Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela , Campus Vida s/n, 15782 Santiago de Compostela (La Coruña), Spain.
J Agric Food Chem. 2014 Nov 19;62(46):11215-21. doi: 10.1021/jf5035042. Epub 2014 Nov 5.
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'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 °C. The diffusion coefficients (D) obtained ranged between 1.8 × 10(-11) and 4.2 × 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.
一种基于分子印迹聚合物（MIP）的新型活性包装被开发出来，用于控制释放阿魏酸。从活性体系到食品模拟物（10%、20%和 50%乙醇（v/v）、3%乙酸（w/v）和植物油）、替代品（95%乙醇（v/v）和异辛烷）以及不同温度下的实际食品样品中释放阿魏酸的动力学进行了研究。通过基于菲克第二定律的数学建模计算扩散过程的关键参数。阿魏酸的释放受到模拟物中乙醇百分比和温度的影响。在 20°C 下，在 95%乙醇（v/v）中释放最快。得到的扩散系数（D）在 1.8×10(-11)和 4.2×10(-9)cm(2)/s 之间。实验数据与估计数据之间存在很好的相关性，因此该模型可用于预测阿魏酸在食品模拟物和实际食品样品中的释放。
