Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media

Abstract

In this study, the electrospinning process was applied for the encapsulation of catechin in nanofibers from Azivash (Corchorus olitorius. L) gum-polyvinyl alcohol. By increasing catechin concentration (from 500 to 1000 mg L−1), encapsulation efficiency was lowered but loading capacity increased. A positive correlation was observed between catechin addition and diameter of nanofibers. FTIR spectroscopy highlighted the interactions between catechin and polymer solution which increased the thermal stability of nanofibers. Results of release trends demonstrated that approximately 50% and <70% of the total catechin was released in simulated gastric fluid and simulated intestinal fluid, respectively. Also, a different catechin release rate from nanofibers was observed in simulated low-fat and high-fat food media, respectively. After 12 days, about 90% of the total catechin was released. It was confirmed that designed nanofibers have the capacity to be applied in active packaging for improving the oxidative stability of food and pharmaceutical products.