RELEASE KINETIC POLYPHENOL OF ACTIVE EDIBLE SAGO STARCH-CHITOSAN FILM CARRYING EXTRA VIRGIN OLIVE OIL

Abstract

The kinetics of polyphenol release from active films made from sago starch and chitosan with the addition of EVOO have been studied. The purpose of this study is to determine the release kinetics of polyphenols from EVOO added to the active film. Total phenol content of 1%, 2%, and 5% EVOO added to the film was determined by the Folin-Ciocalteu method of 0.1757, 0.1868, and 0.11 mgGAE/g. The kinetic release of polyphenols was tested using three kinetic models, such as zero order, first order, and Higuchi, by comparing the active films in two solvents, namely water and 10% (v/v) aqueous ethanol solution. The highest release occurred in the active film with 2% EVOO (CHSS2) in the two solvents. The release of Polyphenol active film in 10% ethanol followed the release of Higuchi, while CHSS1 and CHSS5 in H2O solvent followed the first-order release.