Interface and aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active food compounds

Journal of Food Engineering

Volumn 93, Issue 1, 2009, Pages 80-88

  Hambleton, Alicia ^a   Fabra, Maria José ^b   Debeaufort, Frédéric ^a,c   Dury Brun, Cécile ^a   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c IUT Genie Biologique   (France)

Author keywords

Aroma compound; Emulsion based films; Iota carrageenan; Microstructure; Surface; Vapor and liquid permeabilities

Indexed keywords

CAPILLARITY; EMULSIFICATION; FOOD PRESERVATION; FOOD PRODUCTS; LIQUIDS; MECHANICAL PROPERTIES; MICROSTRUCTURE; MOISTURE CONTROL; OXYGEN; SURFACE PROPERTIES; VAPORS;

AROMA BARRIERS; AROMA COMPOUND; BARRIER PROPERTIES; CARRAGEENAN; CARRAGEENANS; EDIBLE FILMS; FLAVOR COMPOUNDS; FOOD QUALITIES; IOTA-CARRAGEENAN; MATRIXES; MOISTURE TRANSFERS; OXYGEN TRANSFERS; OXYGEN UPTAKES; VOLATILE AROMA COMPOUNDS; VOLATILE MOLECULES;

FRAGRANCES;

EID: 61849165611     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.001     Document Type: Article

References (29)

1. Ambrose D., Ellender J.H., Lees E.B., Sprake C.H.S., and Townsend R. Thermodynamic properties of organic oxygen compounds XXXVIII. Vapour pressures of some aliphatic ketones. The Journal of Chemical Thermodynamics 7 5 (1975) 453-472
2. Bartkowiak A., and Hunkeler D. Carrageenan-oligochitosan microcapsules: optimization of the formation process. Colloids Surf., B. Biointerfaces 21 (2001) 285-298
3. Berthod A., and Schmitt N. Water-organic solvent systems in countercurrent chromatography: liquid stationary phase retention and solvent polarity. Talanta 40 10 (1993) 1489-1498
4. Covarrubias-Cervantes M., Mokbel I., Champion D., Jacques J., and Voilley A. Saturated vapour pressure of aroma compounds at various temperatures. Food Chemistry 85 2 (2004) 221-229
5. Debeaufort F., and Voilley A. Aroma compounds and water vapor permeability of edible films and polymeric packaging. Journal of Agricultural Food Chemistry 42 (1994) 2871-2875
6. Debeaufort, F., Voilley, A., Guilbert, S., 2002. Les procédés de stabilisation des produits par des films "barrière". In: L'eau dans les aliments. Tec&Doc Lavoisier, Paris, pp. 549-622.
7. Dury-Brun C., Chalier P., Desorby S., and Voilley A. Properties of treated papers and plastic film influencing ethyl ester transfer. Journal of Food Engineering 89 2 (2008) 217-226
8. Fabra, MJ., Hambleton, A., Talens, P., Debeaufort, F., Chiralt, A. Voilley A., 2009. Influence of interactions on water and aroma permeabilities of i-carrageenan-oleic acid-beeswax films used for flavor encapsulation. Carbohydrate Polymers, doi:10.1016/j.carbpol.2008.10.024.
9. Fabra M.J., Talens P., and Chiralt A. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures. Journal of Food Engineering 85 3 (2008) 393-400
10. Fenaroli G. Handbook of flavor ingredients. In: Fenaroli G. (Ed) (1975), CRC Press, Cleveland, OH 3-566
11. Guilbert S. Food Packaging and Preservation (1986), Springer, Berlin pp. 371-394
12. Hambleton A., Debeaufort F., Beney L., Karbowiak T., and Voilley A. Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films. Biomacromolecules 9 3 (2008) 1058-1063
13. Karbowiak T., Hervert H., Leger L., Champion D., Debeaufort F., and Voilley A. Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota carrageenan biopolymer films for edible coating application. Biomacromolecules 7 (2006) 2011-2019
14. Karbowiak T., Debeaufort F., Champion D., and Voilley A. Wetting properties at the surface of iota-carrageenan based edible films. Journal of Colloid and Interface Science 292 (2006) 400-410
15. Karel M., and Lund D.B. Protective Packaging. second ed. (2003), Marcel Dekker, New York pp. 514-592
16. Kester J.J., and Fennema O.R. Edible films and coatings: a review. Food Technology 54 (1986) 47-58
17. Lamer, T., 1993. Extraction de composés d'arôme par pervaporation. Relation entre les propriétés physico-chimiques des substances d'arôme et leurs transferts à travers des membranes à base de polydiméthylsiloxane. Thèse de doctorat, ENSBANA, Université de Bourgogne, Dijon.
18. Le Thanh M., Lamer T., Voilley T., and Jose J. Pression de vapeur saturante de composés d'arômes. Journal de Chimie Physique 90 (1993) 545-560
19. Lefaux R. Les matières plastiques dans l'industrie alimentaire (1972), Publications Techniques associées. Groupe de la compagnie française d'édition, Paris pp. 74-382
20. Leo A., Hansch C., and Elkins D. Chemistry Review 71 6 (1971) 525-616
21. Morillon V., Debeaufort F., Blond G., Capelle M., and Voilley A. Factors affecting the moisture permeability of lipid-based edible films: a review. Critical Review in Food Science and Nutrition 42 1 (2002) 67-89
22. N'Guimbi J., Kasehgari H., Mokbel I., and Jose J. Tensions de vapeur d'alcools primaires dans le domaine 0,3 Pa à 1,5 kPa. Thermochimica Acta 196 2 (1992) 367-377
23. Philippe, E., 2003. Etude de différents paramètres physico-chimiques sur la rétention des composés d'arôme par des matrices possédant un comportement rhéologique similaire. Ph.D. thesis, Université de Bourgogne, Dijon.
24. Quezada-Gallo J.A., Debeaufort F., and Voilley A. Interactions between aroma and edible films 1. Permeability of methylcellulose and low density polyethylene films to methylketones. Journal of Agricultural Food Chemistry 47 1 (1999) 108-113
25. Quezada-Gallo, J.A., Debeaufort, F., Voilley, A., 2000. Mechanism of aroma transport through edible and plastic packagings. In: Risch, S.J., (Ed.), Food Packaging: Testing Methods and Applications, ACS Symposium Series 753, Washington, USA, pp. 125-140.
26. Reineccius G. Edible Films to Improve Food Quality. In: Reineccius G. (Ed) (1994), Technomic Publishing Co.Inc., Basel p. 105
27. Rekker R.F. The hydrophobic fragmental constant (1977), Elsevier, New York
28. Vogler E.A. Structure and reactivity of water at biomaterial surfaces. Advances in Colloid and Interface Science 74 1-3 (1998) 69
29. Yuguchi Y., Thuy T.T., Urakawa H., and Kajiwara K. Structural characteristics of carrageenan gels: temperature and concentration dependence. Food Hydrocolloids 16 (2002) 515-522