Potassium sorbate diffusion in multilayer polymer films: Effects of water activity and pH

Basit Öğe Kaydı
dc.authoridKaya, Sevim/0000-0003-4790-7630
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorKaya, Sevim
dc.date.accessioned2025-01-06T17:45:05Z
dc.date.available2025-01-06T17:45:05Z
dc.date.issued2018
dc.description.abstractThe main aim of this study was to estimate the effect of acidity and water activity (a(w)) on the diffusion of potassium sorbate (PS) into model aqueous systems at 25 degrees C from an industrially produced multilayer active film (LPDE/polyamide/LPDE containing 2%PS). The releases of PS from films were set according to two factors face-centered central composite design of the response surface method (RSM). The ANOVA, 3D response surface, and 2D contour plots showed that pH and a(w) were effective factors in the diffusion coefficient (D) of PS from the films, and these two variables had an important interaction between them. Film samples within the liquid medium with low a(w) and pH values had the highest D. This might have occurred owing to the swelling of films within the solution with lower a(w) and high solubility of PS, and within the solution having lower pH, the faster diffusion of PS might have occurred. Practical applicationsIn this study, the diffusion kinetic of potassium sorbate was observed under various conditions, such as pH and water activity. These conditions are the most important physico-chemical properties for food products. Moreover, the efficiency of the sorbate depends on the pH of the medium; with increasing pH, the efficiency is decreased, and above pH=6.5, sorbic acid loses its antimicrobial property. Thus, the pH level is very important for the application of such films. Furthermore, these properties can affect both food product specialists and antimicrobial agent release. The pH and water activity were found to be very effective in diffusion kinetics of potassium sorbate. The results showed that antimicrobial diffusion from an active packaging film should be evaluated according to the food properties. We also observed adverse changes in the film structure, especially at lower water activity values. It was possible to relate the effect of a(w) on diffusion with the characteristics of film, the incorporated agents, and the used system. Depending on the diffusion medium, the film structure might change, and this could accelerate or limit the migration.
dc.description.sponsorshipCoordination Unit of Scientific Research Projects (BAP) of Gaziantep University [MF. DT. 16. 05]
dc.description.sponsorshipCoordination Unit of Scientific Research Projects (BAP) of Gaziantep University, Grant/Award Number: MF. DT. 16. 05
dc.identifier.doi10.1111/jfpp.13544
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85034632510
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.13544
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3296
dc.identifier.volume42
dc.identifier.wosWOS:000426511400014
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectPackagıng Materıals
dc.subjectFood Sımulants
dc.subjectTemperature
dc.subjectMıgratıon
dc.titlePotassium sorbate diffusion in multilayer polymer films: Effects of water activity and pH
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu