High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface

The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and loca...

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Autores principales:	Pérez, Carolina Daiana, Gerschenson, Lía Noemí, Descalzo, Adriana María, Rojas, Ana María Luisa
Publicado:	2013
Materias:	Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Fats Interfaces Methyl Cellulose Organic Acids Pectins Juglans
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p162_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p162_Perez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v116_n1_p162_Perez
record_format	dspace
spelling	paper:paper_02608774_v116_n1_p162_Perez2023-06-08T15:22:16Z High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface Pérez, Carolina Daiana Gerschenson, Lía Noemí Descalzo, Adriana María Rojas, Ana María Luisa Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Methyl cellulose Pectin Walnut oil Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Degradation Fats Glycerol Interfaces Methyl Cellulose Organic Acids Pectins Vacuum Juglans The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil. © 2012 Elsevier Ltd. All rights reserved. Fil:Pérez, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Descalzo, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p162_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p162_Perez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Methyl cellulose Pectin Walnut oil Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Degradation Fats Glycerol Interfaces Methyl Cellulose Organic Acids Pectins Vacuum Juglans
spellingShingle	Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Methyl cellulose Pectin Walnut oil Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Degradation Fats Glycerol Interfaces Methyl Cellulose Organic Acids Pectins Vacuum Juglans Pérez, Carolina Daiana Gerschenson, Lía Noemí Descalzo, Adriana María Rojas, Ana María Luisa High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
topic_facet	Antioxidant edible films Ascorbic acid Methyl cellulose Pectin Walnut oil Ascorbic acids Edible films Methyl cellulose Pectin Walnut oil Cellulose films Degradation Glycerol Oils and fats Organic acids Rate constants Vacuum Interfaces (materials) Antioxidants Ascorbic Acid Cellulose Film Degradation Fats Glycerol Interfaces Methyl Cellulose Organic Acids Pectins Vacuum Juglans
description	The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil. © 2012 Elsevier Ltd. All rights reserved.
author	Pérez, Carolina Daiana Gerschenson, Lía Noemí Descalzo, Adriana María Rojas, Ana María Luisa
author_facet	Pérez, Carolina Daiana Gerschenson, Lía Noemí Descalzo, Adriana María Rojas, Ana María Luisa
author_sort	Pérez, Carolina Daiana
title	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
title_short	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
title_full	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
title_fullStr	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
title_full_unstemmed	High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
title_sort	high methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface
publishDate	2013
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p162_Perez http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p162_Perez
work_keys_str_mv	AT perezcarolinadaiana highmethoxylpectinmethylcellulosefilmswithantioxidantactivityatafunctionalfoodinterface AT gerschensonlianoemi highmethoxylpectinmethylcellulosefilmswithantioxidantactivityatafunctionalfoodinterface AT descalzoadrianamaria highmethoxylpectinmethylcellulosefilmswithantioxidantactivityatafunctionalfoodinterface AT rojasanamarialuisa highmethoxylpectinmethylcellulosefilmswithantioxidantactivityatafunctionalfoodinterface
_version_	1768543655696531456

High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface

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