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

Autores
Basanta, Maria Florencia; Rojas, Ana Maria Luisa; Martinefski, Manuela Romina; Tripodi, Valeria Paula; De'nobili, Maria Dolores; Fissore, Eliana Noemi
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martinefski, Manuela Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
Fil: Tripodi, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Tecnología Farmacéutica; Argentina
Fil: De'nobili, Maria Dolores. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Fissore, Eliana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
ANTIOXIDANT PECTIN FILM
CHERRY ANTHOCYANINS
FLAVONOLS
HYDROXYCINNAMIC ACIDS
QUERCETIN-3-O-RUTINOSIDE
TOTAL PHENOLICS-RELEASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/89476
Acceder
id CONICETDig_1690baef4bb829e5ea5fde6c85d19040
oai_identifier_str oai:ri.conicet.gov.ar:11336/89476
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfacesBasanta, Maria FlorenciaRojas, Ana Maria LuisaMartinefski, Manuela RominaTripodi, Valeria PaulaDe'nobili, Maria DoloresFissore, Eliana NoemiANTIOXIDANT PECTIN FILMCHERRY ANTHOCYANINSFLAVONOLSHYDROXYCINNAMIC ACIDSQUERCETIN-3-O-RUTINOSIDETOTAL PHENOLICS-RELEASEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Cherry 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.Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Martinefski, Manuela Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; ArgentinaFil: Tripodi, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Tecnología Farmacéutica; ArgentinaFil: De'nobili, Maria Dolores. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Fissore, Eliana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/89476Basanta, Maria Florencia; Rojas, Ana Maria Luisa; Martinefski, Manuela Romina; Tripodi, Valeria Paula; De'nobili, Maria Dolores; et al.; Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces; Elsevier; Journal of Food Engineering; 239; 12-2018; 15-250260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877418302784info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2018.06.028info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:04:27Zoai:ri.conicet.gov.ar:11336/89476instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:04:27.657CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
title Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
spellingShingle Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
Basanta, Maria Florencia
ANTIOXIDANT PECTIN FILM
CHERRY ANTHOCYANINS
FLAVONOLS
HYDROXYCINNAMIC ACIDS
QUERCETIN-3-O-RUTINOSIDE
TOTAL PHENOLICS-RELEASE
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
dc.creator.none.fl_str_mv Basanta, Maria Florencia
Rojas, Ana Maria Luisa
Martinefski, Manuela Romina
Tripodi, Valeria Paula
De'nobili, Maria Dolores
Fissore, Eliana Noemi
author Basanta, Maria Florencia
author_facet Basanta, Maria Florencia
Rojas, Ana Maria Luisa
Martinefski, Manuela Romina
Tripodi, Valeria Paula
De'nobili, Maria Dolores
Fissore, Eliana Noemi
author_role author
author2 Rojas, Ana Maria Luisa
Martinefski, Manuela Romina
Tripodi, Valeria Paula
De'nobili, Maria Dolores
Fissore, Eliana Noemi
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT PECTIN FILM
CHERRY ANTHOCYANINS
FLAVONOLS
HYDROXYCINNAMIC ACIDS
QUERCETIN-3-O-RUTINOSIDE
TOTAL PHENOLICS-RELEASE
topic ANTIOXIDANT PECTIN FILM
CHERRY ANTHOCYANINS
FLAVONOLS
HYDROXYCINNAMIC ACIDS
QUERCETIN-3-O-RUTINOSIDE
TOTAL PHENOLICS-RELEASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Basanta, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rojas, Ana Maria Luisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Martinefski, Manuela Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Química Analítica y Fisicoquímica; Argentina
Fil: Tripodi, Valeria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Tecnología Farmacéutica; Argentina
Fil: De'nobili, Maria Dolores. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Fissore, Eliana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
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.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/89476
Basanta, Maria Florencia; Rojas, Ana Maria Luisa; Martinefski, Manuela Romina; Tripodi, Valeria Paula; De'nobili, Maria Dolores; et al.; Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces; Elsevier; Journal of Food Engineering; 239; 12-2018; 15-25
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89476
identifier_str_mv Basanta, Maria Florencia; Rojas, Ana Maria Luisa; Martinefski, Manuela Romina; Tripodi, Valeria Paula; De'nobili, Maria Dolores; et al.; Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces; Elsevier; Journal of Food Engineering; 239; 12-2018; 15-25
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877418302784
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2018.06.028
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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