聚乙烯醇活性薄膜中紫薯花青素和纳米二氧化钛的释放动力学分析
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摘要
将紫薯花青素和纳米二氧化钛掺入聚乙烯醇中,通过溶液流延法制备聚乙烯醇活性薄膜。以紫薯花青素主要成分之一的矢车菊素衡量薄膜中紫薯花青素的释放规律,研究了聚乙烯醇活性薄膜中矢车菊素和纳米二氧化钛向含水食品模拟液、酸性食品模拟液、亲酯性食品模拟液和油性食品模拟液中的释放规律,并基于Fickian+一级动力学模型对试验数据进行拟合表征。研究结果表明:对比4种食品模拟液,聚乙烯醇活性薄膜中矢车菊素和纳米二氧化钛的扩散系数和释放比,在油性食品模拟液中最高,扩散系数分别达到5×10~(-11),1.29×10~(-13) cm~2/s,释放比分别达到0.966和0.357,然后依次为亲酯性食品模拟液和酸性食品模拟液,在含水食品模拟液中的扩散系数和释放比最低,扩散系数分别为1.34×10~(-11),0.85×10~(-13) cm~2/s,释放比分别降至0.25和0.121。聚乙烯醇活性薄膜中矢车菊素和纳米二氧化钛向4种食品模拟液中的释放规律能够用Fickian+一级动力学模型进行表征,且拟合精度R~2均达到0.98以上。通过Fickian+一级动力学模型拟合的4种食品模拟液中矢车菊素和纳米二氧化钛的释放曲线整体变化趋势相似,均呈先快速上升后逐渐平缓的趋势。
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) cm~2/s and 1.29×10~(-13) cm~2/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) cm~2/s and 0.85×10~(-13) cm~2/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 R~2 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.
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) cm~2/s and 1.29×10~(-13) cm~2/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) cm~2/s and 0.85×10~(-13) cm~2/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 R~2 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.
引文
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[20]WANG Hua-lin,ZHANG Ru,ZHANG Heng,et al.Kinetics and functional effectiveness of nisin loaded antimicrobial packaging film based on chitosan/poly(vinyl alcohol)[J].Carbohydrate Polymers,2015,127:64-71.
[21]MASTROMATTEO M,LECCE L,DE V N,et al.Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film[J].Journal of Food Engineering,2011,104(3):373-379.
[22]吕飞,叶兴乾,丁玉庭.桂皮醛在肉桂油/海藻酸钠抗菌薄膜中的释放动力学[J].中国食品学报,2011,11(7):36-40.
[23]BUONOCORE G G,CONTE A,CORBO M R,et al.Mono-and multilayer active films containing lysozyme as antimicrobial agent[J].Innovative Food Science&Emerging Technologies,2005,6(4):459-464.
[2]唐智鹏,陈晨伟,谢晶.抗菌活性包装膜及其控释技术的研究进展[J].包装工程,2018,39(5):99-104.
[3]AND S K,KADLA J F.The formation of strong intermolecular interactions in immiscible blends of poly(vinyl alcohol)(PVA)and lignin[J].Biomacromolecules,2003,4(3):561-567.
[4]LIU Peng-ju,CHEN Wen-hua,LIU Yuan,et al.Thermal melt processing to prepare halogen-free flame retardant poly(vinyl alcohol)[J].Polymer Degradation&Stability,2014,109:261-269.
[5]LO'AY A A,DAWOOD H D.Active chitosan/PVA with ascorbic acid and berry quality of'Superior seedless'grapes[J].Scientia Horticulturae,2017,224:286-292.
[6]DEMERLIS C C,SCHONEKER D R.Review of the oral toxicity of polyvinyl alcohol(PVA)[J].Food&Chemical Toxicology,2003,41(3):319-326.
[7]范方方,刘琨.膨润土/壳聚糖/PVA保鲜膜对芒果保鲜效果的影响[J].食品科技,2017(3):54-59.
[8]LIU Gui-chao,LONG Men,SONG Ye,et al.Effect of Nano-montmorillonite contents on packaging properties of polyvinyl alcohol-based nanocomposite films[J].Food Science,2014,35(14):216-222.
[9]MURIEL-GALET V,CRAN M J,BIGGER S W,et al.Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components[J].Journal of Food Engineering,2015,149:9-16.
[10]YU Xiao-qing,LIN Dong-mei,LI Peng,et al.Recent advances in the synthesis and energy applications of TiO2-graphene nanohybrids[J].Solar Energy Materials and Solar Cells,2017,172:252-269.
[11]ZHOU Jian-jing,WANG Si-yuan,GUNASEKARAN S.Preparation and characterization of whey protein film incorporated with TiO2 nanoparticles[J].Journal of Food Science,2010,74(7):N50-N56.
[12]ZHANG Yi,NIU Fu-xiang,SUN Jian,et al.Purple sweet potato(Ipomoea batatas,L.)color alleviates high-fat-dietinduced obesity in SD rat by mediating leptin’s effect and attenuating oxidative stress[J].Food Science&Biotechnology,2015,24(4):1 523-1 532.
[13]TIAN Qing-guo,KONCZAK I,SCHWARTZ S J.Probing anthocyanin profiles in purple sweet potato cell line(Ipomoea batatas L.Cv.Ayamurasaki)by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry[J].Journal of Agricultural&Food Chemistry,2005,53(16):6 503-6 509.
[14]TRUONG V D,DEIGHTON N,THOMPSON R T,et al.Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS[J].J Agric Food Chem,2010,58(1):404-410.
[15]CHEN Chen-wei,XIE Jing,YANG Fu-xin,et al.Development of moisture‐absorbing and antioxidant active packaging film based on poly(vinyl alcohol)incorporated with green tea extract and its effect on the quality of dried eel[J].Journal of Food Processing&Preservation,2017,42(1):e13374.
[16]毛建霏,付成平,郭灵安,等.可见分光光度法测定紫甘薯总花青素含量[J].食品与发酵科技,2010,46(2):101-104.
[17]陈晨伟,许哲玮,马亚蕊,等.聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型比较分析[J].食品科学,2019(3):24-29.
[18]MODITSI M,LAZARIDOU A,MOSCHAKIS T,et al.Modifying the physical properties of dairy protein films for controlled release of antifungal agents[J].Food Hydrocolloids,2014,39(2):195-203.
[19]YOSHIDA C M P,BASTOS C E N,FRANCO T T.Modeling of potassium sorbate diffusion through chitosan films[J].LWT-Food Science and Technology,2010,43(4):584-589.
[20]WANG Hua-lin,ZHANG Ru,ZHANG Heng,et al.Kinetics and functional effectiveness of nisin loaded antimicrobial packaging film based on chitosan/poly(vinyl alcohol)[J].Carbohydrate Polymers,2015,127:64-71.
[21]MASTROMATTEO M,LECCE L,DE V N,et al.Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film[J].Journal of Food Engineering,2011,104(3):373-379.
[22]吕飞,叶兴乾,丁玉庭.桂皮醛在肉桂油/海藻酸钠抗菌薄膜中的释放动力学[J].中国食品学报,2011,11(7):36-40.
[23]BUONOCORE G G,CONTE A,CORBO M R,et al.Mono-and multilayer active films containing lysozyme as antimicrobial agent[J].Innovative Food Science&Emerging Technologies,2005,6(4):459-464.