Release of polyphenols from PVA electrospun mats into food simulants

ESTEVEZ-ARECO, SANTIAGO; GUZ, LUCAS; CUENCA, PAMELA; CANDAL, ROBERTO; GOYANES, SILVIA

Mar del Plata, Buenos Aires

Congreso; XVI SIMPOSIO LATINOAMERICANO DE POLÍMEROS Y XIV CONGRESO IBEROAMERICANO DE POLÍMEROS; 2018

Packaging containing antioxidant extracts allowsavoiding oxidative damage and extending shelf life offoods. Packaging designed in the nanoscale presentsstructures with high surface to volume ratio, improvingsurface processes such as active components release. Avery promising technology to produce nanostructuredmaterials for food packaging containing activecomponents is the electrospinning technique1.The aim of this work was to encapsulate rosemarypolyphenols into PVA electrospun mats and study therelease behaviour of polyphenols into several foodsimulants.Rosemary polyphenols were successfully incorporatedin PVA electrospun mats. Release of polyphenols toseveral food simulants was studied and resulteddifferent in each medium. Burst release occurred inlipophilic, while slow release resulted in hydrophilicand acid simulants. Higher amount of polyphenolswere released to lipophilic medium.