Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food

Journal of Agricultural and Food Chemistry
Nasreddine BenbettaïebFrédéric Debeaufort

Abstract

Sustainable hydrocolloid-based films containing natural antioxidants, caffeic and p-coumaric acids at different concentrations of 0.5%, 1%, 5%, and 10% w/w of polymers, were designed for packing fatty foods. Antioxidant activities and kinetics for all film formulations were assessed using radical scavenging activity (DPPH), reducing power, and iron chelating ability. Release kinetics of the antioxidants from the films into a food simulant (96% ethanol) were analyzed. The intermolecular interactions between antioxidants and polymers chains were assessed by Fourier transform infrared attenuated total reflectance (FTIR-ATR) and related to the film properties. Antioxidant activity of pure compounds (powder), showed that caffeic acid (IC50 = 4 μg/mL) had higher activity than p-coumaric acid (IC50 = 33 μg/mL). Films containing caffeic acid exhibited higher antioxidant activity, reducing power, and iron chelating ability than p-coumaric acid films. The antioxidant activity is concentration dependent. However, the percentage of release (PR) in ethanol (96%) is not influenced by the initial concentration. PR is 88% ± 9% and 82% ± 5%, respectively, for caffeic and p-coumaric acids. Determination of the partition ( Kp) and the apparent di...Continue Reading

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Citations

Mar 2, 2019·International Journal of Molecular Sciences·Laura Rojas LorzJae Youl Cho
Sep 10, 2020·Polymers·Ana Isabel Quilez-MolinaIlker S Bayer
Dec 2, 2020·Materials Science & Engineering. C, Materials for Biological Applications·Faheem Ullah KhanXiaofang Pan

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