Active Food Packaging Based on Molecularly Imprinted Polymers: Study of the Release Kinetics of Ferulic Acid

作者：Otero Pazos Pablo; Rodriguez Bernaldo de Quiros Ana; Sendon Raquel; Benito Pena Elena; Gonzalez Vallejo Victoria; Cruz Moreno Bondi M; Angulo Immaculada; Paseiro Losada Perfecto

来源：Journal of Agricultural and Food Chemistry, 2014, 62(46): 11215-11221.

DOI：10.1021/jf5035042

• molecularly imprinted polymers
• ferulic acid
• kinetic release
• partition and diffusion coefficients

A novel active packaging based on molecularly imprinted polymer (MIP) was developed for the controlled release of ferulic acid. The release kinetics of ferulic acid from the active system to food simulants (10, 20, and 50% ethanol (v/v), 3% acetic acid (w/v), and vegetable oil), substitutes (95% ethanol (v/v) and isooctane), and real food samples at different temperatures were studied. The key parameters of the diffusion process were calculated by using a mathematical modeling based on Fick%26apos;s second law. The ferulic acid release was affected by the temperature as well as the percentage of ethanol of the simulant. The fastest release occurred in 95% ethanol (v/v) at 20 degrees C. The diffusion coefficients (D) obtained ranged between 1.8 x 10(-11) and 4.2 x 10(-9) cm(2)/s. A very good correlation between experimental and estimated data was obtained, and consequently the model could be used to predict the release of ferulic acid into food simulants and real food samples.

• 出版日期2014-11-19