Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)

This paper focusses on the mathematical modeling of the ascorbic acid (antioxidant) release from a pectin edible film (packaging) to an agar hydrogel (food). The proposed model considers the viscoelastic properties of the polymeric film, the solid ascorbic acid dissolution inside the film, its degra...

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Autores principales: Chiarappa, G., De'Nobili, M.D., Rojas, A.M., Abrami, M., Lapasin, R., Grassi, G., Ferreira, J.A., Gudiño, E., de Oliveira, P., Grassi, M.
Formato: JOUR
Materias:
Agar hydrogels
Ascorbic acid
Mathematical modeling
Packaging
Pectin edible films
Algae
Antioxidants
Hydrogels
Mathematical models
Polysaccharides
Viscoelasticity
Acid dissolution
Acid transport
Edible films
L(+)-ascorbic acid
Pectin films
Viscoelastic properties
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v234_n_p73_Chiarappa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_02608774_v234_n_p73_Chiarappa2023-10-03T15:12:01Z Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food) Chiarappa, G. De'Nobili, M.D. Rojas, A.M. Abrami, M. Lapasin, R. Grassi, G. Ferreira, J.A. Gudiño, E. de Oliveira, P. Grassi, M. Agar hydrogels Ascorbic acid Mathematical modeling Packaging Pectin edible films Algae Antioxidants Hydrogels Mathematical models Packaging Polysaccharides Viscoelasticity Acid dissolution Acid transport Edible films L(+)-ascorbic acid Pectin films Viscoelastic properties Ascorbic acid This paper focusses on the mathematical modeling of the ascorbic acid (antioxidant) release from a pectin edible film (packaging) to an agar hydrogel (food). The proposed model considers the viscoelastic properties of the polymeric film, the solid ascorbic acid dissolution inside the film, its degradation and diffusion in both the film and the hydrogel. By relying on the independent determination of all its parameters, the model proved to predict the ascorbic acid transport inside the agar hydrogel properly. Thus, it may be considered a powerful theoretical tool for the design of polymeric films (packaging) aimed at releasing antioxidant agents inside food. © 2018 Elsevier Ltd JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v234_n_p73_Chiarappa
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Agar hydrogels
Ascorbic acid
Mathematical modeling
Packaging
Pectin edible films
Algae
Antioxidants
Hydrogels
Mathematical models
Packaging
Polysaccharides
Viscoelasticity
Acid dissolution
Acid transport
Edible films
L(+)-ascorbic acid
Pectin films
Viscoelastic properties
Ascorbic acid
spellingShingle Agar hydrogels
Ascorbic acid
Mathematical modeling
Packaging
Pectin edible films
Algae
Antioxidants
Hydrogels
Mathematical models
Packaging
Polysaccharides
Viscoelasticity
Acid dissolution
Acid transport
Edible films
L(+)-ascorbic acid
Pectin films
Viscoelastic properties
Ascorbic acid
Chiarappa, G.
De'Nobili, M.D.
Rojas, A.M.
Abrami, M.
Lapasin, R.
Grassi, G.
Ferreira, J.A.
Gudiño, E.
de Oliveira, P.
Grassi, M.
Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
topic_facet Agar hydrogels
Ascorbic acid
Mathematical modeling
Packaging
Pectin edible films
Algae
Antioxidants
Hydrogels
Mathematical models
Packaging
Polysaccharides
Viscoelasticity
Acid dissolution
Acid transport
Edible films
L(+)-ascorbic acid
Pectin films
Viscoelastic properties
Ascorbic acid
description This paper focusses on the mathematical modeling of the ascorbic acid (antioxidant) release from a pectin edible film (packaging) to an agar hydrogel (food). The proposed model considers the viscoelastic properties of the polymeric film, the solid ascorbic acid dissolution inside the film, its degradation and diffusion in both the film and the hydrogel. By relying on the independent determination of all its parameters, the model proved to predict the ascorbic acid transport inside the agar hydrogel properly. Thus, it may be considered a powerful theoretical tool for the design of polymeric films (packaging) aimed at releasing antioxidant agents inside food. © 2018 Elsevier Ltd
format JOUR
author Chiarappa, G.
De'Nobili, M.D.
Rojas, A.M.
Abrami, M.
Lapasin, R.
Grassi, G.
Ferreira, J.A.
Gudiño, E.
de Oliveira, P.
Grassi, M.
author_facet Chiarappa, G.
De'Nobili, M.D.
Rojas, A.M.
Abrami, M.
Lapasin, R.
Grassi, G.
Ferreira, J.A.
Gudiño, E.
de Oliveira, P.
Grassi, M.
author_sort Chiarappa, G.
title Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
title_short Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
title_full Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
title_fullStr Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
title_full_unstemmed Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
title_sort mathematical modeling of l-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food)
url http://hdl.handle.net/20.500.12110/paper_02608774_v234_n_p73_Chiarappa
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