Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 183-198 | Back to browse issues page

‎ 10.52547/fsct.19.122.183
‎ 20.1001.1.20088787.1401.19.122.1.4

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Karami P, Zandi M, Ganjloo A. Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants. FSCT 2022; 19 (122) :183-198
URL: http://fsct.modares.ac.ir/article-7-56375-en.html
Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants
Parvaneh Karami1 , Mohsen Zandi 2, Ali Ganjloo1
1- MSc degree, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
2- Assistant Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran , zandi@znu.ac.ir
Abstract:   (1326 Views)
In the present research, gelatin-sodium alginate films incorporated with various concentrations of yarrow essential oil were prepared. The release of yarrow essential oil from gelatin-sodium alginate films into watery (distillated water), acidic (acetic acid 3%), alcoholic (ethanol 10%) and fatty (ethanol 85%) food simulants was measured at 25 ºC. In each simulant, all films had similar release profiles with an initial fast release followed by a sustained slow release. Results indicated that yarrow essential oil released faster from film in watery food stimulant due to the swelling in water. Films maintained their structures in fatty food simulant after 240 h. The artificial neural network (ANN) and mathematical (first order, Kopcha, Higuchi, Korsmeyer-Peppas, Weibull function and Hixson-crowell) models were applied to describing essential oil release from film. Mathematical modeling results indicated that Weibull model could satisfactorily describe the release kinetics of essential oil for all food simulant (minimal correlation coefficient (R2) and mean square error (MSE) of 0.991 and 10.22, respectively). The ANN model with 3-17-15-1 topology accurately predicted the kinetic release of yarrow essential oil from gelatin-sodium alginate film in all food simulant with R2 = 0.999 and MSE = 0.56.
Keywords: Yarrow essential oil, Gelatin-sodium alginate active films, Mathematical modeling, Artificial neural network, Food simulant
Full-Text [PDF 2013 kb]   (881 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2021/10/15 | Accepted: 2021/12/6 | Published: 2022/04/5
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