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Abstract:

Polyvinyl alcohol (PVA) electrospun mats with antioxidant activity (PVA/Ros) were obtained by incorporating rosemary extract (RE) into the electrospinning precursor solution. RE compounds interact with PVA, favoring the retention of polyphenols (88 ± 2%), and improving its thermal stability. The components extracted from PVA/Ros mat were the same as those of the RE. PVA/Ros mats showed a polyphenol content of (15.4 ± 0.5) mg gallic acid equivalent/g of mat (mg GAE/g) and achieved an antioxidant activity of (120 ± 8) μmoles Trolox equivalent/g of mat (μmol TE/g), as measured by Folin-Ciocalteu method and DPPH[rad] assay. The release rate of rosemary polyphenols to several food simulants was measured and kinetic data was adjusted by Fick's diffusion law, Power Law, and Weibull model. The resulting parameters suggested that polymer chain relaxation is the leading mechanism in hydrophilic simulant, while an anomalous release occurred in acid medium. A burst release was observed in lipophilic food simulant, limiting its effectiveness over time. This work shows the potential application of PVA/Ros mats as active food packaging, particularly for hydrophilic and acid food products. © 2018

Registro:

Documento: Artículo
Título:Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
Autor:Estevez-Areco, S.; Guz, L.; Candal, R.; Goyanes, S.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos (LP&MC), Instituto de Física de Buenos Aires (IFIBA-CONICET), Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
Instituto de Investigación e Ingeniería Ambiental, CONICET, Universidad Nacional de San Martín, Campus Miguelete, 25 de mayo y Francia, San Martín (1650), Pcia, Buenos Aires, Argentina
Palabras clave:Active packaging; Electrospinning; Food simulants; PVA; Release kinetics; Rosemary
Año:2018
Volumen:18
Página de inicio:42
Página de fin:50
DOI: http://dx.doi.org/10.1016/j.fpsl.2018.08.006
Título revista:Food Packaging and Shelf Life
Título revista abreviado:Food Packaging Shelf Life
ISSN:22142894
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_22142894_v18_n_p42_EstevezAreco

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Citas:

---------- APA ----------
Estevez-Areco, S., Guz, L., Candal, R. & Goyanes, S. (2018) . Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packaging and Shelf Life, 18, 42-50.
http://dx.doi.org/10.1016/j.fpsl.2018.08.006
---------- CHICAGO ----------
Estevez-Areco, S., Guz, L., Candal, R., Goyanes, S. "Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants" . Food Packaging and Shelf Life 18 (2018) : 42-50.
http://dx.doi.org/10.1016/j.fpsl.2018.08.006
---------- MLA ----------
Estevez-Areco, S., Guz, L., Candal, R., Goyanes, S. "Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants" . Food Packaging and Shelf Life, vol. 18, 2018, pp. 42-50.
http://dx.doi.org/10.1016/j.fpsl.2018.08.006
---------- VANCOUVER ----------
Estevez-Areco, S., Guz, L., Candal, R., Goyanes, S. Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants. Food Packaging Shelf Life. 2018;18:42-50.
http://dx.doi.org/10.1016/j.fpsl.2018.08.006