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Abstract
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 [ver mas...]
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorDe'Nobili, Maria Dolores
dc.contributor.authorRizzo, Sergio Anibal
dc.contributor.authorGerschenson, Lia Noemi
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorRojas, Ana Maria Luisa
dc.date.accessioned2018-07-03T13:23:55Z
dc.date.available2018-07-03T13:23:55Z
dc.date.issued2013-05
dc.identifier.issn0260-8774
dc.identifier.otherhttps://doi.org/10.1016/j.jfoodeng.2012.11.004
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0260877412005560
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2712
dc.description.abstractThe 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Food Engineering 116 (1) : 162-169 (May 2013)es_AR
dc.subjectNuezes_AR
dc.subjectWalnutseng
dc.subjectAceiteses_AR
dc.subjectOilseng
dc.subjectMetilcelulosaes_AR
dc.subjectMethyl Celluloseeng
dc.subjectPectinases_AR
dc.subjectPectinseng
dc.subjectAcido Ascórbicoes_AR
dc.subjectAscorbic Acideng
dc.subject.otherFilmes_AR
dc.titleHigh methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interfacees_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Perez, Carolina Daiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.description.filFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: 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; Argentinaes_AR
dc.subtypecientifico


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