Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces
Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids...
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Elsevier Ltd
2018
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| LEADER | 14967caa a22011897a 4500 | ||
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| 001 | PAPER-24931 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205652.0 | ||
| 008 | 190410s2018 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85049889809 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Basanta, M.F. | |
| 245 | 1 | 0 | |a Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces |
| 260 | |b Elsevier Ltd |c 2018 | ||
| 270 | 1 | 0 | |m Fissore, E.N.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad UniversitariaArgentina; email: eliana@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10−12 m2/s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest (t1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier. © 2018 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, 2014-2017 20020130100553BA | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 2013-2088, PICT 2012-1941, PICT 2015-2109 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, 2012-2014 PIP112-201101-00349 | ||
| 536 | |a Detalles de la financiación: For the financial support of the University of Buenos Aires [ 2014-2017 20020130100553BA ], CONICET [ 2012-2014 PIP112-201101-00349 ], and ANPCyT [ PICT 2012-1941 ; PICT 2013-2088 ; PICT 2015-2109 ]. We thank Lic. Graciela Guananja (CP-Kelco) for providing the pectin. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, C1428BGA, Argentina | ||
| 593 | |a Departamento de Química Analítica y Fisicoquímica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Junin 954, Buenos Aires, C1113AAD, Argentina | ||
| 593 | |a Departamento de Tecnología Farmacéutica, Facultad de Farmacia y Bioquímica, University of Buenos Aires, Junin 954, Buenos Aires, C1113AAD, Argentina | ||
| 593 | |a Fellow of CONICET, Argentina | ||
| 593 | |a Member of CONICET, Argentina | ||
| 690 | 1 | 0 | |a ANTIOXIDANT PECTIN FILM |
| 690 | 1 | 0 | |a CHERRY ANTHOCYANINS |
| 690 | 1 | 0 | |a FLAVONOLS |
| 690 | 1 | 0 | |a HYDROXYCINNAMIC ACIDS |
| 690 | 1 | 0 | |a QUERCETIN-3-O-RUTINOSIDE |
| 690 | 1 | 0 | |a TOTAL PHENOLICS-RELEASE |
| 690 | 1 | 0 | |a ANTIOXIDANTS |
| 690 | 1 | 0 | |a CARBOHYDRATES |
| 690 | 1 | 0 | |a DEGRADATION |
| 690 | 1 | 0 | |a FLAVONOIDS |
| 690 | 1 | 0 | |a PHENOLS |
| 690 | 1 | 0 | |a FLAVONOLS |
| 690 | 1 | 0 | |a HYDROXYCINNAMIC ACIDS |
| 690 | 1 | 0 | |a PECTIN FILMS |
| 690 | 1 | 0 | |a QUERCETIN-3-O-RUTINOSIDE |
| 690 | 1 | 0 | |a TOTAL PHENOLICS |
| 690 | 1 | 0 | |a ANTHOCYANINS |
| 700 | 1 | |a Rojas, A.M. | |
| 700 | 1 | |a Martinefski, M.R. | |
| 700 | 1 | |a Tripodi, V.P. | |
| 700 | 1 | |a De'Nobili, M.D. | |
| 700 | 1 | |a Fissore, E.N. | |
| 773 | 0 | |d Elsevier Ltd, 2018 |g v. 239 |h pp. 15-25 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2018.06.028 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v239_n_p15_Basanta |y Handle |
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