Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films...

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Autores principales:	Pérez, Carolina Daiana, Navarro, Diego Alberto, Stortz, Carlos Arturo, Rojas, Ana María Luisa
Publicado:	2013
Materias:	Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Interfaces (materials)
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n1_p186_DeNobili http://hdl.handle.net/20.500.12110/paper_19355130_v6_n1_p186_DeNobili
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_19355130_v6_n1_p186_DeNobili
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spelling	paper:paper_19355130_v6_n1_p186_DeNobili2023-06-08T16:32:00Z Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces Pérez, Carolina Daiana Navarro, Diego Alberto Stortz, Carlos Arturo Rojas, Ana María Luisa Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Browning Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Pectins Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Water Interfaces (materials) l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2 = 744, 727, and 185 days) was achieved at 33. 3%, 57. 7%, or 75. 2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75. 2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg ≈ -90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75. 2% RH. © 2011 Springer Science+Business Media, LLC. Fil:Pérez, C.D. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Navarro, D.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Stortz, C.A. 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_19355130_v6_n1_p186_DeNobili http://hdl.handle.net/20.500.12110/paper_19355130_v6_n1_p186_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	Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Browning Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Pectins Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Water Interfaces (materials)
spellingShingle	Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Browning Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Pectins Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Water Interfaces (materials) Pérez, Carolina Daiana Navarro, Diego Alberto Stortz, Carlos Arturo Rojas, Ana María Luisa Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
topic_facet	Ascorbic acid Browning Edible film Pectins Sucrose Water Antioxidant activities Ascorbic acids Browning Edible films Hydrolytic stability Junction zone Kinetic constant Low-methoxyl pectins Methylesterification Pectins Polymeric networks Similar degree Water availability Water interactions Water molecule Glycerol Kinetics Organic acids Rate constants Sugar (sucrose) Water Interfaces (materials)
description	l-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2 = 744, 727, and 185 days) was achieved at 33. 3%, 57. 7%, or 75. 2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75. 2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg ≈ -90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75. 2% RH. © 2011 Springer Science+Business Media, LLC.
author	Pérez, Carolina Daiana Navarro, Diego Alberto Stortz, Carlos Arturo Rojas, Ana María Luisa
author_facet	Pérez, Carolina Daiana Navarro, Diego Alberto Stortz, Carlos Arturo Rojas, Ana María Luisa
author_sort	Pérez, Carolina Daiana
title	Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_short	Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_full	Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_fullStr	Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_full_unstemmed	Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces
title_sort	hydrolytic stability of l-(+)-ascorbic acid in low methoxyl pectin films with potential antioxidant activity at food interfaces
publishDate	2013
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n1_p186_DeNobili http://hdl.handle.net/20.500.12110/paper_19355130_v6_n1_p186_DeNobili
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_version_	1768546273818836992

Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces

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