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Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
Mia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021, 26, 2569 .
AMA StyleMia Kurek, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort, Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules. 2021; 26 (9):2569.
Chicago/Turabian StyleMia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. 2021. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules 26, no. 9: 2569.
Active films made of chitosan and fish gelatin blends containing 5% (w/wt of polymers) of tyrosol, ferulic acid or caffeic acid were prepared by the casting method. The kinetic of release was assessed in water or in 1% (w/v) NaCl solution, at three temperatures (4, 25 and 32°C). Partition (Kf/S) and the effective diffusivity (D) was modelled which allowed to characterize the release mechanism. Tyrosol has a faster release at a higher concentration than the other antioxidants, because of its structure and a lower level of intermolecular interactions with the biopolymer matrix. There is less effect of temperature and of the salt content on the release of tyrosol contrarily to the phenolic acids. The NaCl solution (food simulant) induced conformational changes in the biopolymer network due to the modifications of the interactions between the gelatin, chitosan and antioxidants, inducing a less strengthen network and a faster release.
Nasreddine Benbettaieb; Ruth Cox; Michelle Gilbert; Frédéric Debeaufort. How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films? Future Foods 2021, 4, 100040 .
AMA StyleNasreddine Benbettaieb, Ruth Cox, Michelle Gilbert, Frédéric Debeaufort. How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films? Future Foods. 2021; 4 ():100040.
Chicago/Turabian StyleNasreddine Benbettaieb; Ruth Cox; Michelle Gilbert; Frédéric Debeaufort. 2021. "How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?" Future Foods 4, no. : 100040.
The agro‐food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost‐ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out‐of‐home catering. However, plastics pose serious end‐of‐life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro‐food industries generate significant quantities of waste or by‐products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers or nano‐ and micro‐objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable and active packaging.
Frédéric Debeaufort. Active biopackaging produced from by‐products and waste from food and marine industries. FEBS Open Bio 2021, 11, 984 -998.
AMA StyleFrédéric Debeaufort. Active biopackaging produced from by‐products and waste from food and marine industries. FEBS Open Bio. 2021; 11 (4):984-998.
Chicago/Turabian StyleFrédéric Debeaufort. 2021. "Active biopackaging produced from by‐products and waste from food and marine industries." FEBS Open Bio 11, no. 4: 984-998.
The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.
Sabina Galus; Margaux Gaouditz; Hanna Kowalska; Frédéric Debeaufort. Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. International Journal of Molecular Sciences 2020, 21, 9349 .
AMA StyleSabina Galus, Margaux Gaouditz, Hanna Kowalska, Frédéric Debeaufort. Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. International Journal of Molecular Sciences. 2020; 21 (24):9349.
Chicago/Turabian StyleSabina Galus; Margaux Gaouditz; Hanna Kowalska; Frédéric Debeaufort. 2020. "Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films." International Journal of Molecular Sciences 21, no. 24: 9349.
Hydrocolloid-based films containing natural phenolic antioxidants (gallic and trans-cinnamic acids at 5% w/wt of polymers) embedded in a gelatin/chitosan matrix were designed as sustainable active packaging. This work deals with characterizing the release mechanisms of the phenolic acids from the films immersed into food simulants (sugar or polyol solutions) having different water activities and viscosities. The films containing gallic acid exhibited higher antioxidant activities than the trans-cinnamic acid films. The use of sucrose or glycerol to reduce the water activity (aw) both decreases the iron chelating power (antioxidant) and the E Coli growth (antimicrobial). Interactions involved between macromolecules (chitosan and gelatin) and phenolic compounds influence the release kinetic parameters (diffusivity, convection and partition coefficients) that were studied according to the nature of solute, the water activity and the viscosity of the release media. Thermal analysis (TGA and DSC) revealed a plasticization by both sucrose and glycerol, which entered the film.
Nasreddine Benbettaïeb; Rima Mahfoudh; Sylvie Moundanga; Claire-Hélène Brachais; Odile Chambin; Frédéric Debeaufort. Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity. International Journal of Biological Macromolecules 2020, 160, 780 -794.
AMA StyleNasreddine Benbettaïeb, Rima Mahfoudh, Sylvie Moundanga, Claire-Hélène Brachais, Odile Chambin, Frédéric Debeaufort. Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity. International Journal of Biological Macromolecules. 2020; 160 ():780-794.
