Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces

Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids...

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Detalles Bibliográficos
Autores principales: Basanta, M.F., Rojas, A.M., Martinefski, M.R., Tripodi, V.P., De'Nobili, M.D., Fissore, E.N.
Formato: JOUR
Materias:
Antioxidant pectin film
Cherry anthocyanins
Flavonols
Hydroxycinnamic acids
Quercetin-3-O-Rutinoside
Total phenolics-release
Antioxidants
Carbohydrates
Degradation
Flavonoids
Phenols
Pectin films
Total phenolics
Anthocyanins
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v239_n_p15_Basanta
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spelling todo:paper_02608774_v239_n_p15_Basanta2023-10-03T15:12:02Z Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces Basanta, M.F. Rojas, A.M. Martinefski, M.R. Tripodi, V.P. De'Nobili, M.D. Fissore, E.N. Antioxidant pectin film Cherry anthocyanins Flavonols Hydroxycinnamic acids Quercetin-3-O-Rutinoside Total phenolics-release Antioxidants Carbohydrates Degradation Flavonoids Phenols Flavonols Hydroxycinnamic acids Pectin films Quercetin-3-O-Rutinoside Total phenolics Anthocyanins Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier. © 2018 Elsevier Ltd JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta
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 pectin film
Cherry anthocyanins
Flavonols
Hydroxycinnamic acids
Quercetin-3-O-Rutinoside
Total phenolics-release
Antioxidants
Carbohydrates
Degradation
Flavonoids
Phenols
Flavonols
Hydroxycinnamic acids
Pectin films
Quercetin-3-O-Rutinoside
Total phenolics
Anthocyanins
spellingShingle Antioxidant pectin film
Cherry anthocyanins
Flavonols
Hydroxycinnamic acids
Quercetin-3-O-Rutinoside
Total phenolics-release
Antioxidants
Carbohydrates
Degradation
Flavonoids
Phenols
Flavonols
Hydroxycinnamic acids
Pectin films
Quercetin-3-O-Rutinoside
Total phenolics
Anthocyanins
Basanta, M.F.
Rojas, A.M.
Martinefski, M.R.
Tripodi, V.P.
De'Nobili, M.D.
Fissore, E.N.
Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
topic_facet Antioxidant pectin film
Cherry anthocyanins
Flavonols
Hydroxycinnamic acids
Quercetin-3-O-Rutinoside
Total phenolics-release
Antioxidants
Carbohydrates
Degradation
Flavonoids
Phenols
Flavonols
Hydroxycinnamic acids
Pectin films
Quercetin-3-O-Rutinoside
Total phenolics
Anthocyanins
description Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier. © 2018 Elsevier Ltd
format JOUR
author Basanta, M.F.
Rojas, A.M.
Martinefski, M.R.
Tripodi, V.P.
De'Nobili, M.D.
Fissore, E.N.
author_facet Basanta, M.F.
Rojas, A.M.
Martinefski, M.R.
Tripodi, V.P.
De'Nobili, M.D.
Fissore, E.N.
author_sort Basanta, M.F.
title Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title_short Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title_full Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title_fullStr Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title_full_unstemmed Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title_sort cherry (prunus avium) phenolic compounds for antioxidant preservation at food interfaces
url http://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta
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