Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242534
Type: Artigo
Title: Development of active films from pectin and fruit extracts: light protection, antioxidant capacity, and compounds stability
Author: Eça, K. S.
Machado, M. T. C.
Hubinger, M. D.
Menegalli, F. C.
Abstract: Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half-life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications.
Pectin films containing fruit extracts were developed and tested in relation to ultraviolet light transmission, phytochemical contents, and antioxidant capacity during 90 d shelf life storage. Aqueous and alcoholic extracts from 5 different fruits (acerola, cashew apple, papaya, pequi, and strawberry) were obtained. Because the alcoholic extracts from acerola, cashew apple, and strawberry presented the highest phytochemical content and antioxidant capacity, they were incorporated into pectin films individually or as a mixture. Incorporation of these extracts into pectin films provided antioxidant capacity while retaining the physical properties. The pectin films containing fruit extract acted as adequate light barrier and prevented photooxidation. Among the prepared films, the pectin film containing acerola extract afforded the highest antioxidant capacity, with a half-life of 99 d. Overall, the results revealed that incorporation of fruit extracts into pectin films potentially produces antioxidant films and coatings for different food applications.
Subject: Extração
Fitoquímicos
Country: Estados Unidos
Editor: Wiley Blackwell
Citation: Development Of Active Films From Pectin And Fruit Extracts: Light Protection, Antioxidant Capacity, And Compounds Stability. Wiley-blackwell, v. 80, p. C2389-C2396 NOV-2015.
Rights: aberto
Identifier DOI: 10.1111/1750-3841.13074
Address: https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13074
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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