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Open AccessArticle

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

1
Civil and Environmental Engineering Department, University of Perugia, Strada di Pentima 4, 05100 Terni, Italy
2
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via S. Camillo De Lellis, 01100 Viterbo, Italy
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(12), 1999; https://doi.org/10.3390/polym11121999
Received: 31 October 2019 / Revised: 28 November 2019 / Accepted: 1 December 2019 / Published: 3 December 2019
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.
Keywords: poly(vinyl alcohol) (PVA); gallic acid; quercetin; specific migration; antioxidant properties poly(vinyl alcohol) (PVA); gallic acid; quercetin; specific migration; antioxidant properties
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MDPI and ACS Style

Luzi, F.; Pannucci, E.; Santi, L.; Kenny, J.M.; Torre, L.; Bernini, R.; Puglia, D. Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging. Polymers 2019, 11, 1999.

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