Use of Safe Substances as Additives for PVC Films and Their Effect on Enzymatic Browning of Gala Apples

Suzuki, A. H.; Oliveira, Leandro S.; Fante, Camila Argenta; Franca, Adriana S.

doi:10.1007/s11947-020-02474-1

Cited by 6 publications

(2 citation statements)

References 59 publications

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“…The carotenoids and phenolics profiles were determined according to Cândido et al [29] and Suzuki et al [30], respectively, using the high-performance liquid chromatography (HPLC) on a Prominence Model (Shimadzu) using a Photodiode Array Detector (PDA) and a Shimadzu column C18 (4.6 µm × 150 mm). Carotenoids were extracted without saponification since this procedure was not feasible for umbu samples.…”

Section: Determination Of Bioactive Compoundsmentioning

confidence: 99%

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Cangussu

Fronza

Franca

et al. 2021

Foods

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Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.

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Section: Determination Of Bioactive Compoundsmentioning

confidence: 99%

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Cangussu

Fronza

Franca

et al. 2021

Foods

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“…This resulted in limiting the moisture gradient after some time, and hence, VC release was discontinued irrespective of a concentration gradient. Similarly, Suzuki et al (2020) represented a quite low amount of VC migration from PVC film to water, indicating the entrapment of VC in the polymeric matrix, which preserves its antioxidant capability during storage, which further prevented the enzymatic browning in apples at room temperature. Similar entrapment of natamycin in the polysaccharide‐based film was also observed by Fuciños et al (2015).…”

Section: Resultsmentioning

confidence: 88%

Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

Khuntia

Kumar

Premjit

2022

J Food Process Engineering

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Ascorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability under adverse conditions. The present study used the nanoliposome technique because of its biocompatibility and controlled release efficiency. Nanoliposomes containing vitamin C (VC) were prepared by the thin-layer dispersion technique followed by sonication at different phosphatidylcholine (PC) to stearic acid (SA) ratio, that is, 100:0,

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The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films

Suzuki

Oliveira

Franca

2021

Food Bioprocess Technol

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Use of Safe Substances as Additives for PVC Films and Their Effect on Enzymatic Browning of Gala Apples

Cited by 6 publications

References 59 publications

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films

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