Journal
JOURNAL OF FOOD ENGINEERING
Volume 273, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.109900
Keywords
Coaxial electrospinning; Poly (lactic acid); Polyvinyl alcohol; Curcumin; Cellulose nanocrystals; Release kinetic
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Funding
- CONICYT (Comision Nacional de Investigacion Cientifica y Tecnologica) through the Project Fondecyt Regular [1170624]
- CONICYT Fondecyt Postdoctoral Grant [3190929]
- Programa de Financiamiento Basal para Centros Cientificos y Tecnologicos de Excelencia Project [FB0807]
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In this work, core-shell electrospun mats based on poly (lactic acid) (PLA) and polyvinyl alcohol (PVA) were developed as novel curcumin release materials. The effect of the incorporation of cellulose nanocrystals (CNN) in the PLA shell structure on structural, thermal and curcumin release were studied. A phenomenological mass transfer model was used to correlate the experimental release kinetic data as well as the structural and thermal characterization of the electrospun mats. Curcumin distribution coefficients (K-P/SA) values for core-shell electrospun PLA/PVA mats were higher than K-P/SA values of uniaxial active PLA. Modelling analysis evidenced PLA/PVA coaxial structures slowed down the effective diffusion coefficients of curcumin, and this value notoriously decreased by the incorporation of CNC in the PLA shell matrix due to the tortuous path created through the PLA matrix.
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