dc.creator | De'nobili, Maria Dolores | |
dc.creator | Rojas, Ana Maria Luisa | |
dc.creator | Abrami, Michela | |
dc.creator | Lapasin, Romano | |
dc.creator | Grassi, Mario | |
dc.date.accessioned | 2018-04-24T20:14:22Z | |
dc.date.accessioned | 2018-11-06T15:36:42Z | |
dc.date.available | 2018-04-24T20:14:22Z | |
dc.date.available | 2018-11-06T15:36:42Z | |
dc.date.created | 2018-04-24T20:14:22Z | |
dc.date.issued | 2015-11-09 | |
dc.identifier | De'nobili, Maria Dolores; Rojas, Ana Maria Luisa; Abrami, Michela; Lapasin, Romano; Grassi, Mario; Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials; Elsevier; Journal of Food Engineering; 165; 9-11-2015; 82-92 | |
dc.identifier | 0260-8774 | |
dc.identifier | http://hdl.handle.net/11336/43351 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1899099 | |
dc.description.abstract | Pectin (P) and pectin–alginate (PAL) edible films, developed for antioxidant preservation, were placed on agar cylinders, mimicking food materials, in order to understand the release of l-(+)-ascorbic acid (AA) from the films. To improve the release properties of polymeric systems, it is crucial to describe and understand the macro- and microscopic properties of the matrices. Rheological studies performed within linear and non linear frames permitted to select, among different polymer concentrations (0.50–2.00% w/w), a 2.00% w/w agar gel as food model as this system shows the higher pure elastic contribution. Rheological and Low Field NMR (LFNMR) tests performed on 0.50–2.00% w/w agar gels as well as on P- and PAL-films after exposure (up to 6 h) to 2.00%-agar gels, showed that in spite of the higher glycerol (plasticizer) content, P-network is characterized by more numerous calcium-junction zones than PAL-matrix. The determined average network mesh size (ξ¯) for both of P- and PAL-films did not significantly change during 6 h of contact with 2.00%-agar gel. However, due to a higher swelling degree, PAL-film leads to higher ξ¯ value and water mobility inside the polymeric network. These results are of paramount importance as “ξ¯” is the main parameter affecting the release kinetics of AA from film networks to agar gels and also the diffusion of AA into the agar gel or food. | |
dc.language | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415002253 | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014 | |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | AGAR HYDROGELS | |
dc.subject | PECTIN EDIBLE FILMS | |
dc.subject | PECTIN-ALGINATE EDIBLE FILMS | |
dc.subject | ASCORBIC ACID | |
dc.subject | DYNAMIC RHEOLOGY | |
dc.subject | LOW FIELD NMR | |
dc.title | Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |
dc.type | Artículos de revistas | |