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
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...
| Autores principales: | , , , |
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| Publicado: |
2015
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p119_DeNobili |
| Aporte de: |
| id |
paper:paper_97816346_v_n_p119_DeNobili |
|---|---|
| record_format |
dspace |
| 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 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 |
| spellingShingle |
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 Pérez, Carolina Daiana Gerschenson, Lía Noemí Fissore, Eliana Noemí Rojas, Ana María Luisa 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 |
| topic_facet |
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 |
| description |
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. |
| author |
Pérez, Carolina Daiana Gerschenson, Lía Noemí Fissore, Eliana Noemí Rojas, Ana María Luisa |
| author_facet |
Pérez, Carolina Daiana Gerschenson, Lía Noemí Fissore, Eliana Noemí Rojas, Ana María Luisa |
| author_sort |
Pérez, Carolina Daiana |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| publishDate |
2015 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p119_DeNobili |
| work_keys_str_mv |
AT perezcarolinadaiana alginateutilityinedibleandnonediblefilmdevelopmentandtheinfluenceofitsmacromolecularstructureintheantioxidantactivityofapharmaceuticalfoodinterface AT gerschensonlianoemi alginateutilityinedibleandnonediblefilmdevelopmentandtheinfluenceofitsmacromolecularstructureintheantioxidantactivityofapharmaceuticalfoodinterface AT fissoreeliananoemi alginateutilityinedibleandnonediblefilmdevelopmentandtheinfluenceofitsmacromolecularstructureintheantioxidantactivityofapharmaceuticalfoodinterface AT rojasanamarialuisa alginateutilityinedibleandnonediblefilmdevelopmentandtheinfluenceofitsmacromolecularstructureintheantioxidantactivityofapharmaceuticalfoodinterface |
| _version_ |
1769175791583625216 |
| spelling |
paper:paper_97816346_v_n_p119_DeNobili2023-06-08T16:38:32Z 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 Pérez, Carolina Daiana Gerschenson, Lía Noemí Fissore, Eliana Noemí Rojas, Ana María Luisa 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 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. 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: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. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816346_v_n_p119_DeNobili http://hdl.handle.net/20.500.12110/paper_97816346_v_n_p119_DeNobili |