聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型比较分析
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摘要
研究聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型表征。通过释放实验研究了薄膜中茶多酚向水中的释放规律,基于4种动力学模型对实验数据进行拟合表征,比较分析了不同模型的拟合效果。结果表明:茶多酚释放率随薄膜中茶多酚质量浓度的增加而降低。对比不同模型的拟合效果,Fickian模型和Fickian+一级动力学模型可以很好地模拟茶多酚的释放(R~2≥97.27),后者更优;Weibull模型的拟合效果较前两个模型差(R2≥85.21),但是该模型可以很好地模拟从释放开始到平衡初期茶多酚的释放(R~2≥92.20);短期释放模型的拟合效果较好(R~2≥91.32),但其扩散系数与由Fickian模型和Fickian+一级动力学模型得到的扩散系数相差较大。总的来看,Fickian+一级动力学模型模拟效果最好,Fickian模型次之,Weibull模型模拟从释放开始到平衡初期过程的效果较好,短期释放模型不适合用于模拟评估聚乙烯醇薄膜中茶多酚整个释放过程中的释放性能。
Different kinetic models describing tea polyphenols(TP) released from poly-(vinyl alcohol)(PVA) films into water were investigated. The release behavior of TP was studied through release experiments. The experimental data were?tted to four kinetic models and the goodness of fit of the models was analyzed. The results showed that the percentage of released TP from PVA ?lms decreased with increasing TP content. The Fickian model and the Fickian+ first-order kinetic model could simulate TP release well(R~2 ≥ 97.27), with the latter being more effective than the former. Although the Weibull model exhibited worse goodness of fit than the above two models(R~2 ≥ 85.21), it could simulate TP release well during the period from the beginning to the initial equilibrium stage(R~2 ≥ 92.20). The short-term release model showed good fitness(R~2 ≥ 91.32). However, its diffusion coefficient was different considerably from the value obtained by the Fickian model and the Fickian+ first-order kinetic models. Among the four kinetic models, the fitness of the Fickian + firstorder kinetic model was the best closely followed by the Fickian model. The Weibull model could simulate TP release behavior well during the period from the beginning to the initial equilibrium stage. The short-term release model was not suitable for simulating and evaluating TP release behavior from PVA films during the whole release process.
Different kinetic models describing tea polyphenols(TP) released from poly-(vinyl alcohol)(PVA) films into water were investigated. The release behavior of TP was studied through release experiments. The experimental data were?tted to four kinetic models and the goodness of fit of the models was analyzed. The results showed that the percentage of released TP from PVA ?lms decreased with increasing TP content. The Fickian model and the Fickian+ first-order kinetic model could simulate TP release well(R~2 ≥ 97.27), with the latter being more effective than the former. Although the Weibull model exhibited worse goodness of fit than the above two models(R~2 ≥ 85.21), it could simulate TP release well during the period from the beginning to the initial equilibrium stage(R~2 ≥ 92.20). The short-term release model showed good fitness(R~2 ≥ 91.32). However, its diffusion coefficient was different considerably from the value obtained by the Fickian model and the Fickian+ first-order kinetic models. Among the four kinetic models, the fitness of the Fickian + firstorder kinetic model was the best closely followed by the Fickian model. The Weibull model could simulate TP release behavior well during the period from the beginning to the initial equilibrium stage. The short-term release model was not suitable for simulating and evaluating TP release behavior from PVA films during the whole release process.
引文
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[27]LIU F,AVENA-BUSTILLOS R J,CHIOU B S,et al.Controlledrelease of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food stimulants[J].Food Hydrocolloids,2017,62:212-221.DOI:10.1016/j.foodhyd.2016.08.004.
[28]DEL NOBILE M A,CONTE A,INCORONATO A L,et al.Antimicrobial efficacy and release kinetics of thymol from zein films[J].Journal of Food Engineering,2008,89(1):57-63.DOI:10.1016/j.jfoodeng.2008.04.004.
