Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Rubilar, Javiera F.; Cruz, Rui M.S.; Zúñiga, Rommy N.; Khmelinskii, Igor; Vieira, Margarida C.

doi:10.1016/j.ijbiomac.2017.05.187

Cited by 36 publications

(7 citation statements)

References 35 publications

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“…Rubilar, Cruz, Zuñiga, Khmelinskii, and Vieira (2017) studied the mathematical modeling of controlled release in an antimicrobial food packaging system. They determined mass transfer parameters using different models in order to find out if the active agent from the polymeric packaging matrix is released at a certain rate during a prespecified period required to increase the product's shelf life (Table 7).…”

Section: Mechanistic Realistic Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

128

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The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.

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Section: Mechanistic Realistic Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Comp Rev Food Sci Food Safe

128

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“…is equilibrium at infinite time, k is a constant that characterizes macromolecular network system, and n is a diffusional exponent feature of diffusion mechanism. For n B 0.5, the diffusion mechanism follows Fick's law (Rubilar et al 2017). This type of diffusion is called Case I or Fickian diffusion, and its release rate depends on t 0.…”

Section: Measurement and Calculation Of Water Diffusivity Coefficientmentioning

confidence: 99%

Sorption, diffusivity, permeability and mechanical properties of chitosan, potassium sorbate, or nisin incorporated active polymer films

2020

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The active multilayer packaging films were formed from low-density polyethylene (LDPE) and polyamide containing a 2% antimicrobial agent in one of the LDPE sides of the film (LDPE/polyamide/LDPE-2% antimicrobial agent). The antimicrobial agents used were potassium sorbate (PS-film), nisin (N-film), or chitosan (CTS-film). The effects of antimicrobial incorporation on water vapor permeability (P), diffusivity (D eff ), and solubility (S o and S H ) of the active and control films (LDPE/ polyamide/LDPE) were investigated. A dynamic vapor sorption analyzer (DVS) was used to estimate the sorption isotherms of the films at 25 °C. Peleg was found to be the best equation to describe sorption behaviors. The addition of PS and nisin into the film matrix resulted in a lower P than that of the control film. The D eff values of the active films were lower than those of control films, except for the CTS-film. The high water-holding capacity of PS and nisin might limit the D eff of the respective films. It was found that Henry's law was applicable to relate P, D eff , and S o and S H values of the multilayer film [correlation coefficient (r) = 0.909-0.971]. The mechanical and thermal properties of the active films were not significantly affected by the incorporation of PS and nisin (p [ 0.05). However, the impact of stress and elongation (transverse direction) on the CTS-film was lower than on other films, which indicated that chitosan improved the mechanical properties of the film.

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“…instead of synthetic additives (BHT, BHA, TBHQ, etc.) is preferred due to adverse effects on human health. − Currently, the tendency to reduce the use of synthetic additives in packaging has focused interest in their substitution by natural antioxidants, particularly α-tocopherol, plant extracts, , essential oils, and phenolic compounds (flavonoids, tannin, and phenolic acid). ,− These are safer and in most cases offer multiple health benefits. These authors reported the advantages of incorporation of these compounds in thin layer active films to produce functional and active surfaces for food preservation.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

Benbettaïeb

Nyagaya

Seuvre

et al. 2018

J. Agric. Food Chem.

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Sustainable hydrocolloid-based films containing natural antioxidants, caffeic and p-coumaric acids at different concentrations of 0.5%, 1%, 5%, and 10% w/w of polymers, were designed for packing fatty foods. Antioxidant activities and kinetics for all film formulations were assessed using radical scavenging activity (DPPH), reducing power, and iron chelating ability. Release kinetics of the antioxidants from the films into a food simulant (96% ethanol) were analyzed. The intermolecular interactions between antioxidants and polymers chains were assessed by Fourier transform infrared attenuated total reflectance (FTIR-ATR) and related to the film properties. Antioxidant activity of pure compounds (powder), showed that caffeic acid (IC = 4 μg/mL) had higher activity than p-coumaric acid (IC = 33 μg/mL). Films containing caffeic acid exhibited higher antioxidant activity, reducing power, and iron chelating ability than p-coumaric acid films. The antioxidant activity is concentration dependent. However, the percentage of release (PR) in ethanol (96%) is not influenced by the initial concentration. PR is 88% ± 9% and 82% ± 5%, respectively, for caffeic and p-coumaric acids. Determination of the partition ( K) and the apparent diffusion ( D) coefficients allowed better characterization of the release kinetic mechanisms. The partition coefficients of caffeic acid ( K = 454) and p-coumaric acid ( K = 480) are not influenced by the initial concentration. The diffusion coefficients ( D) of caffeic and p-coumaric acids were of same order, but they slightly increased with the antioxidant concentration and probably related to antioxidant activity. FTIR displayed that amide B and amide-III are involved in the interactions occurring between polymer chains and antioxidants. However, interactions are of only low energy and unable to significantly affect the structure of films and consequently the release kinetics.

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Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Cited by 36 publications

References 35 publications

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Sorption, diffusivity, permeability and mechanical properties of chitosan, potassium sorbate, or nisin incorporated active polymer films

Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

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