dc.creatorDe'nobili, Maria Dolores
dc.creatorRojas, Ana Maria Luisa
dc.creatorAbrami, Michela
dc.creatorLapasin, Romano
dc.creatorGrassi, Mario
dc.date.accessioned2018-04-24T20:14:22Z
dc.date.accessioned2018-11-06T15:36:42Z
dc.date.available2018-04-24T20:14:22Z
dc.date.available2018-11-06T15:36:42Z
dc.date.created2018-04-24T20:14:22Z
dc.date.issued2015-11-09
dc.identifierDe'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.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11336/43351
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1899099
dc.description.abstractPectin (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.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415002253
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2015.05.014
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAGAR HYDROGELS
dc.subjectPECTIN EDIBLE FILMS
dc.subjectPECTIN-ALGINATE EDIBLE FILMS
dc.subjectASCORBIC ACID
dc.subjectDYNAMIC RHEOLOGY
dc.subjectLOW FIELD NMR
dc.titleStructure 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.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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