Chicago/Turabian StyleNasreddine Benbettaïeb; Rima Mahfoudh; Sylvie Moundanga; Claire-Hélène Brachais; Odile Chambin; Frédéric Debeaufort. 2020. "Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity." International Journal of Biological Macromolecules 160, no. : 780-794.
Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °C and used for the conception of pouches in which the FO was packaged. The prepared pouches, as well as the oil alone, are incubated at 50 °C for 21 days. The results show that the peroxide index of the oil stored in the gelatin-based pouches is almost stable and decreases on the 21st day. The specific extinction coefficients prove a more pronounced degradation of the non-package oil (control). In addition, the results of thiobarbituric acid reactive substances (TBARs) test reveal higher values in the control, with a tendency to continuously increase up until the 21st day. However, the oil stored in the pouches reveals less TBARs content, decreasing with oxidation time. The non-heated glucose-supplemented pouches showed the best results, suggesting a moderate and gradual development of the MR at 50 °C. The application of pouches based on gelatin films seems to be an effective and interesting tool for protecting FO against lipid oxidation, acting as perfectly biodegradable and sustainable containers for small doses.
Hela Kchaou; Mourad Jridi; Moncef Nasri; Frédéric Debeaufort. Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage. Coatings 2020, 10, 150 .
AMA StyleHela Kchaou, Mourad Jridi, Moncef Nasri, Frédéric Debeaufort. Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage. Coatings. 2020; 10 (2):150.
Chicago/Turabian StyleHela Kchaou; Mourad Jridi; Moncef Nasri; Frédéric Debeaufort. 2020. "Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage." Coatings 10, no. 2: 150.
The objective of this study was to apply cuttlefish (Sepia officinalis) skin protein isolate (CSPI) and hydrolysates (CSPH), using commercial Savinase® and Purafect® enzymes, as bioactive additives in the elaboration of gelatin-based films. CSPH and CSPI enriched films were colored and exhibited a higher UV-barrier properties compared to gelatin film. In addition, compared to CSPI added film, an increase of the glass transition temperature by 20 % and 4 %, respectively, for Purafect and Savinase hydrolysates enriched films was noted. However, elongation at break decreased significantly for CSPH incorporated films by 2.5-fold. The tensile strength was reduced by 28.2 % and 44.4 % for Purafect and Savinase hydrolysates added films, respectively. Furthermore, a decrease of water contact angle by 45 % and 51 % for films added with Purafect and Savinase hydrolysates, respectively, was displayed compared to gelatin film. Interestingly, CSPH enriched films also displayed higher antioxidant potential than control gelatin films evaluated by several in vitro assays.
Hela Kchaou; Mourad Jridi; Nasreddine Benbettaieb; Frédéric Debeaufort; Moncef Nasri. Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties. Food Packaging and Shelf Life 2020, 24, 100477 .
AMA StyleHela Kchaou, Mourad Jridi, Nasreddine Benbettaieb, Frédéric Debeaufort, Moncef Nasri. Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties. Food Packaging and Shelf Life. 2020; 24 ():100477.
Chicago/Turabian StyleHela Kchaou; Mourad Jridi; Nasreddine Benbettaieb; Frédéric Debeaufort; Moncef Nasri. 2020. "Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties." Food Packaging and Shelf Life 24, no. : 100477.
This study aims to assess the effect of heating temperatures on structure, physicochemical and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with glucose by the Maillard reaction.Glucose was incorporated at a 0.5 glucose/lysine molar ratio into the fish gelatin film forming solutions. The products of the Maillard reaction were generated by heating the films during 24 h in a temperature range of 90–130 °C. An enhancement of some films properties was obtained after the induction of the Maillard reaction. Indeed, the water solubility and wettability were reduced. On the contrary, a rise of color intensity, UV-barrier property, radical scavenging activities and iron reducing effects was observed. These enhancements occurred also without glucose addition thanks to the heating treatment, but to a lesser extend. In addition, an increase of thermal stability due to structural changes was revealed by means of XRD, TGA and DSC analyses. As evidenced by the different experiments used for the determination of the antioxidant activity (DPPH• and ABTS free radicals scavenging activity, reducing power and β-carotene bleaching inhibition) the antioxidant activity of films containing glucose displayed an optimum after being treated at 90 °C. On the contrary, it decreased or kept constant at higher temperatures, probably due to the degradation or further stages of Maillard reactions. Moreover, the thermal treatment alone (T ≥ 100 °C) can be a useful tool for enhancing the antioxidant activity of gelatin films. Finally, the Maillard reaction has a good potential to induce and generate bioactive compounds in gelatin films for food protection.
