Ascorbic acid retaining using a new calcium alginate-Capsul based edible film

被引:3
作者
Bastos, Daniele Da Silva [1 ]
De Lima Araujo, Katia Gomes [2 ]
Miguez Da Rocha Leao, Maria Helena [1 ]
机构
[1] Univ Fed Rio de Janeiro, Ctr Tecnol, Inst Quim, BR-21949900 Rio De Janeiro, Brazil
[2] Univ Fed Fluminense, Fac Farm, Dept Bromatol, Rio De Janeiro, Brazil
关键词
Edible film; alginate; modified starch; ascorbic acid; MECHANICAL-PROPERTIES;
D O I
10.1080/02652040802175805
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This work aimed to produce a new calcium alginate-Capsul edible film with antioxidant incorporated in matrix. The vitaminic stability was evaluated in the films during their storage under different conditions for 140 days. The films were characterized with respect to their mechanical properties and surface morphology. The results indicated a 25.6% of vitamin C incorporation in matrix during the film preparation. The films stored under refrigeration in the dark did not show a decrease in the vitaminic retention. The films stored under room temperature in the dark and in the bright/dark cycles exhibited significant decreases in the vitamin retaining from the 84th and 70th days, respectively. The vitamin C addition significantly decreased the tensile strength in the new pellicle. The results of the microscopy revealed a cohesive matrix in the new edible films. These results support the utilization of the new pellicle to protect ingredients, although more studies are necessary.
引用
收藏
页码:97 / 103
页数:7
相关论文
共 19 条
[1]  
ARBURTO LC, 1998, REV CIENCIA TECNOLOG, V18, P45
[2]  
*ASTM, 1995, ANN BOOK ASTM STAND, P1250
[3]  
CLARK AH, 1987, ADV POLYM SCI, V83, P57
[4]   Alginate/gelatin blend films and their properties for drug controlled release [J].
Dong, Zhanfeng ;
Wang, Qun ;
Du, Yumin .
JOURNAL OF MEMBRANE SCIENCE, 2006, 280 (1-2) :37-44
[5]  
Fakhouri F.M., 2003, BRAZ J FOOD TECHNOL, V6, P203
[6]  
FINOTELLI PV, 2002, THESIS U FEDERAL RIO, P34
[7]  
GREGORY JF, 1996, FOOD CHEM, P559
[8]  
HARDENBURG RE, 1997, AGR RES SERVICE B, P51
[9]  
INSTITUTO ADOLFO LUTZ, 1985, NORM AN MET QUIM FIS, V1, P533
[10]  
KESTER JJ, 1986, FOOD TECHNOL-CHICAGO, V40, P47