Search results for "Edible film"
showing 10 items of 25 documents
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…
Qualitative traits and shelf life of fig fruit (cv Melanzana) treated with Aloe vera gel coating
2021
The fig (Ficus carica L.) cv Melanzana is typical of Southern Italy. This cultivar produces breba fruit in June and fig fruit in August. Some previous studies on the use of coatings extracted from stems of Aloe vera showed positive effects to maintain fruit quality during shelf life. However, there are no studies on breba fig fruit treated with Aloe vera coating. In this study breba fig fruit, cv Melanzana, was treated with an application of Aloe vera gel, sealed in macro-perforated bag and stored at 5°C for 10 days. The effect of application of the Aloe vera gel on the shelf-life of this fruit, and its quality attributes after application were evaluated measuring fresh weight, total solubl…
Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films
2013
The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…
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…
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
2020
Publisher's version (útgefin grein)
Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts
2018
In this work, novel active edible films having antiviral activity were developed through the solvent casting method. Emulsified edible films were prepared by adding lipids into alginate films in order to improve their water vapour permeability. In addition, two natural extracts rich in phenolic compounds, specifically a green tea extract (GTE) and a grape seed extract (GSE) were used as active agents. Interestingly, incorporating GTE or GSE within the biopolymer matrix, the films exhibited significant antiviral activity against murine norovirus (MNV) and hepatitis A virus (HAV) since ∼2 log reduction were recorded for the 0.75 g extract/g alginate in the film, being GTE more efficient than …
Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions
2019
International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Sustainable bioactive pectin-based films to improve fruit safety via a circular economy approach.
2023
This work reports on the valorisation of persimmon (Diospyros kaki Thunb.) for the development of food-grade antiviral coatings against major viral foodborne pathogens, human noroviruses (NoVs) and hepatitis A virus (HAV). Initially, the antiviral activity of polyphenol-rich pectin extracts with abundant non-covalent interactions (PPN), pectin extracts enriched with intact pectin-polyphenol ester and O-glycosyl bonds (PPC) and hydro-ethanolic polyphenol-rich extracts (EPE) was compared. Higher viral reductions were found for the pectin extracts rich in polyphenols, mainly in those containing covalent pectin-polyphenol interactions. This specific extract was mixed with commercial citrus pect…
Effect of oil lamination between plasticized starch layers on film properties
2016
International audience; To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination followed by starch solution casting step induced an emulsion type structure of dried films. Composite films are more opalescent and glossier than fatty free starch films. For all the films, structure is heterogeneous in the cross-section only. Adding fat induced a twice decrease of the tensile strength. Thermal gravimetry analysis did not show differences between films with and without oil. Lipid reduced the moisture absorption particularly at higher RH as well as the surface swelling index, …