[29]BUONOCORE G G,DEL NOBILE M A,PANIZZA A,et al.Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications[J].Journal of Food Science,2003,68(4):1365-1370.DOI:10.1111/j.1365-2621.2003.tb09651.x.
[30]IULIANA M J,ANICUTA S,MARTA S.Controlled release of sorbic acid from bacterial cellulose based mono and multilayer antimicrobial films[J].LWT-Food Science and Technology,2012,47(2):400-406.DOI:10.1016/j.lwt.2012.01.039.
[2]LUI G C,SONG Y,WANG J M,et al.Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films[J].LWT-Food Science and Technology,2014,57(2):562-568.DOI:10.1016/j.lwt.2014.01.009.
[3]CHEN C W,CHEN Y J,XIE J,et al.Effects of montmorillonite on the properties of cross-linked poly(vinyl alcohol)/boric acid films[J].Progress in Organic Coatings,2017,112:66-74.DOI:10.1016/j.porgcoat.2017.06.003.
[4]LORYUENYONG V,SAEWONG C,ARANCHAIYA C,et al.The improvement in mechanical and barrier properties of poly(vinyl alcohol)/graphene oxide packaging films[J].Packaging Technology and Science,2015,28(11):939-947.DOI:10.1002/pts.2149.
[5]DEMERLIS C C,SCHONEKER D R.Review of the oral toxicity of polyvinyl alcohol(PVA)[J].Food and Chemical Toxicology,2003,41(3):319-326.DOI:10.1016/S0278-6915(02)00258-2.
[6]C O N T E A,B U O N O C O R E G G,B E V I L A C Q U A A,e t a l.Immobilization of lysozyme on polyvinylalcohol films for active packaging applications[J].Journal of Food Protection,2006,69(4):866-870.
[7]BONILLA J,FORTUNATI E,ATARéS L,et al.Physical,structural and antimicrobial properties of poly vinyl alcohol-chitosan biodegradable films[J].Food Hydrocolloids,2014,35:463-470.DOI:10.1016/j.foodhyd.2013.07.002.
[8]MUSETTI A,PADERNI K,FABBRI P,et al.Poly(vinyl alcohol)-based film potentially suitable for antimicrobial packaging applications[J].Journal of Food Science,2014,79(4):577-582.DOI:10.1111/1750-3841.12375.
[9]STROESCU M,STOICA-GUZUN A,JIPA I M.Vanillin release from poly(vinyl alcohol)-bacterial cellulose mono and multilayer films[J].Journal of Food Engineering,2013,114(2):153-157.DOI:10.1016/j.jfoodeng.2012.08.023.
[10]MARCOS B,AYMERICH T,MONFORT J M,et al.Physical performance of biodegradable films intended for antimicrobial food packaging[J].Journal of Food Science,2010,75(8):502-507.DOI:10.1111/j.1750-3841.2010.01785.x.
[11]LANTANO C,ALFIERI I,CAVAZZA A,et al.Natamycin based sol-gel antimicrobial coatings on polylactic acid films for food packaging[J].Food Chemistry,2014,165(3):342-347.DOI:10.1016/j.foodchem.2014.05.066.
[12]CHEN C W,XU Z W,MA Y R,et al.Properties,vapour-phase antimicrobial and antioxidant activities of active poly(vinyl alcohol)packaging films incorporated with clove oil[J].Food Control,2018,88:105-112.DOI:10.1016/j.foodcont.2017.12.039.
[13]BUONOCORE G G,DEL NOBILE M A,PANIZZA A,et al.A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications[J].Journal of Controlled Release,2003,90(1):97-107.DOI:10.1016/S0168-3659(03)00154-8.
[14]BUONOCORE G G,CONTE A,CORBO M R,et al.Mono-and multilayer active films containing lysozyme as antimicrobial agent[J].Innovative Food Science and Emerging Technologies,2005,6(4):459-464.DOI:10.1016/j.ifset.2005.05.006.
