Controlled release mechanism of complex bio-polymeric emulsifiers made microspheres embedded in sodium alginate based films. (March 2017)

• Record Type: Journal Article
• Authors: Chen, Xi; Lu, Li-xin; Qiu, Xiaolin; Tang, Yali
• Is Part Of: Food control. Volume 73:Part B(2017)
• Page Start: 1275
• Page End: 1284
• Publication Date: 2017-03
• Subjects: Sodium alginate -- Cinnamon essential oil -- Complex bio-polymeric emulsifiers -- Microsphere -- Bio-based film -- Controlled release; Sodium alginate (PubChem CID: 5102882) -- Cinnamon oil (PubChem CID: 6850781) -- Carboxymethylcellulose sodium (PubChem CID: 23706213) -- Glycerol (PubChem CID: 753) -- Ethanol (PubChem CID: 702) -- Water (PubChem CID: 962); Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2016.10.047
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Sodium alginate (SA) bio-based films embedded with cinnamon essential oil (CEO) microspheres encapsulated in complex bio-polymeric emulsifiers (CBE) were fabricated and characterized. CBE were composed of gelatin (G0 )/gum acacia (A0 ), G0 /carboxymethylcellulose sodium (C0 ) and G0 /A0 /C0, respectively, compared with single bio-polymeric emulsifier G0 as control. Emulsion morphology results suggested substantial microspheres were formed in all emulsions, and particle distribution results showed that CBE had significant influence on D [3, 2] (P < 0.05) of emulsions compared with control. FTIR spectra indicated different electrostatic interactions formed among CBE compositions, and CEO retained unchanged. SEM photographs depicted that each resulting film had an asymmetric cross-section microstructure with compact polymer-rich phase on top side (T) and porous microsphere-rich phase on bottom side (B). The diffusion coefficient ( D ) representing release rate of CEO increased significantly with the decrease of electrostatic interaction force among CBE. Besides, D s of CEO releasing through T were approximately one-fourth of that though B of all films, implying length of CEO release route was also a key factor in release control. With moderate mechanical properties having been tested, the obtained bio-based SA films embedded with CBE made microspheres could be potentially applied as active packaging controlling the release rates of the encapsulated CEO for the protection of food inside. Highlights: The complex bio-polymeric emulsifiers (CBE) controlled release films are developed. CBE control the release through different electrostatic interactions. The length of release route is a key factor in release control.