Hydrolytic and oxidative stability of l-(+)-ascorbic acid supported in pectin films: Influence of the macromolecular structure and calcium presence

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 21, 2012, Pages 5414-5422

  Pérez, Carolina D ^a   Fissore, Eliana N ^a   Gerschenson, Lia N ^a   Cameron, Randall G ^b   Rojas, Ana M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

ascorbic acid; browning; edible film; hydrolysis; kinetics; oxidation; pectin nanostructure; water

Indexed keywords

AIR STORAGE; ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; BROWNING; EDIBLE FILMS; FILM MATERIALS; MACROMOLECULAR STRUCTURES; OXIDATIVE STABILITY; POLYMERIC NETWORKS; VITAMIN C; WATER AVAILABILITY;

CALCIUM; ENZYME KINETICS; HYDROLYSIS; KETONES; NANOSTRUCTURES; ORGANIC ACIDS; OXIDATION; OXIDATION RESISTANCE; WATER;

INTERFACES (MATERIALS);

ASCORBIC ACID; CALCIUM; PECTIN; POLYMER;

ARTICLE; CHEMISTRY; HYDROLYSIS; KINETICS; OXIDATION REDUCTION REACTION;

ASCORBIC ACID; CALCIUM; HYDROLYSIS; KINETICS; OXIDATION-REDUCTION; PECTINS; POLYMERS;

EID: 84861595838     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205132m     Document Type: Article

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