Gellan gum films as carriers of L-(+)-ascorbic acid.

LEON PAULA G. AND ROJAS ANA M.

FOOD RESEARCH INTERNATIONAL

Elsevier

Lugar: Barking; Año: 2007 vol. 40 p. 565 - 575

0963-9969

Abstract Edible gellan films were evaluated as carriers for stabilizing L-(+)-ascorbic acid (AA) for nutritional purposes and antioxidant effect on foods. AA retention during film casting (initial value), as well as stability and non-enzymic browning (NEB) development along film storage (25 _C) at 33.3%, 54.7% or 75.2%-relative humidity (RH) were assessed. Initial AA retention was around 100%, and half-lives were 36, 26 and 11 days, respectively. AA destruction followed a pseudo-first order kinetics in gellan matrices. A water activity map was built for AA losses and NEB. AA and NEB kinetics were attributed to the restricted mobility of water molecules. 2006 Elsevier Ltd. All rights reserved. Keywords: Edible film; Gellan gum; Ascorbic acid; Browning; Water