부산대학교 도서관

Purpose Vitamin C (VC) can readily degrade to dehydroascorbic acid and other subsequent by-products due to fluctuation of temperature, pH; light exposure, oxygen and metal ions and with storage time. To replenish it in fruits and vegetables effectively and to extend the shelf life of cut fruits and vegetables, VC was encapsulated using a complex coacervation technique and delivered through biodegradable film-wrap. Methods Complex coacervation was carried out with gelatin and pectin as wall material at concentrations of 2.5, 5.0 and 7.5% with VC concentration of 50, 75 and 100 % (w/w wall material concentration) and the method was characterized based on encapsulation efficiency (EE) and particle size. The microparticles obtained with optimal combinations were incorporated in the packaging film and VC release to the packed product was analyzed at different pH and temperature and the release was modelled mathematically. Results It was found that 7.5% wall material concentrations with 75% VC concentration (w/w wall material concentration) yielded optimum EE% (85.1 ± 2.94%) with more homogeneous microparticles. The VC release from the packaging film was found to be higher for packed beans (pH 7) studied at a storage temperature of 20 °C than for packed banana (pH 4.5) and storage temperature of 25 and 37 °C. The Peppas model was well fitted to depict the non-FickianVC diffusion for both banana and beans. Conclusion The VC release from packaging film to packaged food is influenced by the pH of the food product as well as its storage temperature that is appropriate for real food application.