Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization

Pectins of different nanostructure were assayed in their ability to develop film networks able to stabilize L-(+)-ascorbic acid (AA) to hydrolysis in view of antioxidant protection at interfaces, nutritional supplementation or therapy. Compartmentalization into edible films can permit not only to in...

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Autores principales:	Pérez, Carolina Daiana, Fissore, Eliana Noemí, Basanta, María Florencia, Gerschenson, Lía Noemí, Rojas, Ana María Luisa
Publicado:	2014
Materias:	Antioxidant edible films Ascorbic acid hydrolysis Low and high methylated pectins Pectin nanostructure Tailored pectins Water
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816332_v_n_p159_Perez http://hdl.handle.net/20.500.12110/paper_97816332_v_n_p159_Perez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_97816332_v_n_p159_Perez
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spelling	paper:paper_97816332_v_n_p159_Perez2023-06-08T16:38:31Z Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization Pérez, Carolina Daiana Fissore, Eliana Noemí Basanta, María Florencia Gerschenson, Lía Noemí Rojas, Ana María Luisa Antioxidant edible films Ascorbic acid hydrolysis Low and high methylated pectins Pectin nanostructure Tailored pectins Water Pectins of different nanostructure were assayed in their ability to develop film networks able to stabilize L-(+)-ascorbic acid (AA) to hydrolysis in view of antioxidant protection at interfaces, nutritional supplementation or therapy. Compartmentalization into edible films can permit not only to increase the AA stability but also to achieve localized antioxidant activity and controlled release. The AA hydrolysis was specifically studied in the present work. Hence, films were stored at controlled relative humidity (RH) in the absence of air. Films were made with each one of the enzymatically tailored (50, 70 and 80% DM) pectins (Cameron et al., 2008) or commercial high methoxyl pectin (HMP; 72% DM). A random distribution of demethylated blocks is expected to characterize commercial pectins whereas ordered patterns are obtained by enzymatic action. Calcium ions are necessary for crosslinking of low methoxyl pectins. Hence, the ability of Ca-mediated junction zones to stabilize AA into the edible films made with commercial pectins of low (LMP; 40%) or high (HMP; 72%) DM, at the same Ca2+ concentration (film systems called Ca-LMP and Ca-HMP, respectively), was also evaluated. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined by film storage at constant 57.7% RH and 25°C, in the dark. Since AA stability was dependent on water availability in the film network, determined by 1H-NMR, it was observed that the pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films than in enzymatically tailored pectin films, and the immobilization of water and consequent AA stability increased with the proportion of calcium-crosslinked junction zones present in the film network. As determined through tensile assays, the presence of Ca2+ in the film network produced significant decrease in elongation at fracture. This assay also revealed some sensibility of the HMP (commercial 72% DM pectin) to calcium ions. The glass transition temperature values of pectin films decreased (Tg ~ -88 to -102°C) with the moisture content increase, indicating the contribution of water to the network plasticization by glycerol. However, water was mostly confined in the Ca-LMP network (Tg ~ -93.99°C) followed by Ca-HMP (Tg ~ -88.56°C), as inferred from the water availability determined by the 1H-NMR. This was attributed to the water interaction at the Ca2+-junction zones. Random distribution of demethylated blocks in the HG chains in addition to the presence of some disordered (amorphous) regions of RG-I may produce better immobilization of water than more rigid networks like those developed from the tailored pectin macromolecules. © 2014 Nova Science Publishers, Inc. Fil:Pérez, C.D. 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:Basanta, M.F. 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:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816332_v_n_p159_Perez http://hdl.handle.net/20.500.12110/paper_97816332_v_n_p159_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 hydrolysis Low and high methylated pectins Pectin nanostructure Tailored pectins Water
spellingShingle	Antioxidant edible films Ascorbic acid hydrolysis Low and high methylated pectins Pectin nanostructure Tailored pectins Water Pérez, Carolina Daiana Fissore, Eliana Noemí Basanta, María Florencia Gerschenson, Lía Noemí Rojas, Ana María Luisa Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
