Complex Coacervated Vitamin C Microparticles Embedded Biodegradable Packaging: a Potential Bioactive Film for Storing Perishable Foods
2022
Khuntia, A. | Daharwal, N. | Mitra, J.
PURPOSE: Vitamin C (VC) can readily degrade to dehydroascorbic acid and other subsequent by-products due to fluctuation of temperature, pH; light exposure, oxygen and metal ions and with storage time. To replenish it in fruits and vegetables effectively and to extend the shelf life of cut fruits and vegetables, VC was encapsulated using a complex coacervation technique and delivered through biodegradable film-wrap. METHODS: Complex coacervation was carried out with gelatin and pectin as wall material at concentrations of 2.5, 5.0 and 7.5% with VC concentration of 50, 75 and 100 % (w/w wall material concentration) and the method was characterized based on encapsulation efficiency (EE) and particle size. The microparticles obtained with optimal combinations were incorporated in the packaging film and VC release to the packed product was analyzed at different pH and temperature and the release was modelled mathematically. RESULTS: It was found that 7.5% wall material concentrations with 75% VC concentration (w/w wall material concentration) yielded optimum EE% (85.1 ± 2.94%) with more homogeneous microparticles. The VC release from the packaging film was found to be higher for packed beans (pH 7) studied at a storage temperature of 20℃ than for packed banana (pH 4.5) and storage temperature of 25 and 37℃. The Peppas model was well fitted to depict the non-Fickian VC diffusion for both banana and beans. CONCLUSION: The VC release from packaging film to packaged food is influenced by the pH of the food product as well as its storage temperature that is appropriate for real food application.
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