dc.creator | Perez, C. D. | |
dc.creator | De'nobili, Maria Dolores | |
dc.creator | Rizzo, Sergio Anibal | |
dc.creator | Gerschenson, Lia Noemi | |
dc.creator | Descalzo, Adriana Maria | |
dc.creator | Rojas, Ana Maria Luisa | |
dc.date.accessioned | 2017-07-25T18:42:43Z | |
dc.date.accessioned | 2018-11-06T13:24:11Z | |
dc.date.available | 2017-07-25T18:42:43Z | |
dc.date.available | 2018-11-06T13:24:11Z | |
dc.date.created | 2017-07-25T18:42:43Z | |
dc.date.issued | 2012-11 | |
dc.identifier | 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 | |
dc.identifier | 0260-8774 | |
dc.identifier | http://hdl.handle.net/11336/21290 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1875038 | |
dc.description.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 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.language | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2012.11.004 | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005560 | |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | Antioxidant edible films | |
dc.subject | Ascorbic acid | |
dc.subject | Methyl cellulose | |
dc.subject | Pectin | |
dc.subject | Walnut oil | |
dc.title | High methoxyl pectin–methyl cellulose films with antioxidant activity at a functional food interface | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |