Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence

Autores
Pérez, Carolina Daiana; Fissore, Eliana Noemi; Gerschenson, Lia Noemi; Cameron, Randall G.; Rojas, Ana Maria Luisa
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The hydrolytic and oxidative stability of L-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym. 2008, 71, 287−299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials.
Fil: Pérez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cameron, Randall G.. No especifíca;
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ASCORBIC ACID STABILITY
PECTIN FILMS
CALCIUM
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:11336/267990
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium PresencePérez, Carolina DaianaFissore, Eliana NoemiGerschenson, Lia NoemiCameron, Randall G.Rojas, Ana Maria LuisaASCORBIC ACID STABILITYPECTIN FILMSCALCIUMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The hydrolytic and oxidative stability of L-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym. 2008, 71, 287−299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials.Fil: Pérez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cameron, Randall G.. No especifíca;Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAmerican Chemical Society2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/267990Pérez, Carolina Daiana; Fissore, Eliana Noemi; Gerschenson, Lia Noemi; Cameron, Randall G.; Rojas, Ana Maria Luisa; Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 21; 5-2012; 5414-54220021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/jf205132minfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf205132minfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:31Zoai:ri.conicet.gov.ar:11336/267990instacron: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:34982025-09-29 09:38:31.409CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
title Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
spellingShingle Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
Pérez, Carolina Daiana
ASCORBIC ACID STABILITY
PECTIN FILMS
CALCIUM
title_short Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
title_full Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
title_fullStr Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
title_full_unstemmed Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
title_sort Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence
dc.creator.none.fl_str_mv Pérez, Carolina Daiana
Fissore, Eliana Noemi
Gerschenson, Lia Noemi
Cameron, Randall G.
Rojas, Ana Maria Luisa
author Pérez, Carolina Daiana
author_facet Pérez, Carolina Daiana
Fissore, Eliana Noemi
Gerschenson, Lia Noemi
Cameron, Randall G.
Rojas, Ana Maria Luisa
author_role author
author2 Fissore, Eliana Noemi
Gerschenson, Lia Noemi
Cameron, Randall G.
Rojas, Ana Maria Luisa
author2_role author
author
author
author
dc.subject.none.fl_str_mv ASCORBIC ACID STABILITY
PECTIN FILMS
CALCIUM
topic ASCORBIC ACID STABILITY
PECTIN FILMS
CALCIUM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The hydrolytic and oxidative stability of L-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym. 2008, 71, 287−299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials.
Fil: Pérez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cameron, Randall G.. No especifíca;
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The hydrolytic and oxidative stability of L-(+)-ascorbic acid (AA) into plasticized pectin films were separately studied in view of preserving vitamin C activity and/or to achieve localized antioxidant activity at pharmaceutical and food interfaces. Films were made with each one of the enzymatically tailored pectins (50%, 70%, and 80% DM; Cameron et al. Carbohydr. Polym. 2008, 71, 287−299) or commercial high methoxyl pectin (HMP; 72% DM). Since AA stability was dependent on water availability in the network, pectin nanostructure affected the AA kinetics. Higher AA retention and lower browning rates were achieved in HMP films, and calcium presence in them stabilized AA because of higher water immobilization. Air storage did not change AA decay and browning rates in HMP films, but they significantly increased in Ca-HMP films. It was concluded that the ability of the polymeric network to immobilize water seems to be the main factor to consider in order to succeed in retaining AA into film materials.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
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/11336/267990
Pérez, Carolina Daiana; Fissore, Eliana Noemi; Gerschenson, Lia Noemi; Cameron, Randall G.; Rojas, Ana Maria Luisa; Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 21; 5-2012; 5414-5422
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/267990
identifier_str_mv Pérez, Carolina Daiana; Fissore, Eliana Noemi; Gerschenson, Lia Noemi; Cameron, Randall G.; Rojas, Ana Maria Luisa; Hydrolytic and Oxidative Stability of l -(+)-Ascorbic Acid Supported in Pectin Films: Influence of the Macromolecular Structure and Calcium Presence; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 21; 5-2012; 5414-5422
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/jf205132m
info:eu-repo/semantics/altIdentifier/doi/10.1021/jf205132m
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
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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 13.070432

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