Characterization and release kinetics model of thymol from starch‐based nanocomposite film into food simulator

• Published in: Journal of food biochemistry Vol. 46; no. 10; pp. e14326 - n/a
• Main Authors: Cui, Yingjun, Wang, Xiangyou, Cheng, Meng, Zhang, Rongfei, Wang, Liang, Han, Minjie, Guo, Yanli
• Format: Journal Article
• Language: English
• Published: 01.10.2022
• Subjects: Fickian diffusion; Korsmeyer‐Peppas model; SBA‐15; thymol
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.14326

To improve the performance of potato starch films and solve the problems of high volatility and low stability of thymol (Thy), thymol was loaded into the channel of SBA‐15 to prepare Thy‐SBA‐15, and the Thy‐SBA‐15/potato starch film was prepared. The results showed thymol was successfully loaded into the pores of SBA‐15. The addition of Thy‐SBA‐15 enhanced the tensile strength of potato starch film (3.93 Mpa), reduced the water vapor permeability (1.56 × 10−12 g·d−1 m−1 Pa−1, WVP) and moisture absorption (80.97%, MA), which enhanced the barrier properties of the films. Thy‐SBA‐15 had good compatibility with potato starch films. Notably, the thymol released from Thy‐SBA‐15/potato starch film was initially explosive, and then continuous, which showed this film could effectively slow down the release rate of thymol and prolong the fresh‐keeping period of food. The Korsmeyer‐Peppas model MtM∞=ktn (R2 > .96) had the best fit for the release curve of thymol. Practical applications This work offers a new method for the preparation of potato starch sustained‐release antibacterial film, and provides a theoretical basis and technical support for the development of intelligent packaging. Sketch map of controlled release mechanism of thymol from Thy‐SBA‐15/potato starch film.