Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability

Edible films made with gellan (deacylated) gum to carry l-(+)-ascorbic acid (AA) were formulated either in mixture with gellan acylated form or by addition of calcium ion. AA-stability and the subsequent non-enzymatic browning (NEB) development were evaluated during storage at 33.3%, 57.7% or 75.2%...

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Autores principales:	León, Paula Gabriela Verónica, Lamanna, Melisa Elsa, Gerschenson, Lía Noemí, Rojas, Ana María Luisa
Publicado:	2008
Materias:	Ascorbic acid Browning Calcium Edible film Gellan gum Water Addition reactions Atmospherics Calcium alloys Chemical reactions Computer networks Glycerol Ketones Mechanical stability Meteorology Metropolitan area networks Mixtures Moisture Network protocols Offshore oil well production Organic acids Polymer films Polymers Silicones Storage (materials) System stability Water content Accelerating effects Ascorbic acid (ASC) Browning reactions Calcium ion (Ca) Edible films Elsevier (CO) General (CO) Macromolecular networks Mechanical characteristics Non enzymatic browning (NEB) Polymer mixtures Polymeric networks Relative humidity (RH) side chains Atmospheric humidity
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v41_n6_p667_Leon http://hdl.handle.net/20.500.12110/paper_09639969_v41_n6_p667_Leon
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09639969_v41_n6_p667_Leon
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spelling	paper:paper_09639969_v41_n6_p667_Leon2023-06-08T15:58:25Z Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability León, Paula Gabriela Verónica Lamanna, Melisa Elsa Gerschenson, Lía Noemí Rojas, Ana María Luisa Ascorbic acid Browning Calcium Edible film Gellan gum Water Addition reactions Atmospherics Calcium Calcium alloys Chemical reactions Computer networks Glycerol Ketones Mechanical stability Meteorology Metropolitan area networks Mixtures Moisture Network protocols Offshore oil well production Organic acids Polymer films Polymers Silicones Storage (materials) System stability Water content Accelerating effects Ascorbic acid (ASC) Browning reactions Calcium ion (Ca) Edible films Elsevier (CO) General (CO) Macromolecular networks Mechanical characteristics Non enzymatic browning (NEB) Polymer mixtures Polymeric networks Relative humidity (RH) side chains Atmospheric humidity Edible films made with gellan (deacylated) gum to carry l-(+)-ascorbic acid (AA) were formulated either in mixture with gellan acylated form or by addition of calcium ion. AA-stability and the subsequent non-enzymatic browning (NEB) development were evaluated during storage at 33.3%, 57.7% or 75.2% relative humidity and 25 °C. Presence of acyl-side chains in the gellan backbone led to a less rigid macromolecular network of the polymer mixture, which allowed lowering glycerol content, obtaining higher AA retention and lower NEB development with adequate mechanical characteristics of films. Otherwise, additional calcium presence in deacylated gellan film slowed down the browning development at the highest relative humidity of storage (75.2%). In general, it was observed an accelerating effect of local moisture mainly on non enzymic browning reactions, as well as the compromise of the film water content in plasticization of the polymeric networks when stored at 33.3% or 57.7% relative humidity. © 2008 Elsevier Ltd. All rights reserved. Fil:León, P.G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Lamanna, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v41_n6_p667_Leon http://hdl.handle.net/20.500.12110/paper_09639969_v41_n6_p667_Leon
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Ascorbic acid Browning Calcium Edible film Gellan gum Water Addition reactions Atmospherics Calcium Calcium alloys Chemical reactions Computer networks Glycerol Ketones Mechanical stability Meteorology Metropolitan area networks Mixtures Moisture Network protocols Offshore oil well production Organic acids Polymer films Polymers Silicones Storage (materials) System stability Water content Accelerating effects Ascorbic acid (ASC) Browning reactions Calcium ion (Ca) Edible films Elsevier (CO) General (CO) Macromolecular networks Mechanical characteristics Non enzymatic browning (NEB) Polymer mixtures Polymeric networks Relative humidity (RH) side chains Atmospheric humidity
spellingShingle	Ascorbic acid Browning Calcium Edible film Gellan gum Water Addition reactions Atmospherics Calcium Calcium alloys Chemical reactions Computer networks Glycerol Ketones Mechanical stability Meteorology Metropolitan area networks Mixtures Moisture Network protocols Offshore oil well production Organic acids Polymer films Polymers Silicones Storage (materials) System stability Water content Accelerating effects Ascorbic acid (ASC) Browning reactions Calcium ion (Ca) Edible films Elsevier (CO) General (CO) Macromolecular networks Mechanical characteristics Non enzymatic browning (NEB) Polymer mixtures Polymeric networks Relative humidity (RH) side chains Atmospheric humidity León, Paula Gabriela Verónica Lamanna, Melisa Elsa Gerschenson, Lía Noemí Rojas, Ana María Luisa Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
topic_facet	Ascorbic acid Browning Calcium Edible film Gellan gum Water Addition reactions Atmospherics Calcium Calcium alloys Chemical reactions Computer networks Glycerol Ketones Mechanical stability Meteorology Metropolitan area networks Mixtures Moisture Network protocols Offshore oil well production Organic acids Polymer films Polymers Silicones Storage (materials) System stability Water content Accelerating effects Ascorbic acid (ASC) Browning reactions Calcium ion (Ca) Edible films Elsevier (CO) General (CO) Macromolecular networks Mechanical characteristics Non enzymatic browning (NEB) Polymer mixtures Polymeric networks Relative humidity (RH) side chains Atmospheric humidity
description	Edible films made with gellan (deacylated) gum to carry l-(+)-ascorbic acid (AA) were formulated either in mixture with gellan acylated form or by addition of calcium ion. AA-stability and the subsequent non-enzymatic browning (NEB) development were evaluated during storage at 33.3%, 57.7% or 75.2% relative humidity and 25 °C. Presence of acyl-side chains in the gellan backbone led to a less rigid macromolecular network of the polymer mixture, which allowed lowering glycerol content, obtaining higher AA retention and lower NEB development with adequate mechanical characteristics of films. Otherwise, additional calcium presence in deacylated gellan film slowed down the browning development at the highest relative humidity of storage (75.2%). In general, it was observed an accelerating effect of local moisture mainly on non enzymic browning reactions, as well as the compromise of the film water content in plasticization of the polymeric networks when stored at 33.3% or 57.7% relative humidity. © 2008 Elsevier Ltd. All rights reserved.
author	León, Paula Gabriela Verónica Lamanna, Melisa Elsa Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_facet	León, Paula Gabriela Verónica Lamanna, Melisa Elsa Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_sort	León, Paula Gabriela Verónica
title	Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
title_short	Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
title_full	Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
title_fullStr	Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
title_full_unstemmed	Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
title_sort	influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability
publishDate	2008
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v41_n6_p667_Leon http://hdl.handle.net/20.500.12110/paper_09639969_v41_n6_p667_Leon
work_keys_str_mv	AT leonpaulagabrielaveronica influenceofcompositionofediblefilmsbasedongellanpolymersonlascorbicacidstability AT lamannamelisaelsa influenceofcompositionofediblefilmsbasedongellanpolymersonlascorbicacidstability AT gerschensonlianoemi influenceofcompositionofediblefilmsbasedongellanpolymersonlascorbicacidstability AT rojasanamarialuisa influenceofcompositionofediblefilmsbasedongellanpolymersonlascorbicacidstability
_version_	1768542277340233728

Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability

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