Journal
FOOD HYDROCOLLOIDS
Volume 62, Issue -, Pages 212-221Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.08.004
Keywords
Tea polyphenol; Gelatin film; Chitosan nanoparticle; Controlled-release; Fatty food simulant; Antioxidant
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Funding
- National 125 Program [2011BAD23B02, 2013AA102207]
- National Natural Science Foundation of China [31171686, 31401532, 31571891]
- Natural Science Foundation of Jiangsu Province [BK2012556]
- 111 Project [B07029, PCSIRT0627, JUSRP11422, JUSRP51507]
- Self-determined Research Program of Jiangnan University, JUSRP [115A22]
- ARS [813564, ARS-0426044] Funding Source: Federal RePORTER
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Chitosan nanoparticles with different encapsulation efficiencies were incorporated to obtain gelatin films with controlled-release properties. Nanoparticles tended to aggregate as encapsulation efficiency increased, due to the increase in surface tension of film-forming solutions. The addition of nanoparticles increased the compactness and isotherm hysteresis of films, whereas decreased the moisture diffusion. Tea polyphenol released faster and greater from films in 50% ethanol (4 degrees C) than in 95% ethanol (25 degrees C) fatty food stimulant due to the swelling by water. However, controlled-release showed in both simulants, where free tea polyphenol had the largest release followed by 51.3%, 83.3% and 96.9% encapsulation efficiency. The diffusion coefficient in 50% ethanol was 2 orders of magnitude higher than that 95% ethanol (10(-13) and 10(-11) cm(2)/s, respectively). Films maintained their structures in 95% ethanol after 240 h but not in 50% ethanol. These results might open up new designs in long-term protection for fatty foods. (C) 2016 Elsevier Ltd. All rights reserved.
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