Hydrolytic stability of L-(+)-ascorbic acid in low methoxyl pectin films with potential antioxidant activity at food interfaces.

DE'NOBILI M. D.; PÉREZ C. D.; NAVARRO D. A.; STORTZ C. A.; ROJAS A. M.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2011

1935-5130

Abstract L-(+)-Ascorbic acid (AA) was compartmentalized into a low methoxyl pectin (LMP) film in view of localized antioxidant activity at food interfaces. The AA hydrolysis was specifically studied in the present work in order to determine the ability of the formulated LMP film to stabilize AA. Hence, films were stored at controlled relative humidity (RH) in the absence of air. A commercial LMP characterized by a 40% degree of methylesterification (DM) was used. Since sucrose is normally added for its standardization, films were also made with the dialyzed LMP in order to determine the sucrose effect. Glycerol was used for plasticization. Kinetics of AA loss and subsequent browning development were determined, which are dependent on the RH. Considerable AA retention (t1/2=744, 727, and 185 days) was achieved at 33.3%, 57.7%, or 75.2% RH, respectively, at 25 °C. Browning rate constants decreased in one order of magnitude with respect to kinetic constants determined from films previously developed with high methoxyl pectin (HMP; DM of 73%). Absence of sucrose in the LMP network only affected the browning kinetics at 75.2% RH. The glass transition temperature (Tg) decreased with the increment of moisture content of the films and in a similar degree (Tg≈−90 °C) to that observed for the HMP films, indicating the contribution of water to the network plasticization. However, water was more confined in the LMP network as inferred from the water availability determined by the 1H-NMR and DSC. This was attributed to the water interaction at the Ca2+ junction zones. Sucrose seemed to hinder the retention of water molecules by the polymeric network at 75.2% RH.