0000000000393917
AUTHOR
Cécile Dury-brun
showing 9 related works from this author
Properties of treated papers and plastic film influencing ethyl ester transfer
2008
Abstract The objective of this work was to compare and understand the aroma compound barrier property of two impregnated–supercalendered papers, with or without surface coating, and one plastic film (BOPP) in standard conditions of temperature (25 °C) and relative humidity gradient (50%) for foodstuff storage. For that purpose, solubility, diffusivity and permeability coefficients were determined for a homologous series of ethyl esters with a range of physico-chemical properties and vapor concentrations. Whatever the aroma compound and its vapor concentration, the non-coated paper was the more permeable; the coated paper and BOPP presenting close and lower permeability values. The transfer …
A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)
2007
The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC–O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in th…
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…
Effect of environmental humidity and coating on aroma transfer through treated papers
2012
Abstract Coupled transfers of aroma compounds and water vapour were investigated by varying the relative humidity gradient of storage (50% or 90%) of two paper packaging at 25 °C. These papers differed in their coating surface: both were identically impregnated then supercalendered, and only one was twice coated on both sides with a synthetic barrier substance. Permeability and solubility coefficients were determined. The coating treatment was more effective to decrease the permeabilities of water vapour and ethyl ester than the effect of RH. On the contrary, the RH modified the water content of the treated papers and affected more strongly their permeability and solubility to cis-3-hexenol…
Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging
2007
This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More rese…
Measurement of transport phenomena of volatile compounds: A review
2008
International audience; Measurement of the transport phenomena of volatile compounds is a central preoccupation in food flavour and is the subject of the present paper. After a theoretical reminder concerning transport phenomena, the methods used for the measurement of diffusion and mass transfer of volatile compounds are described with their principles, main advantages and drawbacks. These methods are illustrated by some results obtained for flavoured model food products.Several methods characterized by the type of diffusion coefficient measured, the method basis, the scale at which diffusion is measured and the means used to detect the diffusing molecule, are available to determine diffus…
Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
2007
The objective of this work was to study the transfer of four aroma compounds (ethyl butyrate, ethyl hexanoate, cis-3-hexenol, and benzaldehyde) from a solid and complex-flavored food matrix (sponge cake) toward and through packaging films placed in indirect contact during storage in accelerated aging conditions (38 °C and 86% relative humidity gradient). The efficiency of treated papers relative to that of standard paper and plastic as barrier was tested. Before storage, aroma compound volatility in the sponge cake was measured, and similar values were found between aroma compounds, due to the fat content of the sponge cake. Whatever the aroma compound, permeability values during storage we…
Water barrier properties of treated-papers and application to sponge cake storage
2006
Abstract Water barrier properties of three treated papers and of one plastic film were compared and the potential of these packaging films to prevent moisture loss from a sponge cake during storage in standard conditions (25 °C and 50% relative humidity gradient) was evaluated. Sorption isotherms were established at 25 °C for both sponge cake and papers, from which diffusivity values in papers were determined for the whole range of A w . Permeability of packaging films was determined in standard conditions. Water sorption was close for all papers, regardless of their treatment, whereas water diffusivity was reduced by coating or calendering. Water vapor permeability in papers was controlled…
Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments
2008
The barrier properties of one treated paper packaging and one standard plastic film (bi-oriented polypropylene, biOPP) were assessed for ethyl hexanoate. Three methods based either on sorption (gravimetry and micro-atmosphere-derived method) or permeation kinetic determination were used in controlled conditions of aroma vapor concentration (107 Pa), temperature (25 degrees C) and relative humidity (about 0 %). Ethyl hexanoate solubility values were on the same range of magnitude for both packaging films in spite of their different nature and composition. Ethyl hexanoate affinity for both films was well predicted by their respective solubility parameters. Solubility values were different acc…