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...
| Authors: | ; ; ; ; |
|---|---|
| Format: | Article |
| Status: | Published version |
| Publication date: | 2015 |
| Country: | Argentina |
| Institution: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repository: | CONICET Digital (CONICET) |
| Language: | English |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/43351 |
| Online Access: | http://hdl.handle.net/11336/43351 |
| Access Level: | Open access |
| Keyword: | 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 |
| _version_ | 1878402795079467008 |
|---|---|
| author | De'nobili, Maria Dolores |
| author2 | Rojas, Ana Maria Luisa Abrami, Michela Lapasin, Romano Grassi, Mario |
| author2_role | author author author author |
| author_browse | Abrami, Michela De'nobili, Maria Dolores Grassi, Mario Lapasin, Romano Rojas, Ana Maria Luisa |
| author_facet | De'nobili, Maria Dolores Rojas, Ana Maria Luisa Abrami, Michela Lapasin, Romano Grassi, Mario |
| author_role | author |
| collection | CONICET Digital (CONICET) |
| 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | AR_04e6befafc31213bd4e2aec9c4e04ce9 |
| 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 |
| institution | Consejo Nacional de Investigaciones Científicas y Técnicas |
| instname_str | Consejo Nacional de Investigaciones Científicas y Técnicas |
| language | eng |
| network_acronym_str | AR |
| network_name_str | Argentina |
| oai_identifier_str | oai:ri.conicet.gov.ar:11336/43351 |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| reponame_str | CONICET Digital (CONICET) |
| 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 materials De'nobili, Maria Dolores Rojas, Ana Maria Luisa Abrami, Michela Lapasin, Romano Grassi, Mario 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 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. 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; Argentina Fil: 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; Argentina Fil: Abrami, Michela. Università degli Studi di Trieste; Italia Fil: Lapasin, Romano. Università degli Studi di Trieste; Italia Fil: Grassi, Mario. Università degli Studi di Trieste; Italia Elsevier 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 |
| 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 |
| status_str | publishedVersion |
| 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 |
| 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_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_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 |
| 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 |
| topic_facet | 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 |
| url | http://hdl.handle.net/11336/43351 |