Hela Kchaou; Nasreddine Benbettaieb; Mourad Jridi; Moncef Nasri; Frédéric Debeaufort. Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocolloids 2019, 97, 105196 .
AMA StyleHela Kchaou, Nasreddine Benbettaieb, Mourad Jridi, Moncef Nasri, Frédéric Debeaufort. Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocolloids. 2019; 97 ():105196.
Chicago/Turabian StyleHela Kchaou; Nasreddine Benbettaieb; Mourad Jridi; Moncef Nasri; Frédéric Debeaufort. 2019. "Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films." Food Hydrocolloids 97, no. : 105196.
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 alcohols is observed at 53%RH. All compounds have an ideal sorption behaviour (logarithmic increase) except 1-hexanal. The sorption of 1-hexanal, 1-hexanol, 2-hexen-1-ol and 3-hexanone induced an antiplasticization of the network by increasing the film Tg by more than 5 °C. On the contrary, phenol was an efficient plasticizer at least as high as moisture.
Nasreddine Benbettaïeb; Claire O'Connell; Anne-Sophie Viaux; Elias Bou-Maroun; Anne-Marie Seuvre; Claire-Hélène Brachais; Frédéric Debeaufort. Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions. Food Chemistry 2019, 298, 125064 .
AMA StyleNasreddine Benbettaïeb, Claire O'Connell, Anne-Sophie Viaux, Elias Bou-Maroun, Anne-Marie Seuvre, Claire-Hélène Brachais, Frédéric Debeaufort. Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions. Food Chemistry. 2019; 298 ():125064.
Chicago/Turabian StyleNasreddine Benbettaïeb; Claire O'Connell; Anne-Sophie Viaux; Elias Bou-Maroun; Anne-Marie Seuvre; Claire-Hélène Brachais; Frédéric Debeaufort. 2019. "Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions." Food Chemistry 298, no. : 125064.
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits’ surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit’s surface and the hydrocolloid-based coatings affect the efficiency of the coatings.
Ewelina Basiak; Martin Geyer; Frédéric Debeaufort; Andrzej Lenart; Manfred Linke. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. International Journal of Molecular Sciences 2019, 20, 2220 .
AMA StyleEwelina Basiak, Martin Geyer, Frédéric Debeaufort, Andrzej Lenart, Manfred Linke. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. International Journal of Molecular Sciences. 2019; 20 (9):2220.
Chicago/Turabian StyleEwelina Basiak; Martin Geyer; Frédéric Debeaufort; Andrzej Lenart; Manfred Linke. 2019. "Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis." International Journal of Molecular Sciences 20, no. 9: 2220.
Poly(lactic acid) or PLA is currently considered as one of the most promising substitutes of conventional plastics, with low environmental impact, especially for food packaging applications. Nevertheless, some drawbacks, such as high permeability to oxygen, are still limiting its industrial applications. The objective of this study was to highly increase the oxygen barrier performance of PLA without compromising its sustainable nature and following the principles of circular economy perspective. Coproducts coming from mill industries, such as wheat gluten proteins (WG), were used to produce PLA-WG-PLA multilayer complexes with improved barrier performance. Different technologies of industrial interest were considered: high-pressure homogenization of WG film forming dispersions, corona treatment of industrial PLA films, wet casting and spin coating for tailoring the WG coating thickness, and hot-pressing for shaping the multilayers. The impact of all these strategies on the properties (surface and bulk) and performances (barrier and adhesion) were investigated on the single constituent layers as well as on the final laminate. The most efficient complex increased more than 20 times (or 2000%) the barrier properties to oxygen and ∼20% the barrier properties to water vapor, considering application conditions (50% relative humidity and 25 °C). The low thickness (∼60 μm) of this complex also matched the requirement for flexible packaging applications. High-pressure homogenization, WG coating thickness, and hot-pressing positively and highly impacted the final properties of the multilayer, while the contribution of corona treatment was limited. This study unambiguously evidenced the potential of PLA-WG-PLA complexes as a valid sustainable substitute for high performing conventional plastics, and it could open an unexplored PLA market opportunity. In addition, it could motivate further investigations on PLA-based laminates for industrial interest, using other biopolymers from agro-industrial waste or byproducts.
