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Salem A, Abdelhedi O, Sebii H, Ben Taheur F, Fakhfakh N, Jridi M, Zouari N, Debeaufort F. Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods. Heliyon 2023; 9:e19620. [PMID: 37809726 PMCID: PMC10558885 DOI: 10.1016/j.heliyon.2023.e19620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/10/2023] Open
Abstract
Gelatin derived from marine by-products could be an interesting alternative to classic mammalian gelatin. The pretreatment and extraction conditions could influence the size of the resulting peptide chains and therefore their techno-functional properties. Thus, it is important to optimize the production process to get a gelatin for the appropriate applications. Skin pretreatment was done by microwaves or oven-drying and the extracted gelatin was dried by spray- or freeze-drying. Freeze-dried gelatin extracted from untreated skin (FGUS) had the highest gelatin yield (10.40%). Gelatin proximate composition showed that proteins were the major component (87.12-89.95%), while lipids showed the lowest contents (0.65-2.26%). Glycine showed the highest level (299-316/1000 residues) in the extracted gelatins. Proline and hydroxyproline residues of gelatins from untreated skin were significantly higher than those from pretreated skin-gelatin. FTIR spectra were characterized by peaks of the amide A (3430-3284 cm-1), B (3000-2931 cm-1), I (1636-1672 cm-1), II (1539-1586 cm-1) and III (1000-1107 cm-1). Spray-drying decreased the gelling properties of gelatins, since it reduced gelling and melting temperatures compared to freeze-drying. Skin pretreatment significantly reduced the gel strength of gelatin by about 50-100 g depending on the gelatin drying method. The FGUS showed better surface properties compared to other gelatins. The highest emulsion activity index (39.42 ± 1.02 m2/g) and foaming expansion (172.33 ± 2.35%) were measured at 3% FGUS. Therefore, the promising properties of freeze-dried gelatin derived from untreated skin, gave it the opportunity to be successfully used as a techno-functional ingredient in many formulations.
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Affiliation(s)
- Ali Salem
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Ola Abdelhedi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Haifa Sebii
- Food Valuation and Safety Analysis Laboratory, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Fadia Ben Taheur
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Nahed Fakhfakh
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, 9000, Beja, Tunisia
| | - Nacim Zouari
- High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/Agrosup Dijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab, 1 Esplanade Erasme, 21000, Dijon, France
- IUT Dijon-Auxerre, BioEngineering Department, University of Burgundy, 7 Blvd Docteur Petit Jean, 21078, Dijon Cedex, France
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Muñoz-Shugulí C, Rodríguez-Mercado F, Benbettaieb N, Guarda A, Galotto MJ, Debeaufort F. Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging. Molecules 2023; 28:molecules28073045. [PMID: 37049807 PMCID: PMC10096072 DOI: 10.3390/molecules28073045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 04/01/2023] Open
Abstract
β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.% β-CD:AITC were developed by extrusion. Surface properties were determined from contact angle measurements. Films were immersed in water, aqueous and fatty simulants to assess the absorption capacity and the change in the thermal properties. Moreover, the release of AITC in both simulants was evaluated by UV-spectroscopy and kinetic parameters were determined by data modeling. Results showed that a higher concentration of β-CD:AITC increased the absorption of aqueous simulant of films, favoring the plasticization of PLA. However, the incorporation of β-CD:AITC also avoided the swelling of PLA in fatty simulant. These effects and complex relationships between the polymer, inclusion complexes and food simulant explained the non-systematic behavior in the diffusion coefficient. However, the lower partition coefficient and higher percentage of released AITC to the fatty simulant suggested the potential of these materials for high-fat fruit and vegetable active packaging applications.
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Mabrouk M, Khorchani T, Debeaufort F, Jridi M, Zouari N. Development of active edible coatings based on fish gelatin enriched with
Moringa oleifera
extract: Application in fish (
Mustelus mustelus
) fillet preservation. Food Sci Nutr 2022; 10:3979-3992. [PMID: 36348780 PMCID: PMC9632210 DOI: 10.1002/fsn3.2993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth‐hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20–35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB‐N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S‐producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin‐MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin‐MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin‐MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.
