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

AutorPérez, Carolina D.; Fissore, Eliana N. ; Gerschenson, Lia N.; Cameron, Randall G.; Rojas Álvarez-Ossorio, M. Ángeles
Palabras claveAscorbic acid
Browning
Edible film
Hydrolysis
Kinetics
Oxidation
Pectin nanostructure
Water
Fecha de publicación26-abr-2012
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 60(21): 5414-5422 (2012)
ResumenThe 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.
Versión del editorhttp://doi.org/10.1021/jf205132m
URIhttp://hdl.handle.net/10261/153604
DOI10.1021/jf205132m
ISSN0021-8561
E-ISSN1520-5118
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