Jeancarlo R. Rocca-Smith; Roberta Pasquarelli; Aurélie Lagorce-Tachon; Jérôme Rousseau; Stéphane Fontaine; Véronique Aguié-Béghin; Frédéric Debeaufort; Thomas Karbowiak. Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties. ACS Sustainable Chemistry & Engineering 2019, 7, 3759 -3771.
AMA StyleJeancarlo R. Rocca-Smith, Roberta Pasquarelli, Aurélie Lagorce-Tachon, Jérôme Rousseau, Stéphane Fontaine, Véronique Aguié-Béghin, Frédéric Debeaufort, Thomas Karbowiak. Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties. ACS Sustainable Chemistry & Engineering. 2019; 7 (4):3759-3771.
Chicago/Turabian StyleJeancarlo R. Rocca-Smith; Roberta Pasquarelli; Aurélie Lagorce-Tachon; Jérôme Rousseau; Stéphane Fontaine; Véronique Aguié-Béghin; Frédéric Debeaufort; Thomas Karbowiak. 2019. "Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties." ACS Sustainable Chemistry & Engineering 7, no. 4: 3759-3771.
A method to characterising the surface water relations of coated fresh fruit has been developed. Based on a modification of the Fick’s law of diffusion, application of this method allows for a quantitative assessment of the impact of produce type and of production method of coating, and environment on water losses both of the fruit body and the coating. Resistances in the water vapour pathway were analysed to determine the effects of coating on the surface water relations of plums. Experiments were conducted, evaluating the dynamic behaviour of two different starch-based coatings both at high and low potential water losses. Applying three layer-coatings, both starch and starch-whey protein coatings increased the total resistance in the water vapour pathway of individual plums by 60–75% at high transpiration potentials. Even at low transpiration potentials, an increase of 11–20% was observed. The starch coating tended to have a slightly lower effectiveness than the coating enriched with 20% whey protein.
Ewelina Basiak; Manfred Linke; Frédéric Debeaufort; Andrzej Lenart; Martin Geyer. Dynamic behaviour of starch-based coatings on fruit surfaces. Postharvest Biology and Technology 2018, 147, 166 -173.
AMA StyleEwelina Basiak, Manfred Linke, Frédéric Debeaufort, Andrzej Lenart, Martin Geyer. Dynamic behaviour of starch-based coatings on fruit surfaces. Postharvest Biology and Technology. 2018; 147 ():166-173.
Chicago/Turabian StyleEwelina Basiak; Manfred Linke; Frédéric Debeaufort; Andrzej Lenart; Martin Geyer. 2018. "Dynamic behaviour of starch-based coatings on fruit surfaces." Postharvest Biology and Technology 147, no. : 166-173.
This study investigates the effect of Maillard reactions (MR) on the physico-chemical and biological properties of fish gelatin based edible films. Glucose was incorporated in gelatin film forming solutions at different glucose/lysine molar ratios: 0.5/1.0, 1.0/1.0 and 5.0/1.0. The MR was then induced by heating films at 90 °C for 24 h in dry conditions. Color changes and browning index measurements were used to pursue the MR kinetic. Results showed that the development of MR products was dependent on the glucose content and on the reaction time. Mechanical and thermal properties of treated films displayed an increase in tensile strength, elongation at break and glass transition temperature with the glucose addition and heating time. In addition, barrier properties against UV light and water resistance (water solubility and water contact angle measurements) increased due to the gelatin-glucose interactions generated at high temperature. The in vitro antioxidant activity of fish gelatin films modified by MR was studied by using DPPH free radical scavenging, total antioxidant activity and the reducing power. The antioxidant activity was significantly enhanced with mainly the glucose content and, in a less extent, with the reaction time. Consequently, fish-gelatin based films cross-linked through the Maillard reactions pathway are promising for food edible packaging materials to protect products toward oxidation.
