Protection of Active Aroma Compound against Moisture and Oxygen by Encapsulation in Biopolymeric Emulsion-Based Edible Films

Abstract

Edible films made of iota-carrageenans display interesting advantages: good mechanical properties, stabilization of emulsions, and reduction of oxygen transfers. Moreover, the addition of lipids to iota-carrageenan-based films to form emulsified films decreases the transfer of water vapor and can be considered to encapsulate active molecules as flavors. The aim of this study was to better understand the influence of the composition and the structure of the carrageenan-based film matrices on its barrier properties and thus on its capacity to encapsulate and to protect active substances encapsulated. Granulometry, differential scanning calorimetry, and Fourier transform infrared spectroscopy characterizations of films with or without flavor and/or fat showed that the flavor compound modifies the film structure because of interactions with the iota-carrageenan chains. The study of the water vapor permeability (WVP), realized at 25 and 35 degrees C and for three relative humidity differentials (30-100%, 30-84%, 30-75%), showed that the flavor compound increases significantly the WVP, especially for the weaker gradients, but has no effect on the oxygen permeability. This study brings new understanding of the role of carrageenan as a film matrix and on its capacity to protect encapsulated flavors.

Physical effects upon whey protein aggregation for nano-coating production

“…κ-carrageenan and chitosan), by a layer-by-layer (LbL) self-assembly technique. These nanolayered coatings exhibited lower WVP and oxygen permeability (O2P) values ) when compared with those obtained for conventional edible films composed of chitosan (Fajardo et al, 2010) and of ι-carrageenan (Hambleton, Debeaufort, Beney, Karbowiak, & Voilley, 2008) -see Table 5. Also, the κ-carrageenan/chitosan nanolayered coating showed a WVP value which was very similar to that obtained for an alginate/chitosan (Carneiro-da-Cunha et al, 2010) and κ-carrageenan/lysozyme nanolayered coating (see Table 5).…”

Conservation of Williams pear using edible coating with alginate and carrageenan

“…The results show that the alginate coating had lower permeability and showed a significant difference (p ≤ 0.05) from carrageenan coating. According to Hambleton et al (2008), the water vapor permeability values of the alginate film were lower than those of the carrageenan film. This is probably due to ionic crosslinking in alginate films reducing the segmental mobility of the polymer.…”

Liquid and vapour water transfer through whey protein/lipid emulsion films

“…The specific surface corresponds to the developed area of dispersed oil globules (expressed as m 2 mL −1 ) normalised by the volume of the lipid phase. 13 www.interscience.wiley.com/jsfa…”