Rojas Adrián, Velásquez Eliezer, Piña Constanza, Galotto María José, López de Dicastillo Carol
University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile.
University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Technological Faculty, Food Science and Technology Department, 9170201, Santiago, Chile.
Carbohydr Polym. 2021 Jun 1;261:117849. doi: 10.1016/j.carbpol.2021.117849. Epub 2021 Feb 24.
Core/shell electrospun mats based on cellulose acetate (CA) and polycaprolactone (PCL) were developed as novel active materials for releasing quercetin (Quer) and curcumin (Cur). The effect of polymeric uniaxial and coaxial electrospun systems and the chemical structures of Quer and Cur on the structural, thermal, and mass transfer properties of the developed mats were investigated. Release modelling indicated that the diffusion of the active agents from the uniaxial PCL fibers was highly dependent on the type of food simulant. Higher diffusion coefficients were obtained for both active agents in acid food simulant due to the higher swelling of the electrospun mats. In addition, CA/PCL coaxial structures slowed down the diffusion of both active agents into both food simulants. CA increased the retention of the active compounds in the polymer structure, resulting in partition coefficients values higher than the values obtained for uniaxial active PCL mats.
基于醋酸纤维素(CA)和聚己内酯(PCL)的核/壳电纺垫被开发为用于释放槲皮素(Quer)和姜黄素(Cur)的新型活性材料。研究了聚合物单轴和同轴电纺系统以及Quer和Cur的化学结构对所开发垫的结构、热和传质性能的影响。释放模型表明,活性成分从单轴PCL纤维中的扩散高度依赖于食品模拟物的类型。由于电纺垫的溶胀度更高,两种活性成分在酸性食品模拟物中获得了更高的扩散系数。此外,CA/PCL同轴结构减缓了两种活性成分向两种食品模拟物中的扩散。CA提高了活性化合物在聚合物结构中的保留率,导致分配系数值高于单轴活性PCL垫所获得的值。