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Affiliation(s)
- Maram Mezhoudi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ali Salem
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Ola Abdelhedi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
| | - Nahed Fakhfakh
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
| | - Mahmoud Mabrouk
- Arid Regions Institute of Medenine Central Laboratory Medenine Tunisia
| | - Touhami Khorchani
- Arid Regions Institute of Medenine Research Laboratory of Livestock and Wild Life Medenine Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche‐Comté/AgrosupDijon, UMR PAM A02.102 Physical‐Chemistry of Food and Wine Lab Dijon France
- Institut Universitaire de Technologie de Dijon, BioEngineering Department Dijon Cedex France
| | - Mourad Jridi
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- University of Jendouba Higher Institute of Biotechnology of Beja Beja Tunisia
| | - Nacim Zouari
- University of Sfax, National Engineering School of Sfax Research Laboratory of Enzyme Engineering and Microbiology Sfax Tunisia
- Higher Institute of Applied Biology of Medenine University of Gabes Medenine Tunisia
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Debeaufort F, Jridi M, Zouari N. Edible films from triggerfish gelatin and Moringa oleifera extract: Physical properties and application in wrapping ricotta cheese. Food Measure 2022. [DOI: 10.1007/s11694-022-01472-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Salem A, Jridi M, Abdelhedi O, Fakhfakh N, Nasri M, Debeaufort F, Zouari N. Development and characterization of fish gelatin-based biodegradable film enriched with Lepidium sativum extract as active packaging for cheese preservation. Heliyon 2021; 7:e08099. [PMID: 34632129 PMCID: PMC8493584 DOI: 10.1016/j.heliyon.2021.e08099] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/19/2021] [Accepted: 09/27/2021] [Indexed: 11/18/2022] Open
Abstract
The physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds were studied. Gelatin was extracted from the skin of dogfish (Squalus acanthias) and the functional gelatin-based films were used to preserve cheese during chilled storage. Ethanol extract (LSE3) and gelatin-based film enriched with LSE3 at 20 μg/mL showed high antioxidant potential using various complementary methods. No significant difference was measured in the mechanical parameters of the enriched films in terms of thickness, tensile strength and elongation at break. LSE3 incorporation at the highest level slighltly decreased the film L∗ value from 90.30 ± 0.10 to 88.10 ± 0.12, while the b∗ value increased from 0.91 ± 0.07 to 8.89 ± 0.12. Wrapping the cheese with gelatin-based film enriched with 20 μg LSE3/mL reduced the syneresis by 40% and stabilized the color, peroxidation and bacteria growth as compared to the unwrapped sample after 6 days of storage. In addition, cheese wrapped with the active gelatin-based film showed the lowest changes in texture parameters. Overall results suggest the use of the enriched gelatin film as active packaging material to preserve cheese quality.
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Affiliation(s)
- Ali Salem
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Mourad Jridi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Ola Abdelhedi
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Nahed Fakhfakh
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche-Comté/AgrosupDijon, UMR PAM A02.102, Physical-Chemistry of Food and Wine Lab., 1 Esplanade Erasme, 21000 Dijon, France.,IUT Dijon-Auxerre, BioEngineering Department, 7 blvd Docteur Petitjean, 21078 Dijon Cedex, France
| | - Nacim Zouari
- National Engineering School of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, Sfax, Tunisia.,Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
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6
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Kurek M, Benbettaieb N, Ščetar M, Chaudy E, Elez-Garofulić I, Repajić M, Klepac D, Valić S, Debeaufort F, Galić K. Novel functional chitosan and pectin bio-based packaging films with encapsulated Opuntia-ficus indica waste. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100980] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Rocca-Smith J, Chau N, Champion D, Brachais CH, Marcuzzo E, Sensidoni A, Piasente F, Karbowiak T, Debeaufort F. Effect of the state of water and relative humidity on ageing of PLA films. Food Chem 2017. [DOI: 10.1016/j.foodchem.2017.02.113] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Rocca-Smith JR, Lagorce-Tachon A, Iaconelli C, Bellat JP, Marcuzzo E, Sensidoni A, Piasente F, Debeaufort F, Karbowiak T. How high pressure CO2 impacts PLA film properties. EXPRESS POLYM LETT 2017. [DOI: 10.3144/expresspolymlett.2017.31] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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9
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Hambleton A, Perpiñan-Saiz N, Fabra M, Voilley A, Debeaufort F. The Schroeder paradox or how the state of water affects the moisture transfer through edible films. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.03.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Kurek M, Descours E, Galic K, Voilley A, Debeaufort F. How composition and process parameters affect volatile active compounds in biopolymer films. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Fabra M, Hambleton A, Talens P, Debeaufort F, Chiralt A. Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.01.012] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Hambleton A, Voilley A, Debeaufort F. Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.10.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Kokoszka S, Debeaufort F, Lenart A, Voilley A. Liquid and vapour water transfer through whey protein/lipid emulsion films. J Sci Food Agric 2010; 90:1673-1680. [PMID: 20564446 DOI: 10.1002/jsfa.4001] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Edible films and coatings based on protein/lipid combinations are among the new products being developed in order to reduce the use of plastic packaging polymers for food applications. This study was conducted to determine the effect of rapeseed oil on selected physicochemical properties of cast whey protein films. RESULTS Films were cast from heated (80 degrees C for 30 min) aqueous solutions of whey protein isolate (WPI, 100 g kg(-1) of water) containing glycerol (50 g kg(-1) of WPI) as a plasticiser and different levels of added rapeseed oil (0, 1, 2, 3 and 4% w/w of WPI). Measurements of film microstructure, laser light-scattering granulometry, differential scanning calorimetry, wetting properties and water vapour permeability (WVP) were made. The emulsion structure in the film suspension changed significantly during drying, with oil creaming and coalescence occurring. Increasing oil concentration led to a 2.5-fold increase in surface hydrophobicity and decreases in WVP and denaturation temperature (T(max)). CONCLUSION Film structure and surface properties explain the moisture absorption and film swelling as a function of moisture level and time and consequently the WVP behaviour. Small amounts of rapeseed oil favourably affect the WVP of WPI films, particularly at higher humidities.