Hela Kchaou; Nasreddine Benbettaïeb; Mourad Jridi; Ola Abdelhedi; Thomas Karbowiak; Claire-Hélène Brachais; Marie-Laure Léonard; Frédéric Debeaufort; Moncef Nasri. Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocolloids 2018, 83, 326 -339.
AMA StyleHela Kchaou, Nasreddine Benbettaïeb, Mourad Jridi, Ola Abdelhedi, Thomas Karbowiak, Claire-Hélène Brachais, Marie-Laure Léonard, Frédéric Debeaufort, Moncef Nasri. Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocolloids. 2018; 83 ():326-339.
Chicago/Turabian StyleHela Kchaou; Nasreddine Benbettaïeb; Mourad Jridi; Ola Abdelhedi; Thomas Karbowiak; Claire-Hélène Brachais; Marie-Laure Léonard; Frédéric Debeaufort; Moncef Nasri. 2018. "Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions." Food Hydrocolloids 83, no. : 326-339.
In order to improve the quality of food and to extend their shelf life, a new generation of active edible films is being especially intended after the incorporation of organic acids, enzymes, antimicrobial proteins, phenolic compounds, or other functional ingredients such as probiotics, flavors, vitamins and nutraceuticals. These active compounds have different mechanisms of action related to their structure, their concentration, the nature of micro-organism targeted, the process of encapsulation or incorporation in the biopolymer film-networks. The application of the active films by direct contact or indirect contact via the head space also affects the bioactivity of these compounds. This article critically reviews the published work on active edible-films and their applications for food preservation. The classes of active compounds and their action mechanisms are firstly discussed. Then, an extended overview on their effect on model food (simulants) or on real food during storage was also addressed. Edible films offer two main advantages over the direct incorporation of the antimicrobial or antioxidant agents into the bulk food: 1) to control the diffusion of active compounds at the surface of the food and 2) to reduce the amount of preservatives added in the food.
Nasreddine Benbettaïeb; Frédéric Debeaufort; Thomas Karbowiak. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Critical Reviews in Food Science and Nutrition 2018, 59, 3431 -3455.
AMA StyleNasreddine Benbettaïeb, Frédéric Debeaufort, Thomas Karbowiak. Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity. Critical Reviews in Food Science and Nutrition. 2018; 59 (21):3431-3455.
Chicago/Turabian StyleNasreddine Benbettaïeb; Frédéric Debeaufort; Thomas Karbowiak. 2018. "Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity." Critical Reviews in Food Science and Nutrition 59, no. 21: 3431-3455.
Sustainable hydrocolloid-based films containing natural antioxidants - caffeic and p-coumaric acids at different concentrations 0.5, 1, 5 and 10% w/wt of polymers- were designed for packing fatty foods. Antioxidant activities and kinetics for all film formulations were assessed using radical scavenging activity (DPPH), reducing power and iron chelating ability. Release kinetics of the antioxidants from the films into a food simulant (96 % ethanol) were analyzed. The intermolecular interactions between antioxidants and polymers chains were assessed by FTIR-ATR and related to the film properties. Antioxidant activity of pure compounds (powder), showed that caffeic acid (IC50= 4µg/mL) had higher activity than of p-coumaric acid (IC50=33 µg/mL). Films containing caffeic acid exhibited higher antioxidant activity, reducing power and iron chelating ability than p-coumaric acid films. The antioxidant activity is concentration dependent. However, the percentage of release (PR) in ethanol (96%) is not influenced by the initial concentration. PR is 88±9 and 82±5 % respectively for caffeic and p-coumaric acids. Determination of the partition (Kp) and the apparent diffusion (D) coefficients allowed to better characterizing the release kinetic mechanisms. The partition coefficient of caffeic acid (Kp=454) and p-coumaric acid (Kp=480) are not influenced by the initial concentration. The diffusion coefficients (D) of caffeic and p-coumaric acids were of same order but they slightly increased with the antioxidant concentration and probably related to antioxidant activity. FTIR displayed that amide B and amide-III are involved in the interactions occurring between polymers chains and antioxidants. However, interactions are of only low energy and unable to significantly affect the structure of films and consequently the release kinetics.
