Water sensitivity, antimicrobial, and physicochemical analyses of edible films based on HPMC and/or chitosan.

Issam Sebti (1) , Emilie Chollet (1) , Pascal Degraeve (1) , Claude Noel (1) , Eric Peyrol (1)

1 LRGIA - Laboratoire de Recherche en Génie Industriel alimentaire

Several properties of chitosan films associated or not with hydroxypropylmethylcellulose polymer (HPMC) and HPMC films incorporating or not nisin and/or milk fat were studied. Nisin addition at a level of 250 microg mL-1 and likewise chitosan at 1% (w/v) concentration were efficient for total inhibiting Aspergillus niger and Kocuria rhizophila food deterioration microorganisms. HPMC and chitosan films were transparent, whereas nisin and/or fat incorporation induced a 2-fold lightness parameter increase and, consequently, involved more white films. Measurements of tensile strength, as well as ultimate elongation, showed that chitosan and HPMC initial films were elastic and flexible. High thermal treatments and additive incorporation induced less elastic and more plastic films. Water vapor transmission as far as total water desorption rates suggested that chitosan films were slightly sensitive to water. Water transfer was decreased by <60% as compared with other biopolymer films. Regarding its hydrophobic property, the capacity of fat to improve film water barrier was very limited.

Domaines: Ingénierie des aliments

Issam Sebti, Emilie Chollet, Pascal Degraeve, Claude Noel, Eric Peyrol. Water sensitivity, antimicrobial, and physicochemical analyses of edible films based on HPMC and/or chitosan.. Journal of Agricultural and Food Chemistry, 2007, 55 (3), pp.693-9. ⟨10.1021/jf062013n⟩. ⟨hal-00395388⟩