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Affiliation(s)
- Sabina Kokoszka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, Warsaw, Poland
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14
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Kokoszka S, Debeaufort F, Hambleton A, Lenart A, Voilley A. Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.006] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Phan The D, Debeaufort F, Voilley A, Luu D. Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.05.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Phan The D, Debeaufort F, Voilley A, Luu D. Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.023] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Phan The D, Debeaufort F, Luu D, Voilley A. Moisture barrier, wetting and mechanical properties of shellac/agar or shellac/cassava starch bilayer bio-membrane for food applications. J Memb Sci 2008. [DOI: 10.1016/j.memsci.2008.07.052] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Quezada Gallo J, Gramin A, Pattyn C, Díaz Amaro M, Debeaufort F, Voilley A. BIOPOLYMERS USED AS EDIBLE COATING TO LIMIT WATER TRANSFER, COLOUR DEGRADATION AND AROMA COMPOUND 2-PENTANONE LOST IN MEXICAN FRUITS. ACTA ACUST UNITED AC 2005. [DOI: 10.17660/actahortic.2005.682.228] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Phan TD, Debeaufort F, Luu D, Voilley A. Functional properties of edible agar-based and starch-based films for food quality preservation. J Agric Food Chem 2005; 53:973-981. [PMID: 15713008 DOI: 10.1021/jf040309s] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy (glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible packaging or coating. Their water vapor permeabilities (WVP) were comparable with those of most of the polysaccharide-based films and with some protein-based films. Depending on the environmental moisture pressure, the WVP of the films varies and remains constant when the relative humidity (RH) is >84%. Equilibrium sorption isotherms of these films have been measured; the Guggenheim-Anderson-de Boer (GAB) model was used to describe the sorption isotherm and contributed to a better knowledge of hydration properties. Surface hydrophobicity and wettability of these films were also investigated using the sessile drop contact angle method. The results obtained suggested the migration of the lipid fraction toward evaporation surface during film drying. Among these polysaccharide-based films, AG-based film and CAS-based film displayed more interesting mechanical properties: they are transparent, clear, homogeneous, flexible, and easily handled. NRS- and WRS-based films were relatively brittle and have a low tension resistance. Microstructure of film cross section was observed by environmental scanning electron microscopy to better understand the effect of the structure on the functional properties. The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS-based films.
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Affiliation(s)
- The D Phan
- ENSBANA-IMSAPS, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France
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20
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Péroval C, Debeaufort F, Seuvre AM, Chevet B, Despré D, Voilley A. Modified arabinoxylan-based films. Part B. Grafting of omega-3 fatty acids by oxygen plasma and electron beam irradiation. J Agric Food Chem 2003; 51:3120-3126. [PMID: 12720402 DOI: 10.1021/jf020815m] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Arabinoxylans (AXs) are byproducts of the cereal milling industry. To obtain high-value products, AXs have been used as a film-forming agent. Hence, AX-based films are poor water vapor barriers. The objectives of this study were to graft omega-3 (omega3) fatty acids onto AX polymeric chains by using two new technologies: cold plasma and electron beam (EB) irradiation. Results show that the surface hydrophobicity of the modified films is higher than that of a waxy coating or a low-density polyethylene (LDPE) film. In addition, FTIR spectroscopy analysis reveals vibration bands attributed to new chemical functions. Finally, a decrease in water vapor permeability (WVP) is obtained for the film treated with the alpha-linolenic acid-rich oil. This result could be explained by a better diffusion of this shorter polyunsaturated fatty acid into the AX network. Linseed oils provide better barrier properties and a higher surface hydrophobicity than oils extract from marine oils. Edible oils were chosen for edible application of these films to retard moisture transfers in stuffed biscuits.