Nasreddine Benbettaieb; James Nyagaya; Anne-Marie Seuvre; Frédéric Debeaufort. Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food. Journal of Agricultural and Food Chemistry 2018, 66, 6906 -6916.
AMA StyleNasreddine Benbettaieb, James Nyagaya, Anne-Marie Seuvre, Frédéric Debeaufort. Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food. Journal of Agricultural and Food Chemistry. 2018; 66 (26):6906-6916.
Chicago/Turabian StyleNasreddine Benbettaieb; James Nyagaya; Anne-Marie Seuvre; Frédéric Debeaufort. 2018. "Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food." Journal of Agricultural and Food Chemistry 66, no. 26: 6906-6916.
As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derived from petrol. Moreover, starch could also be used to create edible coatings for fresh foods in order to extend shelf life. As such, wheat starch films with two glycerol contents were formulated to mimic the effects of compounds currently used to coat fruit. Their structural and functional properties were characterized. This study found that the transfer properties of starch films containing 33% of plasticizer was less effective than film comprised of 50% glycerol. Water diffusivity, oxygen permeability, and water vapor permeability at two different humidity gradients, surface tension, works of surface adhesion and cohesion, and moisture sorption were tested. Glycerol content does not play a significant role on the color or mechanical properties. This work shows that glycerol can strongly affect the functional properties of starch-based coatings and films.
Ewelina Basiak; Andrzej Lenart; Frédéric Debeaufort. How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films. Polymers 2018, 10, 412 .
AMA StyleEwelina Basiak, Andrzej Lenart, Frédéric Debeaufort. How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films. Polymers. 2018; 10 (4):412.
Chicago/Turabian StyleEwelina Basiak; Andrzej Lenart; Frédéric Debeaufort. 2018. "How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films." Polymers 10, no. 4: 412.
This work deals with the study of the release kinetics of some natural antioxidants (ferulic acid, caffeic acid and tyrosol) from chitosan-fish gelatin edible films immersed ethanol at 96%, as well as the kinetics of their antioxidant activity using the DPPH assay. The aim was to determine how film functional properties influence the release kinetic and antioxidant activity. The addition of antioxidants to chitosan-fish gelatin matrix decreased the water vapour permeability by more than 30%. The tensile strength (TS) increased up to 50% after the incorporation of antioxidants. Some molecular interactions between polymer chains and antioxidants were confirmed by FTIR where spectra displayed a shift of the amide-III peak. Films containing caffeic acid or a caffeic-ferulic acid mixture exhibited the highest radical scavenging activity, leading to a 90% antioxidant activity at equilibrium but the release rate controlled the efficacy of the system.
Nasreddine Benbettaïeb; Cadhla Tanner; Philippe Cayot; Thomas Karbowiak; Frédéric Debeaufort. Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings. Food Chemistry 2018, 242, 369 -377.
AMA StyleNasreddine Benbettaïeb, Cadhla Tanner, Philippe Cayot, Thomas Karbowiak, Frédéric Debeaufort. Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings. Food Chemistry. 2018; 242 ():369-377.
Chicago/Turabian StyleNasreddine Benbettaïeb; Cadhla Tanner; Philippe Cayot; Thomas Karbowiak; Frédéric Debeaufort. 2018. "Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings." Food Chemistry 242, no. : 369-377.
International audienceThe bioconversion of fish by-products through the development of biodegradable films offers the possibility to their valorization and, on the other side, to decrease the use of synthetic packaging, responsible for several ecological problems due to their non-biodegradability. Thus, in the present study, blend films (Bl-F) and bilayer films (Bi-F) based on commercial bovine gelatin (CBG) and smooth-hound viscera proteins, incorporated or not with sulfated polysaccharides (SP) or smooth-hound peptides (SHP) with molecular weight below 1 kDa, were successfully made using the casting method. Results of the scanning electron microscopy micrographs showed that the two biopolymers were compatible. Moreover, the mechanical properties analyses revealed that films based on the smooth-hound viscera proteins possessed higher tensile strength (TS) but lower elongation at break (EAB), compared to the gelatin film, where Bl-F were mechanically stronger and less deformable than Bi-F. Based on the differential scanning calorimetry analyses, Bl-F have the highest glass transition temperature (Tg) (63–67 °C), confirming their glassy character at room conditions. In addition, Bl-F were found more effective on preventing moisture transfer, in a 30–84% relative humidity differential, than Bi-F, though the SHP addition slightly reduced the water vapor barrier efficiency. The analysis of surface properties demonstrated that all films possessed hydrophobic surface. Interestingly, SHP and SP addition greatly enhanced the antioxidant property of the films allowing them to be successfully used for food industries as bioactive packaging materials
Ola Abdelhedi; Rim Nasri; Mourad Jridi; Hela Kchaou; Benbettaïeb Nasreddine; Thomas Karbowiak; Frédéric Debeaufort; Moncef Nasri. Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties. Food Hydrocolloids 2018, 74, 176 -186.