[15]YOUSSEF A M,EL-SAYED S M,SALAMA H H,et al.Evaluation of bionanocomposites as packaging material on properties of soft white cheese during storage period[J].Carbohydrate Polymers,2015,132:274-285.DOI:10.1016/j.carbpol.2015.06.075.
[16]HAN C Y,WANG J Q,LI Y,et al.Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef[J].Meat Science,2014,96(2):901-907.DOI:10.1016/j.meatsci.2013.09.003.
[17]蒋硕,杨福馨,张燕,等.聚乙烯醇抗菌包装薄膜对鳊鱼冷藏保鲜效果的影响[J].食品科学,2015,36(6):226-231.DOI:10.7506/spkx1002-6630-201506043.
[18]CHEN C W,XIE J,YANG F X,et al.Development of moistureabsorbing and antioxidant active packaging film based on poly(vinyl alcohol)incorporated with green tea extract and its effect on the quality of dried eel[J].Journal of Food Processing and Preservation,2018,42:e13374.DOI:10.1111/jfpp.13374.
[19]European Commission.Plastic materials and articles intended to come into contact with food:Commission Regulation(EU)2016/1416[S].Brussel:Official Journal of the European Union,2016:34-35.
[20]吕飞,叶兴乾,丁玉庭.桂皮醛在肉桂油/海藻酸钠抗菌薄膜中的释放动力学[J].中国食品学报,2011,11(7):36-40.
[21]于文喜,胡长鹰,王志伟.多糖基膜内抑菌剂向食品模拟体系中释放的规律[J].现代食品科技,2016,32(5):71-78.DOI:10.13982/j.mfst.1673-9078.2016.5.012.
[22]YOSHIDA C M P,BASTOS C E N,FRANCO T T.Modeling of potassium sorbate diffusion through chitosan films[J].LWT-Food Science and Technology,2010,43(4):584-589.DOI:10.1016/j.lwt.2009.10.005.
[23]MASTROMATTEO M,LECCE L,DE VIETRO N,et al.Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film[J].Journal of Food Engineering,2011,104(3):373-379.DOI:10.1016/j.jfoodeng.2010.12.032.
[24]LUIS B,SUMEET D,SHYAM S S,et al.Release kinetics of nisin from biodegradable poly(butylenes adipate-co-terephthalate)films into water[J].Journal of Food Engineering,2010,100(1):93-101.DOI:10.1016/j.jfoodeng.2010.03.032.
[25]陈晨伟,段恒,贺璇璇,等.茶多酚改性对聚乙烯醇膜吸湿特性及抗氧化活性的影响[J].食品科学,2016,37(1):40-44.DOI:10.7506/spkx1002-6630-201601008.
[26]于文喜.果胶/纤维素基抗菌膜制备及抗菌剂释放研究[D].无锡:江南大学,2017:16.
[27]LIU F,AVENA-BUSTILLOS R J,CHIOU B S,et al.Controlledrelease of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food stimulants[J].Food Hydrocolloids,2017,62:212-221.DOI:10.1016/j.foodhyd.2016.08.004.
[28]DEL NOBILE M A,CONTE A,INCORONATO A L,et al.Antimicrobial efficacy and release kinetics of thymol from zein films[J].Journal of Food Engineering,2008,89(1):57-63.DOI:10.1016/j.jfoodeng.2008.04.004.
[29]BUONOCORE G G,DEL NOBILE M A,PANIZZA A,et al.Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications[J].Journal of Food Science,2003,68(4):1365-1370.DOI:10.1111/j.1365-2621.2003.tb09651.x.
[30]IULIANA M J,ANICUTA S,MARTA S.Controlled release of sorbic acid from bacterial cellulose based mono and multilayer antimicrobial films[J].LWT-Food Science and Technology,2012,47(2):400-406.DOI:10.1016/j.lwt.2012.01.039.