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

Pectin (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...

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Detalles Bibliográficos
Autores: De'nobili, Maria Dolores, Rojas, Ana Maria Luisa, Abrami, Michela, Lapasin, Romano, Grassi, Mario
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/43351
Acceso en línea:http://hdl.handle.net/11336/43351
Access Level:acceso abierto
Palabra clave:Agar Hydrogels
Pectin Edible Films
Pectin-Alginate Edible Films
Ascorbic Acid
Dynamic Rheology
Low Field Nmr
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling 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 materialsDe'nobili, Maria DoloresRojas, Ana Maria LuisaAbrami, MichelaLapasin, RomanoGrassi, MarioAgar HydrogelsPectin Edible FilmsPectin-Alginate Edible FilmsAscorbic AcidDynamic RheologyLow Field Nmrhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pectin (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.Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Abrami, Michela. Università degli Studi di Trieste; ItaliaFil: Lapasin, Romano. Università degli Studi di Trieste; ItaliaFil: Grassi, Mario. Università degli Studi di Trieste; ItaliaElsevier2015-11-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/43351De'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; 82-920260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415002253info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.05.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:20:15Zoai:ri.conicet.gov.ar:11336/43351instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:20:15.903CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
title 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
spellingShingle 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
De'nobili, Maria Dolores
Agar Hydrogels
Pectin Edible Films
Pectin-Alginate Edible Films
Ascorbic Acid
Dynamic Rheology
Low Field Nmr
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
dc.creator.none.fl_str_mv De'nobili, Maria Dolores
Rojas, Ana Maria Luisa
Abrami, Michela
Lapasin, Romano
Grassi, Mario
author De'nobili, Maria Dolores
author_facet De'nobili, Maria Dolores
Rojas, Ana Maria Luisa
Abrami, Michela
Lapasin, Romano
Grassi, Mario
author_role author
author2 Rojas, Ana Maria Luisa
Abrami, Michela
Lapasin, Romano
Grassi, Mario
author2_role author
author
author
author
dc.subject.none.fl_str_mv Agar Hydrogels
Pectin Edible Films
Pectin-Alginate Edible Films
Ascorbic Acid
Dynamic Rheology
Low Field Nmr
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Agar Hydrogels
Pectin Edible Films
Pectin-Alginate Edible Films
Ascorbic Acid
Dynamic Rheology
Low Field Nmr
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Pectin (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.
publishDate 2015
dc.date.none.fl_str_mv 2015-11-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/43351
De'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
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/43351
identifier_str_mv De'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
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415002253
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.05.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15,811543

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