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Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions

Abstract : 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.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02171900
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Submitted on : Monday, October 25, 2021 - 1:13:24 PM
Last modification on : Tuesday, January 4, 2022 - 6:09:39 AM

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Nasreddine Benbettaieb, Claire O'Connell, Anne-Sophie Viaux, Elias Bou-Maroun, Anne-Marie Seuvre, et al.. Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions. Food Chemistry, Elsevier, 2019, 298, pp.125064. ⟨10.1016/j.foodchem.2019.125064⟩. ⟨hal-02171900⟩

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