Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants

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 com...

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Autores principales:	Estevez-Areco, S., Guz, L., Candal, R., Goyanes, S.
Formato:	JOUR
Materias:	Active packaging Electrospinning Food simulants PVA Release kinetics Rosemary
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_22142894_v18_n_p42_EstevezAreco
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_22142894_v18_n_p42_EstevezAreco
record_format	dspace
spelling	todo:paper_22142894_v18_n_p42_EstevezAreco2023-10-03T16:40:38Z Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants Estevez-Areco, S. Guz, L. Candal, R. Goyanes, S. Active packaging Electrospinning Food simulants PVA Release kinetics Rosemary 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_22142894_v18_n_p42_EstevezAreco
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Active packaging Electrospinning Food simulants PVA Release kinetics Rosemary
spellingShingle	Active packaging Electrospinning Food simulants PVA Release kinetics Rosemary 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
topic_facet	Active packaging Electrospinning Food simulants PVA Release kinetics Rosemary
description	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
format	JOUR
author	Estevez-Areco, S. Guz, L. Candal, R. Goyanes, S.
author_facet	Estevez-Areco, S. Guz, L. Candal, R. Goyanes, S.
author_sort	Estevez-Areco, S.
title	Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
title_short	Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
title_full	Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
title_fullStr	Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
title_full_unstemmed	Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants
title_sort	release kinetics of rosemary (rosmarinus officinalis) polyphenols from polyvinyl alcohol (pva) electrospun nanofibers in several food simulants
url	http://hdl.handle.net/20.500.12110/paper_22142894_v18_n_p42_EstevezAreco
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_version_	1807322126856749056

Release kinetics of rosemary (Rosmarinus officinalis) polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers in several food simulants

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