0000000000014195
AUTHOR
Alicia Hambleton
showing 11 related works from this author
Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films
2011
In an effort to produce more environmentally friendly materials, renewable and biodegradable biopolymers have been investigated as coating materials. Edible films obtained from i-carrageenan and sodium alginates have good mechanical characteristics, are emulsion stabilizers, and decrease oxygen transfer. The addition of lipids to form emulsified films decreases the water vapour transfer and could be used to encapsulate active substances or aroma compounds. The aim of this work was to measure permeability, sorption and diffusion coefficient of the n-hexanal and D-limonene aroma compounds through emulsified (wf) and non-emulsified (wof) i-carrageenan and sodium alginate-based films to finally…
Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems
2013
International audience; During processing, storage and consumption, mass transfer of various small molecules (water, gases, flavour compounds or other solutes) occurs between the different phases in complex food products, or between complex food and its surroundings. These mass transfers can lead to physical or chemical changes and thus induce food quality modifications.The objective of this paper is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been designed to characterize mass transfers of these small molecules and their effects on food properties. In particular, techniques such as rotati…
Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films
2010
Abstract This study was conducted to determine the effect of both soy protein and glycerol contents on physico-chemical properties of soy protein isolate-based edible (SPI) films. The aim of this study was to better understand the influence of SPI and GLY contents on the behavior of the physico-chemical properties of soy protein isolate-based films. Films were casted from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of SPI at 6, 7, 8, and 9 (w/w %), glycerol (50%, w/w, of SPI) and SPI at 7 (w/w %), glycerol (40, 60, 70 %, w/w of SPI). Water vapor permeability (WVP), was measured at 25 °C and for four different relative humidities (30–100%, 30–84%, 30–75%, 30–53%). Surface pr…
Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films
2011
Edible films, based on sodium caseinate containing three different concentrations of ferulic acid or alpha-tocopherol (20, 40 and 60 mg/g sodium caseinate), were obtained in order to evaluate the effect of these compounds on properties of the caseinate matrices. Special emphasis was placed on their effect on the films' oxygen barrier properties, which are decisive in the prevention of the oxidation of foods containing lipids. Films were characterized as to their tensile, optical and surface properties as well as their barrier properties to water vapor, oxygen and aroma compounds (n-hexanal and n-hexanol). Ferulic acid was more efficient at reducing oxygen and n-hexanal permeability than alp…
Protection of active aroma compound against moisture and oxygen by encapsulation in biopolymeric emulsion-based edible films.
2008
International audience; Edible films made of ι-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to ι-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infr…
Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation
2009
The objective of this work is to investigate the water and aroma barrier properties of films obtained from ι-carrageenan containing glycerol and lipids mixtures of oleic acid (OA) and beeswax (BW) used for encapsulation of active compounds. Water vapor permeability (WVP) is greatly influenced by lipid composition, encapsulated aroma compound and also relative humidity. WVP decreases when films contain encapsulated aroma compound but increases when the moisture content in the films increases. When oleic acid was the main compound of lipid phase, the plasticizing effect of water revealed through water permeability is less marked. The results of ethyl acetate, ethyl butyrate, ethyl hexanoate, …
Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds
2009
Abstract Food quality preservation requires that the initial properties of the food products be maintained by protecting them from the environment and by limiting the gain or loss of external matter. Barrier edible films can preserve food quality by controlling moisture transfer, oxygen uptake or the loss of volatile aroma compounds. Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions and reduction in oxygen transfer. Moreover, lipid globules incorporated as emulsion-based films can be the carriers for the encapsulation of active volatile molecules such as flavor compounds. Such films also enhance the barrier properti…
Aroma behaviour during steam cooking within a potato starch-based model matrix.
2012
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properti…
Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films
2010
[EN] This work deals with the study of the kinetic of aroma release, which had been previously incorporated into soy protein isolate (SPI)-lipid composite films. The aim was to determine the influence of type and amount of lipidic material on aroma (n-hexanal) release and retention, as well as the apparent diffusion coefficients. To carry out this study it have been employed SPI-based films containing two SPI:LIPID ratios (1:0.25 and 1:0.5), and two types of lipids, oleic acid (OA) and beeswax (BW), in OA:BW ratios 100:0, 70:30, 50:50, 30:70 and 0:100. The measurements were performed by a gas chromatography technique. The films that showed more retention were SPI:LIPID 1:0.5 100% BW and con…
Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound
2009
In recent years the use of natural polymers coming from renewable sources has greatly increased due to the over-solid packaging waste and dwindling petroleum reserves. Biopolymer films, which contain both lipid and polysaccharide ingredients to form complex packaging enable us to obtain edible films with good mechanical and water barrier properties as emulsified alginate edible films. Moreover, these can be considered to encapsulate active molecules as flavours. The aim of this work is to better understand the influence of the composition and the structure of the film matrix on its barrier properties and thus on its capacity to protect encapsulated active substances. Granulometry, Different…
The Schroeder paradox or how the state of water affects the moisture transfer through edible films
2012
The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans or sodium alginate, containing or not fat, and encapsulating or not an aroma compound (n-hexanal) have been prepared. Films were conditioned at three different relative humidities, 0%, 43% and 84%. The incorporation of the n-hexanal in both types of biopolymer modifies the mechanical properties of film matrix and has a synergistic effect when associated to fat. Increasing the moisture content induces film plasticization by decreasing the glass transition of the gly…