Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system

J. L. Koontz, R. D. Moffitt, J. E. Marcy, S. F. O'Keefe, S. E. Duncan, Timothy Edward Long

研究成果: Article

38 引用 (Scopus)

抄録

Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its solubility in the food, its diffusion coefficient in the polymer, its partition coefficient between the polymer and food, temperature, and time. The limited solubility of quercetin in linear low-density polyethylene (LLDPE) did not allow release from the film due to phase segregation of the quercetin in the bulk polymer. Increasing the molecular weight of α-tocopherol by β-cyclodextrin inclusion complexation can greatly reduce its diffusion coefficient in LLDPE. Ziegler-Natta and metallocene LLDPE contain different crystalline structure morphologies and diffusion path networking arrangements that allow for differences in additive release rates. Effective controlled-release packaging should combine β-cyclodextrin complexation of additives and polymer morphology control to target delivery of an optimal antioxidant concentration to achieve prolonged activity, resulting in extended shelf life foods.

元の言語English
ページ(範囲)1598-1607
ページ数10
ジャーナルFood Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
27
発行部数11
DOI
出版物ステータスPublished - 2010 9 21
外部発表Yes

Fingerprint

model food systems
polyethylene film
Linear low density polyethylenes
cyclodextrins
Tocopherols
coconut oil
Quercetin
Cyclodextrins
Polyethylene
tocopherols
quercetin
polymers
Polymers
Food
polyethylene
Complexation
diffusivity
Solubility
solubility
Food Storage

ASJC Scopus subject areas

  • Food Science
  • Health, Toxicology and Mutagenesis
  • Public Health, Environmental and Occupational Health
  • Toxicology
  • Chemistry(all)

これを引用

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abstract = "Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its solubility in the food, its diffusion coefficient in the polymer, its partition coefficient between the polymer and food, temperature, and time. The limited solubility of quercetin in linear low-density polyethylene (LLDPE) did not allow release from the film due to phase segregation of the quercetin in the bulk polymer. Increasing the molecular weight of α-tocopherol by β-cyclodextrin inclusion complexation can greatly reduce its diffusion coefficient in LLDPE. Ziegler-Natta and metallocene LLDPE contain different crystalline structure morphologies and diffusion path networking arrangements that allow for differences in additive release rates. Effective controlled-release packaging should combine β-cyclodextrin complexation of additives and polymer morphology control to target delivery of an optimal antioxidant concentration to achieve prolonged activity, resulting in extended shelf life foods.",
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AU - Koontz, J. L.

AU - Moffitt, R. D.

AU - Marcy, J. E.

AU - O'Keefe, S. F.

AU - Duncan, S. E.

AU - Long, Timothy Edward

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AB - Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its solubility in the food, its diffusion coefficient in the polymer, its partition coefficient between the polymer and food, temperature, and time. The limited solubility of quercetin in linear low-density polyethylene (LLDPE) did not allow release from the film due to phase segregation of the quercetin in the bulk polymer. Increasing the molecular weight of α-tocopherol by β-cyclodextrin inclusion complexation can greatly reduce its diffusion coefficient in LLDPE. Ziegler-Natta and metallocene LLDPE contain different crystalline structure morphologies and diffusion path networking arrangements that allow for differences in additive release rates. Effective controlled-release packaging should combine β-cyclodextrin complexation of additives and polymer morphology control to target delivery of an optimal antioxidant concentration to achieve prolonged activity, resulting in extended shelf life foods.

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KW - Diffusion

KW - High-performance liquid chromatography (HPLC)

KW - Migration

KW - Oils and fats

KW - Packaging

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