Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities

Aphibanthammakit, Chutima; Nigen, Michaël; Gaucel, Sébastien; Sánchez, Christian; Chalier, Pascale

doi:10.1016/j.foodhyd.2018.04.032

Cited by 25 publications

(11 citation statements)

References 69 publications

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“…According to Aphibanthammakit, Nigen, Gaucel, Sanchez, and Chalier (2018) films made from biopolymers have bipolar surface properties, i.e. the total surface energy of the films depends on the energy provided by the polar and dispersive (no polar) components of the material surface.…”

Section: Surface Energy Measurements Water Contact Angle (Wca) and Scanning Electron Microscopy (Sem) Of The Thermo-compressed Surfacesmentioning

confidence: 99%

Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

2019

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The manufacture of food packaging materials from food hydrocolloids has been widely studied during the last decades and multiple alternatives have been investigated, with research mainly focusing on improving the physicochemical and mechanical properties of the different materials. Processing food hydrocolloids by reactive extrusion (REx) for the development of food packaging has, however, been poorly studied. Four film systems were prepared from corn (Zea mays) thermoplastic starch (TPS) containing either cellulose acetate (C) or chromium octanoate (Cat -a potential food grade catalyst), or a blend of both (C + Cat). Processing was done under REx conditions using a twin-screw extruder. An exhaustive study of the resulting materials was carried out in terms of the structural, physicochemical, thermal, surface, mechanical and compostable properties related to their potential use in food packaging applications. The most hydrophobic material was the C-containing film. However, this physicochemical behavior was different on the film surface, thus suggesting molecular rearrangements within the material. The Cat-containing films were darker than the other materials. The mechanical behavior observed in the Cat-containing films was particularly interesting as it suggests that these film systems could be used as shape memory materials for food packaging applications, as long as the following mechanical conditions are not exceeded: 5.02% strain and 0.43 MPa stress. All the films tested were biodegradable. We confirmed that Cat-containing film systems produced non-compostable materials at high concentrations (1 mg/mL), as measured by its effect on lettuce seedlings. This confirms that biodegradable materials are not necessarily compostable.

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Section: Surface Energy Measurements Water Contact Angle (Wca) and Scanning Electron Microscopy (Sem) Of The Thermo-compressed Surfacesmentioning

confidence: 99%

Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

2019

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“…According to Aphibanthammakit et al. [ 49 ] films made from biopolymers have bipolar surface properties, i.e., the total surface energy of the films is a function of the energy provided by the polar and dispersive (no polar) components of the material surface. This is in line with the results obtained here: both the polar and dispersive components contributed to the total surface energy for all the film systems ( Figure ).…”

Section: Resultsmentioning

confidence: 99%

Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

Herniou--Julien

Gutiérrez

2021

Starch Stärke

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Several alternatives have been proposed to improve the properties of starch‐based films. However, single step processing and modification procedures such as reactive extrusion (REx) have been little studied in conjunction with carbohydrate polymers. Films were prepared from native and carboxymethylated plantain (Musa ssp., group AAB, sub‐group clone Harton) flour/polystyrene (PS) blends, with glycerol as a plasticizer, by REx using a twin‐screw extruder with chromium octanoate (Cr(Oct)3) as a catalyst (Cat), followed by thermo‐molding. The structural, physicochemical, thermal, surface, mechanical (shape memory) and antimicrobial properties relevant to the potential use of the films in food packaging applications, were then exhaustively characterized. The developed films could be used as shape materials due to their mechanical properties, which featured elastic, creep, and plastic zones, as long as the following mechanical thresholds are not reached: 1.00% strain and 1.14 MPa stress (for the film with the best characteristics). The results of the TGA, mechanical properties tests and antimicrobial activity assay suggest that Maillard reactions can occur simultaneously with the cross‐linking reactions generated by the Cat between the natural and synthetic polymers. The films made with the carboxymethylated flour were less hydrophilic than those prepared using the native flour due to the establishment of a higher dipole moment.

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“…The filmogenic solutions have been prepared by dispersing the biopolymer at a concentration enabling its complete dispersion in a suitable solvent. Being easy to solubilize in water, SPI was simply dispersed in water under heating (30 min at 50°C) to break the non-covalent bonds (mainly van der Waals interactions) and to favor interaction with water of the polymer chains (Ben Arfa et al, 2007a; Aphibanthammakit et al, 2018). By contrast, WG proteins having a low solubility in water because of a low content of ionized polar amino acids, many hydrophobic interactions between non-polar amino acids and the presence of inter and intra-molecular disulfide bonds stabilizing high molecular weight protein fractions, its dispersion in water required sodium sulfite to reduce disulfide bonds and acetic acid to lower the pH value at 4 (Gastaldi et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release

et al. 2019

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Aroma compounds are known to be efficient active agents for a broad range of applications (antimicrobial, anti-oxidant, insect repellent…) that are highly sought when aiming at extending shelf life of food or biological products. However, they are intrinsically odorant and volatile at ambient temperature, which restricts the processing routes used to introduce them in a polymeric matrix and can affect their mode of action and limit efficiency. Indeed, due to their high sensitivity toward temperature they can be lost or transformed during processing. Acting after being released in the headspace, their concentration has to be controlled to avoid any odorant contamination of the targeted products. Hence, the ability for an aroma compound to be retained in a polymeric matrix, and then released when submitted to a triggering effect, are the two main requirements that should be satisfied. The volatile nature of the aroma compound offer the possibility when introduce in the packaging to act by direct or indirect contact with the product and thus to be used in different ways; as a coating layer directly applied on the product surface, as a self-supported film or as coated paper when associated with a paper sheet, as well as an object that could be inserted in the package. As biopolymers such as proteins and polysaccharides are able to retain aroma compounds but also to favor their release by modification of their structure when the relative humidity (RH) and temperature change, they are relevant carriers of these specific aroma compounds. Examples of how active packaging systems with limonene, eugenol and carvacrol as active agents were designed and elaborated. These examples will be presented with a special focus on the processing conditions and the way to improve their aroma compound retention and the release control (biopolymer nature, cyclodextrin clay addition…). Avrami's equation has been used to model the transfer of aroma compound and to advantageously compare it taking into account the mechanism in relation to the biopolymer structural changes.

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Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities

Cited by 25 publications

References 69 publications

Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release

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