Effects of Temperature on Release of Eugenol and Isoeugenol from Soy Protein Isolate Films into Simulated Fatty Food |
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| Authors: | Mo Chen Zhi‐Wei Wang Chang‐Ying Hu Jin‐Ling Wang |
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| Affiliation: | 1. Graphic Arts College, Qufu Normal University, , Rizhao, Shandong, 276826 P.R. China;2. Packaging Engineering Institute, Jinan University, , Zhuhai, 519070 P.R. China;3. Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, , Zhuhai, 519070 P.R. China;4. Department of Food Science and Engineering, Jinan University, , Guangzhou, 510632 P.R. China |
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| Abstract: | Soy protein isolate (SPI)–based cast films were incorporated with eugenol and isoeugenol. The release of eugenol and isoeugenol from the SPI films into simulated fatty food (olive oil) at 5°C, 20°C, 40°C and 60°C was determined by high performance liquid chromatography (HPLC) to investigate the effect of temperature on the said release. The partition coefficients decreased linearly with temperature in the range of 5°C–60°C. Diffusion coefficients of eugenol and isoeugenol in the SPI films were determined by fitting the model to the experimental data. The linear relationship between the logarithm of the diffusion coefficient and temperature indicated that the release of eugenol and isoeugenol from SPI films into olive oil followed the Arrhenius equation. The comparison of release of eugenol and isoeugenol between the prediction and the experiment at 30°C was made, and a good agreement was obtained. The activation energies for the release of eugenol and isoeugenol were 52.4 and 53.9 kJ/mol, respectively. Copyright © 2012 John Wiley & Sons, Ltd. |
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| Keywords: | soy protein isolate films eugenol isoeugenol olive oil release |
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