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Affiliation(s)
- C Péroval
- ENSBANA-GPAB, Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
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21
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Phan The D, Debeaufort F, Péroval C, Despré D, Courthaudon JL, Voilley A. Arabinoxylan-lipid-based edible films and coatings. 3. Influence of drying temperature on film structure and functional properties. J Agric Food Chem 2002; 50:2423-2428. [PMID: 11929307 DOI: 10.1021/jf010898r] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This work is a contribution to better knowledge of the influence of the structure of films obtained from emulsions based on arabinoxylans, hydrogenated palm kernel oil, and emulsifiers on their functional properties. The sucrose esters (emulsifiers) have a great effect on the stabilization of the emulsified film structure containing arabinoxylans and hydrogenated palm kernel oil. The structure and stability of the emulsion during drying strongly affect barrier and mechanical properties of films. The higher are creaming and coalescence phenomena in films, the lower is the water vapor permeability. Emulsion destabilization is favored by high drying temperature and tends to give films having a "bilayer-like" structure, which tends to improve the functional properties of arabinoxylans-based edible films.
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Affiliation(s)
- D Phan The
- ENSBANA-GPAB, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France
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22
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Phan The D, Péroval C, Debeaufort F, Despré D, Courthaudon JL, Voilley A. Arabinoxylan-lipids-based edible films and coatings. 2. Influence of sucroester nature on the emulsion structure and film properties. J Agric Food Chem 2002; 50:266-272. [PMID: 11782193 DOI: 10.1021/jf010295f] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This work is a contribution to better knowledge of the influence of the structure of films on their functional properties obtained from emulsions based on arabinoxylans, hydrogenated palm kernel oil (HPKO), and emulsifiers. The sucroesters (emulsifiers) have a great effect on the stabilization of the emulsified film structure containing arabinoxylans and hydrogenated palm kernel oil. They improve the moisture barrier properties. Several sucroesters having different esterification degrees were tested. Both lipophilic (90% of di and tri-ester) and hydrophilic (70% of mono-ester) sucrose esters can ensure the stability of the emulsion used to form the film, especially during preparation and drying. These emulsifiers confer good moisture barrier properties to emulsified films.
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Affiliation(s)
- D Phan The
- ENSBANA-GPAB, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France
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Morillon V, Debeaufort F, Capelle M, Blond G, Voilley A. Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films. J Agric Food Chem 2000; 48:11-16. [PMID: 10637042 DOI: 10.1021/jf990809z] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Water transfer through different films, as a function of the physical state of water in contact with the film, the relative humidity difference, and the water vapor pressure difference, was investigated. The films were two synthetic packagings (hydrophobic polyethylene and hydrophilic cellophane) and an edible film. The physical state of water affects water sensitive films, such as cellophane, inducing a higher liquid water transfer due to interactions with the polymer. For hydrophobic polymers, such as polyethylene, neither the physical state of water nor the relative humidity has an influence on the water permeability. In complex system, such as an edible film composed of hydrophilic particles dispersed in a lipid phase, barrier efficiency is influenced by the continuous hydrophobic phase but could also be affected by the physical state of water due to the presence of hydrophilic compounds.
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Affiliation(s)
- V Morillon
- Laboratoires GPAB et BPCPSA, ENSBANA, Université de Bourgogne, 1 esplanade Erasme, 21000 Dijon, France
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Quezada Gallo JA, Debeaufort F, Voilley A. Interactions between aroma and edible films. 1. Permeability Of methylcellulose and low-density polyethylene films to methyl ketones. J Agric Food Chem 1999; 47:108-113. [PMID: 10563857 DOI: 10.1021/jf980551x] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This work contributes to the study of aroma transfers through edible and plastic packaging films. Permeability, sorption, and diffusivity of three methyl ketones (2-heptanone, 2-octanone, and 2-nonanone) in and through low-density polyethylene and methylcellulose-based edible films have been determined. Permeability was measured using a dynamic method coupled with a gas chromatograph. The methyl ketone permeability of polyethylene films mainly depends on diffusivity of the penetrant in the polymer. In the case of 2-heptanone, a saturation of the polymer network is observed at high vapor concentrations. The formation of clusters could take place when concentrations are higher in the vapor phase. Physicochemical interactions between aroma compounds and components of the methylcellulose-based film induce structural changes such as plasticization. Therefore, the diffusion step depends on the aroma concentration differential, and permeability is essentially driven by the sorption.
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Affiliation(s)
- J A Quezada Gallo
- Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France
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Affiliation(s)
- F Debeaufort
- ENS.BANA-Université de Bourgogne, Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Dijon, France.
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