Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
Alginate of known copolymer composition was applied to antioxidant film developed by loading L-(+)-ascorbic (AA) and citric (CA) acids. Relative humidity (RH, 33.3-75.2%) of storage (25.0 °C) and glycerol (plasticizer) level, separately and through their interaction, decreased the AA hydrolytic stab...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili |
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paper:paper_02608774_v175_n_p1_DeNobili2023-06-08T15:22:21Z Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid Alginate of known copolymer composition was applied to antioxidant film developed by loading L-(+)-ascorbic (AA) and citric (CA) acids. Relative humidity (RH, 33.3-75.2%) of storage (25.0 °C) and glycerol (plasticizer) level, separately and through their interaction, decreased the AA hydrolytic stability and, hence, the antioxidant half-life of films. Glycerol can facilitate the water penetration from the environment into the polymeric network. The CA content did not vary during film storage. Film browning was then associated to AA degradation. However, CA slowed down the browning development at longer storage times because of the changes in the kinetic order. It may catalyze the formation of unstable color compounds. The present work permitted to determine that AA and CA were 100% recovered after film casting. Also, it allowed finding the adequate film composition and period where the alginate film supporting AA and CA can be used as an antioxidant active interface for food preservation. © 2015 Published by Elsevier Ltd. Fil:Soria, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E.N. 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. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid |
spellingShingle |
Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
topic_facet |
Alginate copolymer Antioxidant films Ascorbic acid hydrolysis Citric acid Glycerol Alginate Antioxidants Citric acid Food preservation Food storage Glycerol Interfaces (materials) Organic acids Acid hydrolysis Antioxidant films Copolymer compositions Glycerol (plasticizer) Hydrolytic stability L(+)-ascorbic acid Polymeric networks Water penetration Ascorbic acid |
description |
Alginate of known copolymer composition was applied to antioxidant film developed by loading L-(+)-ascorbic (AA) and citric (CA) acids. Relative humidity (RH, 33.3-75.2%) of storage (25.0 °C) and glycerol (plasticizer) level, separately and through their interaction, decreased the AA hydrolytic stability and, hence, the antioxidant half-life of films. Glycerol can facilitate the water penetration from the environment into the polymeric network. The CA content did not vary during film storage. Film browning was then associated to AA degradation. However, CA slowed down the browning development at longer storage times because of the changes in the kinetic order. It may catalyze the formation of unstable color compounds. The present work permitted to determine that AA and CA were 100% recovered after film casting. Also, it allowed finding the adequate film composition and period where the alginate film supporting AA and CA can be used as an antioxidant active interface for food preservation. © 2015 Published by Elsevier Ltd. |
author |
Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa |
author_facet |
Soria, Marcelo Abel Fissore, Eliana Noemí Rojas, Ana María Luisa |
author_sort |
Soria, Marcelo Abel |
title |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
title_short |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
title_full |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
title_fullStr |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
title_full_unstemmed |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
title_sort |
stability of l-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation |
publishDate |
2016 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v175_n_p1_DeNobili http://hdl.handle.net/20.500.12110/paper_02608774_v175_n_p1_DeNobili |
work_keys_str_mv |
AT soriamarceloabel stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation AT fissoreeliananoemi stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation AT rojasanamarialuisa stabilityoflascorbicacidinalginateediblefilmsloadedwithcitricacidforantioxidantfoodpreservation |
_version_ |
1768544727632707584 |