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Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants

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Abstract

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.

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Acknowledgments

The study was financially supported by the Directorate General for Technology Transfer and Business Development, (National R&D&I Plan 2008–2011; INNPACTO 2010 Call), of the Ministry of Economy and Competitiveness of the Spanish Government; Ref. No. IPT-060000-2010-014 “MIPFOOD”. R. Sendon is grateful to the “Parga Pondal” Program financed by “Consellería de Innovación e Industria, Xunta de Galicia” for her postdoctoral contract. B. Blanco-Fernandez is grateful to the Ministry of Education of the Spanish Government for a FPU grant. Danisco Cultor España S.A. is grateful acknowledged for the free sample of acetylated monoglyceride. The authors are also grateful to C. Casal, P. Blanco and G. Hermelo for their excellent technical assistance.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Campus Vida s/n, 15782, Santiago de Compostela, La Coruña, Spain

    P. Otero-Pazos, R. Sendón, P. Paseiro-Losada & A. Rodríguez-Bernaldo de Quirós

  2. Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Santiago de Compostela, Campus Vida s/n, 15782, Santiago de Compostela, La Coruña, Spain

    B. Blanco-Fernandez, S. Blanco-Dorado, C. Alvarez-Lorenzo & A. Concheiro

  3. GAIKER Technological Center, 8170, Zamudio, Spain

    I. Angulo

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  1. P. Otero-Pazos
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  2. R. Sendón
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  3. B. Blanco-Fernandez
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  4. S. Blanco-Dorado
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  5. C. Alvarez-Lorenzo
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  6. A. Concheiro
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  7. I. Angulo
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  8. P. Paseiro-Losada
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  9. A. Rodríguez-Bernaldo de Quirós
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Correspondence to A. Rodríguez-Bernaldo de Quirós.

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Otero-Pazos, P., Sendón, R., Blanco-Fernandez, B. et al. Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants. J Food Sci Technol 53, 2817–2826 (2016). https://doi.org/10.1007/s13197-016-2256-2

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  • DOI: https://doi.org/10.1007/s13197-016-2256-2

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