From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products

Karbowiak, Thomas; Debeaufort, Frédéric; Voilley, Andrée; Trystram, Gilles

doi:10.1016/j.ifset.2008.07.003

Cited by 17 publications

(8 citation statements)

References 54 publications

(54 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this sense, Karbowiak et al (2010) suggested as strategy for obtaining controlled release of antimicrobials within the medium or the product, the use of encapsulation agents like ι-carrageenan while lipids are used for controlling the water barrier. Guiga et al (2010) designed nisin-loaded multilayer films based on ethylcellulose/hydroxypropyl methylcellulose/ethylcellulose which showed significant antimicrobial activity.…”

Section: Modification Of Structural Characteristics Of Edible Films Amentioning

confidence: 99%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

596

282

View full text Add to dashboard Cite

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.

show abstract

Section: Modification Of Structural Characteristics Of Edible Films Amentioning

confidence: 99%

Development of Edible Films and Coatings with Antimicrobial Activity

Campos

Gerschenson

Flores

2010

Food Bioprocess Technol

596

282

View full text Add to dashboard Cite

show abstract

“…It is interesting to make positive use of such an interaction to ensure a sustained delivery of an active substance such as the antioxidant into the food stuff. In that aim, active packaging is now increasingly used as a reservoir for active substance delivery [34][35][36][37], complementing other techniques such as modified atmosphere packaging [38], edible coating [39,40] or oxygen scavengers [41,42].…”

Section: Introductionmentioning

confidence: 99%

Potential of Lignins as Antioxidant Additive in Active Biodegradable Packaging Materials

et al. 2013

View full text Add to dashboard Cite

is an open access repository that collects the work of Arts et Métiers ParisTech researchers and makes it freely available over the web where possible. Abstract Due to their polyphenolic structure lignins bear a number of interesting functional properties, such as antioxidant activity. Natural antioxidants are very much looked for in the aim of protection of light or oxygen sensitive goods and are being used in active packaging. Poly(lactide) (PLA)-lignin films were prepared by twin screw extrusion followed by thermo-compression using two different commercial sources of alkali lignins obtained from gramineous plants. A good dispersion of lignin in the matrix was observed. Mechanical properties of the compounded material were merely diminished and oxygen barrier properties slightly enhanced. The chromatographic study of the lignins revealed that the low molecular weight fraction of both lignins increased during the polymer processing. The migration of low molecular weight compounds in an ethanol/water solution simulating fatty foodstuff was performed and the antioxidant activity of the extract was analysed. It was found that the activity increases with increasing severity of the heat treatment because of the generation of free phenolic monomers during processing. These results open an interesting way for application of lignins as an active compound in packaging materials. Lignins do not impair the mechanical and barrier performance of the polymer and the plastics processing even allows for the generation of active substances.

show abstract

“…However, nowadays, the use of biopolymer films to improve shelf life of food by controlling the mass transfer of gases (water vapour, oxygen, carbon dioxide, aroma compounds, etc.) becomes progressively more economically important for the food industry (Elsabee & Abdou, 2013;Karbowiak, Debeaufort, Voilley, & Trystram, 2009). Water vapour permeability (WVP) and oxygen permeability (PO 2 ) represent the main barrier properties of most of the food packaging materials.…”

Section: Introductionmentioning

confidence: 99%

“…Water vapour permeability (WVP) and oxygen permeability (PO 2 ) represent the main barrier properties of most of the food packaging materials. Indeed, the mass transfer of these gases plays an important role in the hydration level of the packaged food and on the oxidation reactions and is therefore a key parameter in determining the shelf life of the food products (Karbowiak et al, 2009).…”

Section: Introductionmentioning

confidence: 99%