Abstract Cherry phenolics extracted by 90°C-water were loaded in a low-methoxyl-pectin (LMP) film for antioxidant preservation. Dark red films (pH = 3.46) contained flavonols (dihydrokaempferol-glucoside, quercetin-3- O -rutinoside), hydroxycinnamic acids (neochlorogenic, chlorogenic, 3- p -coumaroylquinic acids), and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside), with a 6.97 × 10 −12 m 2 /s diffusion coefficient. Phenolics’ stability was studied at constant relative humidity (RH: 57.7; 75.2%) and 25.0 °C. The pseudo-first-order de gradation rate was the highest ( t 1/2 = 3-2 months) and increased with the equilibration RH in darkness for anthocyanins, with simultaneous red vanishing by water nucleophilic attack. Instead, flavonols remained stable ( t 1/2 >1.5 years). Light (75.2%RH) induced the highest phenolics-degradation-rates, especially for anthocyanins ( t 1/2 = 11d), sensitizer, and film red color. Flavonols-decay was the slowest ( t 1/2 = 7–12 months). Antioxidant capacity paralleled phenolics-content. Hydroxycinnamic acids followed by flavonols could scavenge the singlet oxygen. Light-triggered LMP-matrix―phenolic interactions were determined, producing the lowest film water content and deformability. Cherry phenolics stabilized as a colored film constituted a food preserving antioxidant barrier.

中文翻译：

---

樱桃（ Prunus avium ）酚类化合物用于食品界面抗氧化保存

摘要 将 90°C 水提取的樱桃酚类物质负载在低甲氧基果胶 (LMP) 薄膜中以进行抗氧化保存。深红色薄膜 (pH = 3.46) 含有黄酮醇（二氢山奈酚-葡萄糖苷、槲皮素-3-O-芸香苷）、羟基肉桂酸（新绿原、绿原、3-对香豆酰奎宁酸）和花青素（花青素-3-O-葡萄糖苷， cyanidin-3-O-rutinoside)，扩散系数为 6.97 × 10 -12 m 2 /s。在恒定相对湿度（RH：57.7；75.2%）和 25.0 °C 下研究了酚醛树脂的稳定性。伪一级降解率最高（t 1/2 = 3-2 个月），并且随着花青素在黑暗中的平衡 RH 增加，同时水亲核攻击导致红色消失。相反，黄酮醇保持稳定（t 1/2 >1.5 年）。光 (75. 2%RH) 诱导最高的酚类降解率，尤其是花青素 (t 1/2 = 11d)、敏化剂和薄膜红色。黄酮醇的衰减最慢（t 1/2 = 7-12 个月）。抗氧化能力与酚类物质含量平行。羟基肉桂酸和黄酮醇可以清除单线态氧。测定了光触发的 LMP-基质 - 酚类相互作用，产生最低的薄膜含水量和变形能力。樱桃酚类物质稳定为有色薄膜，构成了食品保存抗氧化屏障。测定了光触发的 LMP-基质 - 酚类相互作用，产生最低的薄膜含水量和变形能力。樱桃酚类物质稳定为有色薄膜，构成了食品保存抗氧化屏障。测定了光触发的 LMP-基质 - 酚类相互作用，产生最低的薄膜含水量和变形能力。樱桃酚类物质稳定为有色薄膜，构成了食品保存抗氧化屏障。