Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films

• Published in: Food hydrocolloids Vol. 25; no. 5; pp. 1128 - 1133
• Main Authors: Hambleton, A., Voilley, A., Debeaufort, F.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2011; Elsevier
• Subjects: Biological and medical sciences; Diffusion; Edible films; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Permeability; Physical state; Structure sorption; Structure sorption; Permeability; Physical state; Diffusion; Edible films; Food additive; Alginates; Sorption; Gelling agent; Sodium; Edible film; Conditioning; Aroma; Carrageenan; Edible packaging
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2010.10.010

In an effort to produce more environmentally friendly materials, renewable and biodegradable biopolymers have been investigated as coating materials. Edible films obtained from i-carrageenan and sodium alginates have good mechanical characteristics, are emulsion stabilizers, and decrease oxygen transfer. The addition of lipids to form emulsified films decreases the water vapour transfer and could be used to encapsulate active substances or aroma compounds. The aim of this work was to measure permeability, sorption and diffusion coefficient of the n-hexanal and D-limonene aroma compounds through emulsified (wf) and non-emulsified (wof) i-carrageenan and sodium alginate-based films to finally compare with estimated permeability calculated from sorption and diffusion coefficients. Sorption results are mainly governed by the physico-chemical characteristics of the aroma compound. The diffusion coefficient presents a strong dependence on the molecular size of the aroma compound. Differences found in permeability determinations are mainly due to the sorption process which modifies the film structure. [Display omitted] Kinetic of aroma diffusion through a sodium alginate-based edible film measured by FTIR-ATR.