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

ROBERTO J. CANDAL; LUCAS GUZ; LUCAS GUZ; SANTIAGO ESTEVEZ ARECO; SILVIA GOYANES; SANTIAGO ESTEVEZ ARECO; SILVIA GOYANES; ROBERTO J. CANDAL

Food Packaging and Shelf Life

Elsevier

Lugar: Berlin; Año: 2018 vol. 18 p. 42 - 50

2214-2894

Polyvinyl alcohol (PVA) electrospun mats with antioxidant activity (PVA/Ros) were obtained by incorporatingrosemary extract (RE) into the electrospinning precursor solution. RE compounds interact with PVA, favoring theretention 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 gallicacid equivalent/g of mat (mg GAE/g) and achieved an antioxidant activity of (120 ± 8) μmoles Troloxequivalent/g of mat (μmol TE/g), as measured by Folin-Ciocalteu method and DPPH% assay. The release rate ofrosemary polyphenols to several food simulants was measured and kinetic data was adjusted by Fick?s diffusionlaw, Power Law, and Weibull model. The resulting parameters suggested that polymer chain relaxation is theleading mechanism in hydrophilic simulant, while an anomalous release occurred in acid medium. A burstrelease was observed in lipophilic food simulant, limiting its effectiveness over time. This work shows the potentialapplication of PVA/Ros mats as active food packaging, particularly for hydrophilic and acid food products.