Hambleton Alicia, Debeaufort Frédéric, Beney Laurent, Karbowiak Thomas, Voilley Andrée
ENSBANA-EMMA, Université de Bourgogne, 1 esplanade Erasme, F-21000 Dijon, France.
Biomacromolecules. 2008 Mar;9(3):1058-63. doi: 10.1021/bm701230a. Epub 2008 Feb 8.
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.
由iota-卡拉胶制成的可食用薄膜具有一些有趣的优点：良好的机械性能、乳液稳定性以及减少氧气传输。此外，向基于iota-卡拉胶的薄膜中添加脂质以形成乳化薄膜可降低水蒸气的传输，并且可以认为其能够封装诸如风味剂等活性分子。本研究的目的是更好地理解基于卡拉胶的薄膜基质的组成和结构对其阻隔性能的影响，进而对其封装和保护封装活性物质的能力的影响。对添加或未添加风味剂和/或脂肪的薄膜进行粒度分析、差示扫描量热法和傅里叶变换红外光谱表征表明，由于风味化合物与iota-卡拉胶链之间的相互作用，它会改变薄膜结构。在25℃和35℃下以及三种不同的相对湿度差（30 - 100%、30 - 84%、30 - 75%）下进行的水蒸气透过率（WVP）研究表明，风味化合物会显著增加WVP，尤其是对于较弱的湿度梯度，但对氧气透过率没有影响。这项研究为卡拉胶作为薄膜基质的作用及其保护封装风味剂的能力带来了新的认识。