topic_facet	Antioxidant edible films Ascorbic acid hydrolysis Low and high methylated pectins Pectin nanostructure Tailored pectins Water
description	Pectins of different nanostructure were assayed in their ability to develop film networks able to stabilize L-(+)-ascorbic acid (AA) to hydrolysis in view of antioxidant protection at interfaces, nutritional supplementation or therapy. Compartmentalization into edible films can permit not only to increase the AA stability but also to achieve localized antioxidant activity and controlled release. The AA hydrolysis was specifically studied in the present work. Hence, films were stored at controlled relative humidity (RH) in the absence of air. Films were made with each one of the enzymatically tailored (50, 70 and 80% DM) pectins (Cameron et al., 2008) or commercial high methoxyl pectin (HMP; 72% DM). A random distribution of demethylated blocks is expected to characterize commercial pectins whereas ordered patterns are obtained by enzymatic action. Calcium ions are necessary for crosslinking of low methoxyl pectins. Hence, the ability of Ca-mediated junction zones to stabilize AA into the edible films made with commercial pectins of low (LMP; 40%) or high (HMP; 72%) DM, at the same Ca2+ concentration (film systems called Ca-LMP and Ca-HMP, respectively), was also evaluated. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined by film storage at constant 57.7% RH and 25°C, in the dark. Since AA stability was dependent on water availability in the film network, determined by 1H-NMR, it was observed that the pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films than in enzymatically tailored pectin films, and the immobilization of water and consequent AA stability increased with the proportion of calcium-crosslinked junction zones present in the film network. As determined through tensile assays, the presence of Ca2+ in the film network produced significant decrease in elongation at fracture. This assay also revealed some sensibility of the HMP (commercial 72% DM pectin) to calcium ions. The glass transition temperature values of pectin films decreased (Tg ~ -88 to -102°C) with the moisture content increase, indicating the contribution of water to the network plasticization by glycerol. However, water was mostly confined in the Ca-LMP network (Tg ~ -93.99°C) followed by Ca-HMP (Tg ~ -88.56°C), as inferred from the water availability determined by the 1H-NMR. This was attributed to the water interaction at the Ca2+-junction zones. Random distribution of demethylated blocks in the HG chains in addition to the presence of some disordered (amorphous) regions of RG-I may produce better immobilization of water than more rigid networks like those developed from the tailored pectin macromolecules. © 2014 Nova Science Publishers, Inc.
author	Pérez, Carolina Daiana Fissore, Eliana Noemí Basanta, María Florencia Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_facet	Pérez, Carolina Daiana Fissore, Eliana Noemí Basanta, María Florencia Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_sort	Pérez, Carolina Daiana
title	Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
title_short	Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
title_full	Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
title_fullStr	Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
title_full_unstemmed	Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
title_sort	pectins applied to the development of antioxidant edible films: influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization
publishDate	2014
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816332_v_n_p159_Perez http://hdl.handle.net/20.500.12110/paper_97816332_v_n_p159_Perez
work_keys_str_mv	AT perezcarolinadaiana pectinsappliedtothedevelopmentofantioxidantediblefilmsinfluenceofthemacromolecularstructureinthelascorbicacidstabilization AT fissoreeliananoemi pectinsappliedtothedevelopmentofantioxidantediblefilmsinfluenceofthemacromolecularstructureinthelascorbicacidstabilization AT basantamariaflorencia pectinsappliedtothedevelopmentofantioxidantediblefilmsinfluenceofthemacromolecularstructureinthelascorbicacidstabilization AT gerschensonlianoemi pectinsappliedtothedevelopmentofantioxidantediblefilmsinfluenceofthemacromolecularstructureinthelascorbicacidstabilization AT rojasanamarialuisa pectinsappliedtothedevelopmentofantioxidantediblefilmsinfluenceofthemacromolecularstructureinthelascorbicacidstabilization
_version_	1769175837118038016

Pectins applied to the development of antioxidant edible films: Influence of the macromolecular structure in the l-(+)- ascorbic acid stabilization

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