Ascorbic acid- and sodium ascorbate-loaded oxidized potato starch films: Comparative evaluation of physicochemical and antioxidant properties

Dariusz Kowalczyk; Waldemar Kazimierczak; Emil Zięba; Monika Mężyńska; Monika Basiura-Cembala; Sławomir Lisiecki; Monika Karaś; Barbara Baraniak

doi:10.1016/j.carbpol.2017.10.063

Ascorbic acid- and sodium ascorbate-loaded oxidized potato starch films: Comparative evaluation of physicochemical and antioxidant properties

Carbohydr Polym. 2018 Feb 1:181:317-326. doi: 10.1016/j.carbpol.2017.10.063. Epub 2017 Nov 5.

Authors

Dariusz Kowalczyk¹, Waldemar Kazimierczak², Emil Zięba³, Monika Mężyńska⁴, Monika Basiura-Cembala⁵, Sławomir Lisiecki⁴, Monika Karaś⁶, Barbara Baraniak⁶

Affiliations

¹ Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland. Electronic address: dariusz.kowalczyk@up.lublin.pl.
² Laboratory of Biocontrol, Application and Production of EPN, Department of Biotechnology and Environmental Sciences, Centre for Interdisciplinary Research, John Paul II Catholic University of Lublin, ul. Konstantynów 1J, 20-708 Lublin, Poland.
³ Confocal and Electron Microscopy Laboratory, Centre for Interdisciplinary Research, John Paul II Catholic University of Lublin, Al. Kraśnicka 102, Lublin 20-718, Poland.
⁴ Center of Bioimoblisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, ul. Klemensa Janickiego 35, 71-270 Szczecin, Poland.
⁵ Institute of Textile Engineering and Polymer Materials, Faculty of Materials, Civil and Environmental Engineering, University of Bielsko-Biala, ul. Willowa 2, Bielsko-Biala 43-309, Poland.
⁶ Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

PMID: 29253978
DOI: 10.1016/j.carbpol.2017.10.063

Abstract

The purpose of this study was to compare the effects of increasing concentrations of ascorbate ions (AIs, 0-100mM) in the form of ascorbic acid (AA) and sodium ascorbate (SA) on the properties of edible oxidized potato starch films. The browning reactions were faster in the SA-added films than in those of AA-added. In, turn, AA recrystallized faster than its sodium salt. The highest concentration of SA increased the water vapor permeability of the films. The mechanical strength and stiffness of the films gradually decreased with the increase of AI content. Fourier-transform infrared spectroscopy spectra suggested that addition of SA provoked a more intensive structural changes in the films than AA. X-ray diffraction showed that 25 and 50mM AI-added films exhibited higher crystanility than the control. The films with AA and SA did not differ in terms of dissolving behavior, ability to release AI, and consequently, antioxidant activity.

Keywords: ABTS(+*); Ascorbic acid; Edible films; FRAP; Oxidized potato starch; Sodium ascorbate.

Publication types

Comparative Study

MeSH terms

Antioxidants / pharmacology*
Ascorbic Acid / pharmacology*
Chemical Phenomena*
Crystallization
Humidity
Hydrogen-Ion Concentration
Iron / chemistry
Optical Phenomena
Oxidation-Reduction
Solanum tuberosum / chemistry*
Solubility
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
Steam
X-Ray Diffraction

Substances

Antioxidants
Steam
Starch
Iron
Ascorbic Acid