Analysis on the release kinetics of purple potato anthocyanin and nano-TiO₂ from active poly-(vinyl alcohol) films

Authors

TANG Zhipeng, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
XIE Jing, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
CHEN Chenwei, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on

Abstract

The purple potato anthocyanin and nano-titanium dioxide were incorporated into polyvinyl alcohol, and polyvinyl alcohol active films were prepared by solution casting method. In this paper, the release of purple potato anthocyanins from the film was measured by cyanidin, which was one of the main components of purple potato anthocyanins. The release of cyanidin and nano-titanium dioxide into aqueous food simulating liquid, acidic food simulating liquid, lipophilic food simulating liquid and oily food simulating liquid from polyvinyl alcohol active film was studied, the experimental data were fitted and characterized based on Fickian+ first-order kinetic model. The results showed that the diffusion coefficient and release ratio of cyanidin and nano-titanium dioxide from the film to the oily food simulating liquids were the highest, the diffusion coefficient was 5×10^-11 cm²/s and 1.29×10^-13 cm²/s, the release ratio was 0.966 and 0.357, respectively. Then, the lipophilic food simulating liquid and the acidic food simulating liquid were followed, the aqueous food simulating liquid was the lowest, the diffusion coefficient was 1.34×10^-11 cm²/s and 0.85×10^-13 cm²/s, the release ratio was decreased to 0.25 and 0.121, respectively. The release law of cyanidin and nano-titanium dioxide into four food simulants from polyvinyl alcohol active films can be characterized by Fickian+ first-order kinetic model, and the fitting accuracy R² is above 0.98. The overall variation trend of the Fickian+ first-order kinetic model release curve of the cyanidin and nano titanium dioxide in four food simulants was similar, and showing a rapid rise and then gradually flattening. In this paper, the Fickian+ first-order kinetic model was used to study the release law of active substances from polyvinyl alcohol active films in these four food simulants with the changes of time, and provide a reference basis for the development of future release active films and the research on controlled-release technology.

Publication Date

3-28-2019

First Page

104

Last Page

109

DOI

10.13652/j.issn.1003-5788.2019.03.019

Recommended Citation

Zhipeng, TANG; Jing, XIE; and Chenwei, CHEN (2019) "Analysis on the release kinetics of purple potato anthocyanin and nano-TiO₂ from active poly-(vinyl alcohol) films," Food and Machinery: Vol. 35: Iss. 3, Article 19.
DOI: 10.13652/j.issn.1003-5788.2019.03.019
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/19

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