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, P.G., Lamanna, M.E., Gerschenson, L.N., Rojas, A.M.
Formato: JOUR
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: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

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