High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface

Autores
Perez, Carolina Daiana; De'Nobili, Maria Dolores; Rizzo, Sergio Anibal; Gerschenson, Lia Noemi; Descalzo, Adriana Maria; Rojas, Ana Maria Luisa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil.
Instituto de Tecnología de Alimentos
Fil: Perez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
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
Fuente
Journal of Food Engineering 116 (1) : 162-169 (May 2013)
Materia
Nuez
Aceites
Metilcelulosa
Pectinas
Acido Ascórbico
Walnuts
Oils
Methyl Cellulose
Pectins
Ascorbic Acid
Film
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2712
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2712
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interfacePerez, Carolina DaianaDe'Nobili, Maria DoloresRizzo, Sergio AnibalGerschenson, Lia NoemiDescalzo, Adriana MariaRojas, Ana Maria LuisaNuezAceitesMetilcelulosaPectinasAcido AscórbicoWalnutsOilsMethyl CellulosePectinsAscorbic AcidFilmThe effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil.Instituto de Tecnología de AlimentosFil: Perez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: 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; Argentina2018-07-03T13:23:55Z2018-07-03T13:23:55Z2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0260877412005560http://hdl.handle.net/20.500.12123/27120260-8774https://doi.org/10.1016/j.jfoodeng.2012.11.004Journal of Food Engineering 116 (1) : 162-169 (May 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:21Zoai:localhost:20.500.12123/2712instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:21.465INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
title High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
spellingShingle High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
Perez, Carolina Daiana
Nuez
Aceites
Metilcelulosa
Pectinas
Acido Ascórbico
Walnuts
Oils
Methyl Cellulose
Pectins
Ascorbic Acid
Film
title_short High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
title_full High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
title_fullStr High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
title_full_unstemmed High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
title_sort High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
dc.creator.none.fl_str_mv Perez, Carolina Daiana
De'Nobili, Maria Dolores
Rizzo, Sergio Anibal
Gerschenson, Lia Noemi
Descalzo, Adriana Maria
Rojas, Ana Maria Luisa
author Perez, Carolina Daiana
author_facet Perez, Carolina Daiana
De'Nobili, Maria Dolores
Rizzo, Sergio Anibal
Gerschenson, Lia Noemi
Descalzo, Adriana Maria
Rojas, Ana Maria Luisa
author_role author
author2 De'Nobili, Maria Dolores
Rizzo, Sergio Anibal
Gerschenson, Lia Noemi
Descalzo, Adriana Maria
Rojas, Ana Maria Luisa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Nuez
Aceites
Metilcelulosa
Pectinas
Acido Ascórbico
Walnuts
Oils
Methyl Cellulose
Pectins
Ascorbic Acid
Film
topic Nuez
Aceites
Metilcelulosa
Pectinas
Acido Ascórbico
Walnuts
Oils
Methyl Cellulose
Pectins
Ascorbic Acid
Film
dc.description.none.fl_txt_mv The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil.
Instituto de Tecnología de Alimentos
Fil: Perez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
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 effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying l-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 °C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
2018-07-03T13:23:55Z
2018-07-03T13:23:55Z
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 https://www.sciencedirect.com/science/article/pii/S0260877412005560
http://hdl.handle.net/20.500.12123/2712
0260-8774
https://doi.org/10.1016/j.jfoodeng.2012.11.004
url https://www.sciencedirect.com/science/article/pii/S0260877412005560
http://hdl.handle.net/20.500.12123/2712
https://doi.org/10.1016/j.jfoodeng.2012.11.004
identifier_str_mv 0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of Food Engineering 116 (1) : 162-169 (May 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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