Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-17 DOI:10.1016/j.foodhyd.2024.110858

Clément Poulain , Claire-Hélène Brachais , Anna Krystianiak , Olivier Heintz , Marie-Laure Léonard , Nasreddine Benbettaieb , Frédéric Debeaufort

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Abstract

Fish gelatin is a by-product of the agri-food sector, derived from fish processing waste that can be used as or along a packaging material in direct contact with food while maintaining biodegradable properties. The aim of this work was to apply the corona discharge process on fish gelatin hydrogels and to analyse the properties of resulting films after drying. The understanding of changes in the physical or chemical structure of the gelatin layer was focused on at molecular level. Changes in the surface free energy due to corona treatment displayed an increase of the hydrophobicity at highest power tested. Results demonstrated the plasma's species crossed the gelatin layer and induces weak changes. Indeed, the permeability to various gases was maintained even at high power, confirming that corona discharge systems are suitable devices for treating wet hydrogels without significant degradation of the gelatin layer.

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应用于包装膜湿明胶层的电晕大气等离子工艺引起的结构和阻隔性能变化

鱼明胶是农业食品行业的一种副产品，从鱼类加工废料中提取，可用作或作为包装材料与食品直接接触，同时保持可生物降解的特性。这项工作的目的是在鱼明胶水凝胶上应用电晕放电工艺，并分析干燥后薄膜的特性。对明胶层物理或化学结构变化的理解主要集中在分子层面。电晕处理引起的表面自由能变化显示，在测试的最高功率下，疏水性增加。结果表明，等离子体的物质穿过明胶层，引起了微弱的变化。事实上，即使在高功率下，各种气体的渗透性也能保持不变，这证明电晕放电系统是处理湿水凝胶的合适设备，不会对明胶层造成显著降解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.