas permeable membranes; Hydrogen bonds; Macromolecules; mHealth; Rate constants; Sodium alginate; Targeted drug delivery; Tissue engineering; Water; Water vapor; Acid hydrolysis; Copolymer compositions; Edible films; Food and beverage industry; Macromolecular structures; Pharmaceutical formulation; Pharmaceutical industry; Physical and mechanical properties; Controlled drug delivery
Año:2015
Página de inicio:119
Página de fin:169
Título revista:Alginic Acid: Chemical Structure, Uses and Health Benefits
Título revista abreviado:Alginic Acid: Chemical Structure, Uses and Health Benefits
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili

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Citas:

---------- APA ----------
De'Nobili, M.D., Curto, L.M., Delfino, J.M., Pérez, C.D., Bernhardt, D., Gerschenson, L.N., Fissore, E.N.,..., Rojas, A.M. (2015) . Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface. Alginic Acid: Chemical Structure, Uses and Health Benefits, 119-169.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili [ ]
---------- CHICAGO ----------
De'Nobili, M.D., Curto, L.M., Delfino, J.M., Pérez, C.D., Bernhardt, D., Gerschenson, L.N., et al. "Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface" . Alginic Acid: Chemical Structure, Uses and Health Benefits (2015) : 119-169.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili [ ]
---------- MLA ----------
De'Nobili, M.D., Curto, L.M., Delfino, J.M., Pérez, C.D., Bernhardt, D., Gerschenson, L.N., et al. "Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface" . Alginic Acid: Chemical Structure, Uses and Health Benefits, 2015, pp. 119-169.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili [ ]
---------- VANCOUVER ----------
De'Nobili, M.D., Curto, L.M., Delfino, J.M., Pérez, C.D., Bernhardt, D., Gerschenson, L.N., et al. Alginate utility in edible and non edible film development and the influence of its macromolecular structure in the antioxidant activity of a pharmaceutical/food interface. Alginic Acid: Chemical Structure, Uses and Health Benefits. 2015:119-169.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili [ ]