Release kinetics of black tea polyphenols from polyvinyl alcohol (PVA) electrospun nanofibers mats in several simulants

LUCIA QUINTERO; ALICIA VERGARA; SANTOS, AYELEN; LUCIA FAMA; GOYANES, SILVIA

Congreso; 11 th WORLD CONGRESS OF CHEMICAL ENGINEERING; 2023

The efficacy of releasing antioxidants is influenced by the film manufacturing process, the morphology, the type of polyphenol extract and the methodology used to obtain it. In this study, hydroalcoholic extracts of black tea polyphenols (BT) were obtained and dropped onto different polyvinyl alcohol (PVA) aqueous solutions (water or BT aqueous extract) to obtain two new PVA electrospun mats containing polyphenol nanoparticles. It was shown that the mat obtained through the nanoparticles precipitated in BT aqueous extract PVA solution presented the highest antioxidant activity. The release kinetics in different food simulants (hydrophilic, lipophilic and acidic) were fitted using Fick´s law of diffusion, and Peppas and Weibull models, showing that polymer chain relaxation is the main mechanism in all food simulants except for the acidic, which presented an abrupt release by Fick´s diffusion mechanism of about 60% before being controlled. This investigation provides a novel strategy for the development of promising controlled-release materials for active food packaging, mainly for hydrophilic and acidic food products.