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

Authors: da Silva Bastos, Daniele¹; de Lima Araujo, Katia Gomes²; da Rocha Leao, Maria Helena Miguez¹

Source: Journal of Microencapsulation, Volume 26, Number 2, March 2009 , pp. 97-103(7)

Buy & download fulltext article:

Price: $34.29 plus tax (Refund Policy)

Abstract:

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.

Keywords: Edible film; alginate; modified starch; ascorbic acid

Document Type: Research article

DOI: http://dx.doi.org/10.1080/02652040802175805

Affiliations: 1: Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Rio de Janeiro, Brazil 2: Faculdade de Farmacia, Departamento de Bromatologia, Universidade Federal Fluminense, Niteroi, Rio de Janeiro, Brazil

Publication date: 2009-03-01

More about this publication?