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Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants
- Otero-Pazos, P., Sendón, R., Blanco-Fernandez, B., Blanco-Dorado, S., Alvarez-Lorenzo, C., Concheiro, A., Angulo, I., Paseiro-Losada, P., Rodríguez-Bernaldo de Quirós, A.
- Journal of food science and technology 2016 v.53 no.6 pp. 2817-2826
- alpha-tocopherol, antioxidant activity, antioxidants, butter, chitosan, detection limit, diffusivity, ethanol, food packaging, high performance liquid chromatography, iso-octanes, mathematical models, mechanical properties, temperature
- New active films based on chitosan and polycaprolactone blends and containing α-tocopherol were designed for food packaging applications. Mechanical properties, stability against temperature and swelling degree in 50 % ethanol (v/v) were evaluated. Migration kinetics of α-tocopherol from the developed films into butter and food simulants [50 % ethanol (v/v), 95 % ethanol (v/v), and isooctane] at different temperatures were studied. α-Tocopherol was quantified in the food simulants by means of high performance liquid chromatography with diode-array detection at 292 nm. The proposed method exhibited a good sensitivity with a limit of detection of 0.1 mg/L. The kinetics release of α-tocopherol was characterized by determining the partition and the diffusion coefficients by using a mathematical modeling based on Fick’s Second Law. The diffusion coefficients obtained ranged between 1.03 × 10⁻¹³ and 2.24 × 10⁻¹² cm²/s for 95 % ethanol (v/v) at 4 and 20 °C, respectively. Developed films maintained the antioxidant activity for more than 20 days.