Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film

In this study, polyvinyl alcohol films incorporated with lysozyme, as active compound, and natural fibres were investigated. Various composite systems were developed to control the release of lysozyme from the matrix by using different surface treatments of the natural fibres. Specifically, the plas...

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Bibliographic Details
Published in:Journal of food engineering 2011-06, Vol.104 (3), p.373-379
Main Authors: Mastromatteo, Marcella, Lecce, Lucia, De Vietro, Nicoletta, Favia, Pietro, Del Nobile, Matteo Alessandro
Format: Article
Language:English
Subjects:
Active control
Active packaging
Biological and medical sciences
Controlled release
Fibers
Fibres
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Lysozyme
Mathematical models
Methane
Modeling
Polyvinyl alcohols
Reaction kinetics
Surface treatment
Vapour deposition
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Summary:In this study, polyvinyl alcohol films incorporated with lysozyme, as active compound, and natural fibres were investigated. Various composite systems were developed to control the release of lysozyme from the matrix by using different surface treatments of the natural fibres. Specifically, the plasma enhanced-chemical vapour deposition of acrylic acid and diamond-like coating on spelt bran powders, in a particular home-made rotating plasma reactor, were studied. Moreover, a mathematical model able to describe the release kinetics of the active compound from the polyvinyl alcohol film into water was presented. To validate the model the release kinetic of lysozyme were determined. The model was successfully used to fit the above experimental data, corroborating the validity of the hypothesis made to derive it. Results showed that the incorporation of treated natural fibres to the polymeric matrix allows to obtaining a decrease of the lysozyme diffusion coefficient up to 73.5% compared to active film without fibre.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2010.12.032