dc.creatorPerez, C. D.
dc.creatorDe'nobili, Maria Dolores
dc.creatorRizzo, Sergio Anibal
dc.creatorGerschenson, Lia Noemi
dc.creatorDescalzo, Adriana Maria
dc.creatorRojas, Ana Maria Luisa
dc.date.accessioned2017-07-25T18:42:43Z
dc.date.accessioned2018-11-06T13:24:11Z
dc.date.available2017-07-25T18:42:43Z
dc.date.available2018-11-06T13:24:11Z
dc.date.created2017-07-25T18:42:43Z
dc.date.issued2012-11
dc.identifierPerez, 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
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11336/21290
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1875038
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.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005560
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAntioxidant edible films
dc.subjectAscorbic acid
dc.subjectMethyl cellulose
dc.subjectPectin
dc.subjectWalnut oil
dc.titleHigh methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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