Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces.

BASANTA M. F.; ROJAS A.M.; MARTINEFSKI M.R.; TRIPODI V.P.; DE'NOBILI M. D.; FISSORE E.N.

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2018

0260-8774

Cherry phenolics extracted by 90ºC-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH=3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3-O-rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3-p-coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97x10-12 m2/s diffusion coefficient. Phenolics? stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0°C. The pseudo-first-order degradation rate was the highest (t1/2 =3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable (t1/2 1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins (t1/2 =11d), sensitizer, and film red color. Flavonols-decay was the slowest (t1/2 =7-12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier.