Benbettaïeb Nasreddine, Tanner Cadhla, Cayot Philippe, Karbowiak Thomas, Debeaufort Frédéric
Univ. Bourgogne Franche-Comté/Agrosup Dijon, UMR PAM A02-102, Food and Wine Physical-Chemistry Lab, 1 esplanade Erasme, 21000 Dijon, France; IUT-Dijon-Auxerre, Dpt BioEngineering, 7 blvd Docteur Petitjean, 20178 Dijon Cedex, France.
IUT-Dijon-Auxerre, Dpt BioEngineering, 7 blvd Docteur Petitjean, 20178 Dijon Cedex, France; Cork Institue of Technology, Bioscience Dpt, Rossa Av., Bishopstown, Cork, Ireland.
Food Chem. 2018 Mar 1;242:369-377. doi: 10.1016/j.foodchem.2017.09.065. Epub 2017 Sep 14.
This work deals with the study of the release kinetics of some natural antioxidants (ferulic acid, caffeic acid and tyrosol) from chitosan-fish gelatin edible films immersed ethanol at 96%, as well as the kinetics of their antioxidant activity using the DPPH assay. The aim was to determine how film functional properties influence the release kinetic and antioxidant activity. The addition of antioxidants to chitosan-fish gelatin matrix decreased the water vapour permeability by more than 30%. The tensile strength (TS) increased up to 50% after the incorporation of antioxidants. Some molecular interactions between polymer chains and antioxidants were confirmed by FTIR where spectra displayed a shift of the amide-III peak. Films containing caffeic acid or a caffeic-ferulic acid mixture exhibited the highest radical scavenging activity, leading to a 90% antioxidant activity at equilibrium but the release rate controlled the efficacy of the system.
这项工作涉及对一些天然抗氧化剂（阿魏酸、咖啡酸和酪醇）从壳聚糖-鱼明胶可食用薄膜在96%乙醇中的释放动力学的研究，以及使用DPPH法对其抗氧化活性的动力学研究。目的是确定薄膜功能特性如何影响释放动力学和抗氧化活性。向壳聚糖-鱼明胶基质中添加抗氧化剂使水蒸气透过率降低了30%以上。加入抗氧化剂后，拉伸强度（TS）提高了50%。FTIR证实了聚合物链与抗氧化剂之间的一些分子相互作用，光谱显示酰胺III峰发生了位移。含有咖啡酸或咖啡酸-阿魏酸混合物的薄膜表现出最高的自由基清除活性，在平衡时导致90%的抗氧化活性，但释放速率控制着系统的功效。
