scholarly journals Electrospun characteristics of gallic acid-loaded poly vinyl alcohol fibers: Release characteristics and antioxidant properties

2018 ◽  
Vol 3 (2) ◽  
pp. 175-180 ◽  
Author(s):  
P. Chuysinuan ◽  
T. Thanyacharoen ◽  
S. Techasakul ◽  
S. Ummartyotin
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Antioxidant Properties ◽  
Poly Vinyl Alcohol

scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

scholarly journals Unraveling the gallol-driven assembly mechanism of thermoreversible supramolecular hydrogels inspired by ascidians

2020 ◽  
Vol 11 (45) ◽  
pp. 7185-7198
Author(s):  
Alexis Wolfel ◽  
Esteban M. Euti ◽  
Matías L. Picchio ◽  
Marcelo R. Romero ◽  
Victor M. Galván Josa ◽  
...  
Keyword(s):  
Hydrogen Bonding ◽  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Poly Vinyl Alcohol ◽  
Polyphenolic Compound ◽  
Assembly Mechanism ◽  
Thermosensitive Hydrogels

Gallic acid, a small polyphenolic compound with strong hydrogen-bonding ability, is studied as a dynamic crosslinker of poly(vinyl alcohol) for preparing thermosensitive hydrogels. Furthermore, insights about the involved mechanism are shown.

Influence of a blend of guar gum and poly(vinyl alcohol) on long term stability, and antibacterial and antioxidant efficacies of silver nanoparticles

RSC Advances ◽  
2015 ◽  
Vol 5 (67) ◽  
pp. 54059-54069 ◽  
Author(s):  
Tamalika Das ◽  
Sabina Yeasmin ◽  
Somanjana Khatua ◽  
Krishnendu Acharya ◽  
Abhijit Bandyopadhyay
Keyword(s):  
Silver Nanoparticles ◽  
Vinyl Alcohol ◽  
Guar Gum ◽  
Antioxidant Properties ◽  
Poly Vinyl Alcohol ◽  
Term Stability ◽  
Long Term Stability

A blend of guar gum and poly(vinyl alcohol) reduced and stabilized incipient silver nanoparticles which could be stored for 60 days. Silver nanoparticles also exhibited good antibacterial and antioxidant properties.

Pine honey–loaded electrospun poly (vinyl alcohol)/gelatin nanofibers with antioxidant properties

2020 ◽  
pp. 1-8
Author(s):  
Fatma Nur Parin ◽  
Pınar Terzioğlu ◽  
Yusuf Sicak ◽  
Kenan Yildirim ◽  
Mehmet Öztürk
Keyword(s):  
Vinyl Alcohol ◽  
Antioxidant Properties ◽  
Poly Vinyl Alcohol

scholarly journals Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2104
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Mariangela Clemente ◽  
Edoardo Grande ◽  
Silvia Urciuoli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vinyl Alcohol ◽  
High Performance ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Industrial Wastes ◽  
Poly Vinyl Alcohol ◽  
Active Food Packaging ◽  
Main Components ◽  
By Products

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

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