Mathematical modeling of L-(+)-ascorbic acid delivery from pectin films (packaging) to agar hydrogels (food). (October 2018)

• Record Type: Journal Article
• Authors: Chiarappa, Gianluca; De'Nobili, Maria D.; Rojas, Ana M.; Abrami, Michela; Lapasin, Romano; Grassi, Gabriele; Ferreira, José A.; Gudiño, Elias; de Oliveira, Paula; Grassi, Mario
• Is Part Of: Journal of food engineering. Volume 234(2018)
• Page Start: 73
• Page End: 81
• Publication Date: 2018-10
• Subjects: Mathematical modeling -- Packaging -- Ascorbic acid -- Pectin edible films -- Agar hydrogels; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.04.011
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: This paper focusses on the mathematical modeling of the ascorbic acid (antioxidant) release from a pectin edible film (packaging) to an agar hydrogel (food). The proposed model considers the viscoelastic properties of the polymeric film, the solid ascorbic acid dissolution inside the film, its degradation and diffusion in both the film and the hydrogel. By relying on the independent determination of all its parameters, the model proved to predict the ascorbic acid transport inside the agar hydrogel properly. Thus, it may be considered a powerful theoretical tool for the design of polymeric films (packaging) aimed at releasing antioxidant agents inside food. Highlights: Mathematical modeling of an antioxidant release from edible films to food. Film viscoelasticity and antioxidant dissolution/degradation are considered. All the model parameters are determinable through independent experiments. The model predicts the antioxidant transport through film and food properly.