Potassium Sorbate Permeability In Biodegradable Alginate Films: Effect Of The Antimicrobial Agent Concentration And Crosslinking Degree

Potassium sorbate permeability behavior in sodium alginate films crosslinked with different Ca2+ concentrations was examined using a diffusion cell. The films were previously characterized considering thickness, water solubility, mechanical properties, water vapor permeability coefficient and degree of swelling. Different potassium sorbate concentrations in an aqueous solution in contact with the films were used (from 150 to 1050 mg/L) resulting in permeability values in the order of 10-7 cm2/s. An increase in sorbate concentration increased the permeability values, reflecting modifications of the film polymeric structure. An increase of the degree of crosslinking decreased the permeability constant from 2.45 × 10-7 to 0.78 × 10-7 cm2/s when the concentration of the crosslinking solution used was raised from 2% to 7%. © 2005 Elsevier Ltd. All rights reserved.773462467ASTM, Standard test methods of water vapor transmission of materials (1995) American Society for Testing and Materials, , Philadelphia, E 96-95ASTM, Tensile properties of thin plastic sheeting (1995) American Society for Testing and Materials, , Philadelphia, D 882Axelsson, A., Persson, B., Determination of effective diffusion coefficients in calcium alginate gel plates with varying yeast cell content (1988) Applied Biochemistry and Biotechnology, 18, pp. 231-250Cussler, E.L., (1997) Diffusion mass transfer in fluid systems. 3rd ed., , Cambridge University PressGrant, G.T., Morris, E.R., Rees, D.A., Smith, P.J.C., Thom, D., Biological interactions between polysacharides and divalent cations: the Egg-box Model (1973) Febs Letters, 32, pp. 195-198Guilbert, B., Giannakopoulos, A.E., Cheftel, J.C., Diffusivity of sorbic acid in food gels at high and intermediate water activities (1985) Properties of water in food in relation of quality and stability, pp. 343-456. , Simatos D., and Multon J.L. (Eds), Nijhoff Publ., Dordrecht, Boston, LancasterHabig McHugh, T., Avena-Bustillos, R., Krochta, J.M., Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects (1993) Journal of Food Science, 58 (4), pp. 899-903Ho, H.-O., Lin, C.-W., Sheu, M.-T., Diffusion characteristics of collagen film (2001) Journal of Controlled Release, 77, pp. 97-105King, A.H., Brown seaweed extracts (alginates) (1983) Food Hydrocolloids, 2, pp. 115-188Kester, J.J., Fennema, O.R., Edible films and coatings: A review (1986) Food Technology, 40 (12), pp. 47-59Krochta, J.M., De Mulder-Johnston, C., Edible and biodegradable polymer films: Challenges and opportunities (1997) Food Technology, 51 (2), pp. 61-74Pavlath, A.E., Grossett, C., Camirand, W., Robertson, G.H., Ionomeric films of alginic acid (1999) Journal of Food Science, 64, pp. 61-63Rhim, J.W., Physical and mechanical properties of water resistant sodium alginate films (2004) Lebensmittel-Wissenschaft und-Technologie, 37, pp. 323-330Smidsrød, O., Molecular basis for some physical properties of alginates in the gel state (1974) Faraday Discussions Chemical Society, 57, pp. 263-274Torres, J.A., Motoki, M., Karel, M., Microbial stabilization of intermediate moisture food surfaces. I. Control of surface preservative concentration (1985) Journal of Food Processing and Preservation, 9, p. 75Zhang, W., Franco, C.M.M., Critical assessment of quasi-steady-state method to determine effective diffusivities in alginate gel membranes (1999) Biochemical Engineering Journal, 4, pp. 55-6