Interaction and Release of Catechin from Anhydride Maleic-Grafted Polypropylene Films
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- 作者：Carol L贸pez de Dicastillo ; Maria del Mar Castro-L贸pez ; Aurora Lasagabaster ; Jose M. L贸pez-Vilari帽o ; M. Victoria Gonz谩lez-Rodr铆guez
- 刊名：ACS Applied Materials & Interfaces
- 出版年：2013
- 出版时间：April 24, 2013
- 年：2013
- 卷：5
- 期：8
- 页码：3281-3289
- 全文大小：434K
- 年卷期：v.5,no.8(April 24, 2013)
- ISSN：1944-8252
文摘
In this paper, investigations were carried out on catechin-loaded maleic anhydride (MAH)-modified polypropylenes (PP). Two maleic-modified polypropylenes (PPMAH) with different maleic concentrations have been blended with PP and catechin to obtain composites of improved catechin retention with the aim of studying the possible interactions between these grafted polymers with antioxidants, and a secondary interest in developing an active antioxidant packaging. Composite physicochemical properties were measured by thermal analysis (thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and oxidation induction time (OIT)) and infrared spectroscopy studies. Catechin release profiles into food simulants were obtained by HPLC-PDA-QqQ, following European legislation. Antiradical activity of composites was analyzed by the ABTS and DPPH method. The formation of intermolecular hydrogen bonds between catechin and functionalized PP has been confirmed by Fourier transform infrared (FTIR) studies. Besides, a small fraction of ester bonds, formed as a result of a chemical reaction between a fraction of the hydrolyzed anhydride and the catechin hydroxyl groups, is not discarded. OIT results also showed an increase in antioxidant effectiveness caused by the presence of catechin- and maleic-modified PPMAH in the blend formulations. Incorporation of MAH-grafted PP increased substantially the retention rate of catechin, being dependent on the MAH content of the grafted polypropylene. The described interactions between catechin and maleic groups, together with changes in PP morphology in comparison with reference PP explained lower antioxidant release. Besides formulation, antioxidant release was dependent on the type of food, the temperature, and the time.