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Abstract
In present work, the delivery kinetics of polyphenols from active films based on polyvinyl alcohol (PVOH) and chitosan (CS) enriched with Sonneratia ovata extract (SOE) and Piper betel (L.) essential oil (PBLO) in different food simulants were studied. SOE-added PVOH/CS films showed the slowest delivery rate and released amount of polyphenols. Co-supplementation with PBLO provided SOE-added PVOH/CS film with outstanding antioxidant property and thermo-stability. However, the swell and solubility properties of as-prepared films increased as PBLO concentration surged likely lying on the existence of oil droplets at internal and external surface, which affect to polyphenols delivery from active films in food simulants. The release rate of polyphenols of SOE and PBLO from as-prepared active films to several food simulants was evaluated by Peleg, Korsmeyer-Peppas, Kopcha model, and Fick's second law. The resulting parameters suggested that the release process was occurred due to the diffusion mechanism.
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