AMA StyleOla Abdelhedi, Rim Nasri, Mourad Jridi, Hela Kchaou, Benbettaïeb Nasreddine, Thomas Karbowiak, Frédéric Debeaufort, Moncef Nasri. Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties. Food Hydrocolloids. 2018; 74 ():176-186.
Chicago/Turabian StyleOla Abdelhedi; Rim Nasri; Mourad Jridi; Hela Kchaou; Benbettaïeb Nasreddine; Thomas Karbowiak; Frédéric Debeaufort; Moncef Nasri. 2018. "Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties." Food Hydrocolloids 74, no. : 176-186.
Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods (aw≈0.5), high moisture foods (aw≈1) and liquid foods (aw≈1). This study undoubtedly shows that both the chemical potential of water and its physical state influence the hydrolytic degradation of PLA films. From a practical point of view, PLA packaging is very well suited for semi-dry foods, but is highly sensitive to high moisture and liquid foods.
J.R. Rocca-Smith; N. Chau; D. Champion; C.-H. Brachais; E. Marcuzzo; A. Sensidoni; F. Piasente; T. Karbowiak; F. Debeaufort. Effect of the state of water and relative humidity on ageing of PLA films. Food Chemistry 2017, 236, 109 -119.
AMA StyleJ.R. Rocca-Smith, N. Chau, D. Champion, C.-H. Brachais, E. Marcuzzo, A. Sensidoni, F. Piasente, T. Karbowiak, F. Debeaufort. Effect of the state of water and relative humidity on ageing of PLA films. Food Chemistry. 2017; 236 ():109-119.
Chicago/Turabian StyleJ.R. Rocca-Smith; N. Chau; D. Champion; C.-H. Brachais; E. Marcuzzo; A. Sensidoni; F. Piasente; T. Karbowiak; F. Debeaufort. 2017. "Effect of the state of water and relative humidity on ageing of PLA films." Food Chemistry 236, no. : 109-119.
This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP), on the structure and antioxidant activity of chitosan-lignin bio-composite films. Laser light scattering analysis revealed that smaller lignin particles were obtained after HP processing, around 0.6μm, compared to HS treatment, between 2.5 and 5μm. Moreover, these particles were more homogeneously distributed in the chitosan film matrix after HP process, while some aggregates remained after HS treatment, as highlighted by two-photon microscopy. The surface hydrophobicity of the composite films, as measured by water contact angle, increased after the two homogenization treatments. Finally, the antioxidant activity of the composite films was determined using the DPPH· assay. No significant difference in the radical scavenging activity was noticeable, neither after HS nor HP processing. However, a migration of lignin residues from the film to the extraction medium was noticed, particularly for HP process.
Kevin Crouvisier-Urion; Aurélie Lagorce-Tachon; Camille Lauquin; Pascale Winckler; Wirongrong Tongdeesoontorn; Sandra Domenek; Frédéric Debeaufort; Thomas Karbowiak. Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films. Food Chemistry 2017, 236, 120 -126.
AMA StyleKevin Crouvisier-Urion, Aurélie Lagorce-Tachon, Camille Lauquin, Pascale Winckler, Wirongrong Tongdeesoontorn, Sandra Domenek, Frédéric Debeaufort, Thomas Karbowiak. Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films. Food Chemistry. 2017; 236 ():120-126.
Chicago/Turabian StyleKevin Crouvisier-Urion; Aurélie Lagorce-Tachon; Camille Lauquin; Pascale Winckler; Wirongrong Tongdeesoontorn; Sandra Domenek; Frédéric Debeaufort; Thomas Karbowiak. 2017. "Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films." Food Chemistry 236, no. : 120-126.