Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound

Hambleton, A.; Debeaufort, Frédéric; Bonnotte, Aline; Voilley, Andrée

doi:10.1016/j.foodhyd.2009.04.001

Cited by 105 publications

(63 citation statements)

References 28 publications

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“…Film casting procedure Films were prepared according to the method of Hambleton et al (2009) with some modifications. The film-forming solution was prepared by dispersing 1 g of sodium alginate in distilled water at 50°C for 30-45 min under magnetic stirring (Arex Hot plate stirrer, VELP Scientifica, Usmate, Italy) connected to a temperature controller (VTF digital termorregulator, VELP Scientifica, Usmate, Italy).…”

Section: Determination Of Lmo Concentrationmentioning

confidence: 99%

“…are water soluble. Due to this phase incompatibility, the manufacture of active films and coatings containing essential oils requires the utilization of emulsifying agents to ensure even distribution of the oil micro-droplets throughout the film (Hambleton et al 2009). In these systems the oil droplets can be unstable and grow by coalescence until a fraction of the lipids separate off and rise to the upper surface of the film rendering it less effective for shelf life extension (Jiménez et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Edible antimicrobial films based on microencapsulated lemongrass oil

Bustos

Matiacevich

2015

J Food Sci Technol

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Edible films and coatings have been proposed as viable alternatives for the preservation of fresh food such as fruit, meat, fish and cheese. They can be designed to contain natural antioxidants, vitamins and antimicrobials in order to extend shelf life of the product keeping the natural sensorial properties. Essential oils have been targeted as potential active principles for edible films and coatings given their wellrecognized antioxidant, antimicrobial and sensory properties. In the present work, lemongrass oil (LMO) microcapsules were prepared by the emulsification-separation method using sodium caseinate as wall material. Microcapsules had an average size of 22 μm and contained over 51 % oil in their nucleus. The release kinetics of the LMO components was studied for both, microcapsules and microcapsule containing films. Experimental data for the controlled release of LMO components showed good correlation with Peppas and Weibull models. The effect of the alginate matrix on the release parameters of the mathematical models could be detected by the modification of the b constant of the Weibull equation which changed from 0.167 for the microcapsules to 0.351 for the films. Films containing LMO at concentrations of 1250, 2500 and 5000 ppm were able to inhibit growth of Escherichia coli ATCC 25922 and Listeria monocytogenes ISP 65-08 in liquid cultures. A possible future application of these films for shelf life extension of fresh food is discussed.

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Section: Determination Of Lmo Concentrationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Edible antimicrobial films based on microencapsulated lemongrass oil

Bustos

Matiacevich

2015

J Food Sci Technol

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“…Alginate films with high salt concentrations are used as an edible susceptor to increase crunchiness when cooking or warming breaded foods in microwave ovens (Albert et al 2012). Additionally, alginates are also prepared as emulsifiable films, which have good barrier and mechanical properties and provide better protection for encapsulated active substances (Hambleton et al 2009). Siah et al (2015) formed film directly from raw seaweed.…”

Section: Introductionmentioning

confidence: 99%

Cellulosic Pulp Fiber as Reinforcement Materials in Seaweed-Based Film

et al. 2016

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Composite materials made from renewable resources can minimize the environmental pollution. In this work, biocomposite films were produced using seaweed as matrix and empty fruit bunch (EFB) pulp fibers as reinforcement. Based on the results, the EFB pulp-seaweed composite films exhibited better mechanical properties than the seaweed film. It was also observed that 50% EFB pulp loading gave the highest tensile strength (81.4 MPa) and elongation at break (5.4%). This phenomenon was supported by SEM analysis, in which more fiber breakage than fiber pull-out was observed on the tensile fracture surface of composite film. Additionally, no agglomeration of the pulp fibers was observed. Instead, the pulp fibers were homogenously distributed throughout the film. In contrast, the contact angle of the seaweed-based films started to decrease once the pulp fibers were added. The decrease in the contact angle was attributed to the hydrophilic nature of the pulp fibers. Nevertheless, the contact angle values of all composite films were still comparatively high and thus, this would not affect their application as a packaging film.

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“…Aroma compounds are small organic molecules, for example alcohols, esters, aldehydes, ketones, alkenes, pyridines, etc., having high saturated vapour pressure and are generally hydrophobic (Hambleton, Debeaufort, Bonnotte, & Voilley, 2009;Boonsong, Laohakunjit, Kerdchoechuen, & Tusvil, 2009). The permeability of these volatile compounds through polymer films is a function of their adsorption, solubility and diffusivity in the film guided by composition and structure of the film matrix (Boonsong et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

Chowdhury

Das²

2015

IJFS

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The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material. For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) > taste (Highly important) > colour (Highly important) > strength (Important) for tea, and taste (Highly important) > aroma (Highly important) > colour (Important) > appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as 'Very good' when the foods were packed in starch-HPMC/AM film. When the products were packed in market-available polypouches they exhibited similar attributes. With the exception of 'Very good' maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the 'Good'-'Satisfactory' range. The overall sensory score of tea was also maintained as 'Very good' in starch-HPMC film.

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Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound

Cited by 105 publications

References 28 publications

Edible antimicrobial films based on microencapsulated lemongrass oil

Edible antimicrobial films based on microencapsulated lemongrass oil

Cellulosic Pulp Fiber as Reinforcement Materials in Seaweed-Based Film

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic

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