Artículos de revistas
High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
Fecha
2012-11Registro en:
Perez, C. D.; De'nobili, Maria Dolores; Rizzo, Sergio Anibal; Gerschenson, Lia Noemi; Descalzo, Adriana Maria; et al.; High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface; Elsevier; Journal of Food Engineering; 116; 1; 11-2012; 162-169
0260-8774
CONICET Digital
CONICET
Autor
Perez, C. D.
De'nobili, Maria Dolores
Rizzo, Sergio Anibal
Gerschenson, Lia Noemi
Descalzo, Adriana Maria
Rojas, Ana Maria Luisa
Resumen
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.