Starch films loaded with donut-shaped starch-quercetin microparticles were prepared from two different botanical origins. The quercetin release kinetics through the films were studied. The donut-shaped starch-quercetin microparticles were prepared by thermal aqueous-alcoholic treatment. The quercetin loading percentage and therefore the antioxidant activity were higher for the microparticles from legume than those of cereal origins. The starch-quercetin microparticles also showed higher thermal stability than the starch granules. The starch films were produced using the solution casting method. The films with more microparticles content showed higher thermal stability. In-vitro release studies of the quercetin through the films were performed in aqueous-ethanolic medium. The quercetin released reached the equilibrium in 1 to 4 days for the films of cereal starch and in more than a week for the films of legume origin. The release data were fitted to Peppas-Sahlin model that suggests the release kinetics were controlled mainly by fickian diffusion. The produced biofilms can be utilized mainly for active food packaging applications.
Keywords: Donut-shaped; Quercetin; Starch.
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