聚乙烯醇
多酚
壳聚糖
吹笛者
化学
溶解度
食品科学
姜黄素
抗氧化剂
材料科学
核化学
植物
有机化学
生物
生物化学
作者
Bao‐Tran Tran Pham,Huong Nguyen,Thuong Thi Nguyen
标识
DOI:10.1016/j.fpsl.2023.101174
摘要
In present work, the delivery kinetics of polyphenols from active films based on polyvinyl alcohol (PVOH) and chitosan (CS) enriched with Sonneratia ovata extract (SOE) and Piper betel (L.) essential oil (PBLO) in different food simulants were studied. SOE-added PVOH/CS films showed the slowest delivery rate and released amount of polyphenols. Co-supplementation with PBLO provided SOE-added PVOH/CS film with outstanding antioxidant property and thermo-stability. However, the swell and solubility properties of as-prepared films increased as PBLO concentration surged likely lying on the existence of oil droplets at internal and external surface, which affect to polyphenols delivery from active films in food simulants. The release rate of polyphenols of SOE and PBLO from as-prepared active films to several food simulants was evaluated by Peleg, Korsmeyer-Peppas, Kopcha model, and Fick's second law. The resulting parameters suggested that the release process was occurred due to the diffusion mechanism.
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