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

Bastos, Daniele da Silva; Araújo, Kátia Gomes de Lima; Leão, Maria Helena Miguez da Rocha

doi:10.1080/02652040802175805

Cited by 29 publications

(7 citation statements)

References 9 publications

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“…Several of this acid increases with higher relative humidity (LEÓN and ROJAS, 2007;DE'NOBILI et al, 2013). In contrast, Bastos et al (2009) compared the influence of light and temperature, to conclude that both parameters are important during ascorbic acid degradation. Degradation becomes signifi cantly faster upon a temperature rise of only 15 °C, whereas light impacts this reaction only slightly.…”

Section: Moradi Et Al (2012)mentioning

confidence: 99%

“…In most of the cases, the antioxidant capacities of the fi lms are proportional to the concentration of the active compound in the fi lm, without notable activity loss during fi lm formation and conditioning NORONHA, 2012). Nonetheless, very diverse effects emerge upon addition of these compounds into a polymeric matrix, as verified by microstructural, mechanical, barrier, and optical properties, as well as antioxidant capacity (BASTOS et al, 2009;DE'NOBILI et al, 2013;JIMÉNEZ et al, 2013). On the other hand, effects like the cross-linking between the active compound and the polymer could also arise, to improve fi lm properties.…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidant agents from natural sources, such as plant extracts (AKHTAR et al, 2012;ZENG et al, 2013;LI et al, 2014), essential oils (BONILLA et al, 2013;RUIZ-NAVAJAS et al, 2013;PERDONES et al, 2014), and other components with antioxidant activity, like α-tocopherol (fat-soluble antioxidant) (BLANCO-FERNANDEZ et al, 2013;JIMÉNEZ et al, 2013), ascorbic acid (BASTOS et al, 2009;PÉREZ et al, 2012;DE'NOBILI et al, 2013), or citric acid (ATARÉS et al, 2011;ROBLES-SÁNCHEZ et al, 2013), have been widely studied individually or in combination, to replace synthetic antioxidants, such as BHA or BHT.…”

Section: Introductionmentioning

confidence: 99%

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Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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SummaryThe incorporation of natural antioxidants into fi lms and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into fi lms and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible fi lms and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.Key words: Bioactive compounds; Natural additives; Functionality; Essential oil; Extracts. ResumoA incorporação de antioxidantes naturais em fi lmes e coberturas comestíveis pode modifi car sua estrutura, melhorando sua funcionalidade e aplicação em alimentos, tais como as frutas. Este artigo apresenta uma revisão da literatura mais recente sobre a incorporação de antioxidantes, de diversas fontes, em fi lmes e coberturas comestíveis aplicados em frutas e vegetais. A utilização de antioxidantes sintéticos em alimentos tem sido evitada em razão do seu possível efeito tóxico. Assim, inúmeras categorias de antioxidantes naturais -tais como óleos essenciais, extratos de plantas e compostos puros, como ácido ascórbico e α-tocoferol -têm sido adicionadas a fi lmes e coberturas comestíveis, para melhorar suas propriedades bioativas. As embalagens aditivadas com antioxidantes podem preservar ou melhorar as qualidades sensoriais dos alimentos sobre os quais são aplicadas e agregar valor a produtos alimentares pelo aumento de sua vida de prateleira.

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Section: Moradi Et Al (2012)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Films and edible coatings containing antioxidants - a review

Eça

Sartori

Menegalli

2014

Braz. J. Food Technol.

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“…Capsules can release their contents at controlled rates under specific conditions. These packages are spherical with a nanometer size; however, they are strongly influenced by the originating material structure (Bastos et al, 2009;Suave et al, 2006). One of the key steps in coating is selecting appropriate wall materials.…”

Section: Introductionmentioning

confidence: 99%

“…One of the key steps in coating is selecting appropriate wall materials. Coating materials are film-forming materials selected from a wide variety of natural and synthetic polymers, depending on the coated material and the desired microcapsule characteristics (Bastos et al, 2009;Dubey et al, 2009). Ideally, the wall material must be an emulsifier, promote adequate content release when reconstituted into the product, have good film-forming ability, have a low viscosity with high levels of solids, and have high hygroscopicity.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2018

Rev. ambiente água

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These maps show the variation of EI30 index that was computed as the product of total kinetic rainfall energy (EC) and maximum 30-min precipitation intensity (I30) in Mato Grosso State, Brazil. During the first and second EI30 periods (October-November and December-March, respectively) many agricultural activities occur in the State. The most critical period is October to February when activities such as tilling, sowing, and harvesting are concentrated. The third period (April-September) is the least critical because the majority of the soils are covered by the crop canopy.

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Bioactive food coating: A review

et al. 2022

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Bioactive food packaging is a trend in food packaging science and technology, which is focused on the consumer's health benefits provided by the edible polymeric packaging and the inclusion of bioactive molecules of natural origin, probiotic microorganism and/or prebiotic molecules. Several types of edible films and bioactive molecules have been used in order to create bioactive molecules. In some cases, mechanical and barrier properties of the edible film are enhanced by the bioactive molecule. Likewise, inclusion of probiotics could also lead to enhanced properties of the film. This review will be useful to understand the different components and characteristics of the different types of bioactive films.

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

Cited by 29 publications

References 9 publications

Films and edible coatings containing antioxidants - a review

Films and edible coatings containing antioxidants - a review

Untitled

Bioactive food coating: A review

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