engleski

Influence of biopolymer layers and aroma compound on the polyolefine-based film permeability

INTRODUCTION Edible films and coating are principally envisaged for controlling mass transfers between food parts or Barrier packaging are mainly multilayered films composed of two moisture-barrier layers of polyolefines that sandwiches an oxygen/gas barrier layer based either on ethylene vinyl alcohol (EVOH) or polyvinylidene chloride (PVDC). But EVOH and PVDC are expensive, require adhesives and are neither recyclable nor biodegradable. This study aims to substitute EVOH and PVDC by natural biopolymers. METHODOLOGY Polysaccharide extracted from crustaceans by products have been applied as aqueous solutions onto 45 µm polyolefine-based film surface and then rapidly dried. Some polysaccharide solutions have been flavoured (from 10 to 5000 ppm) with an aroma compound providing a spicy odour note to the package. The polysaccharide layer thickness ranged between 3 to 20 µm. Film permeability to air have been measured using a Brugger GDP according the ISO 15105 manometric method at 25°C. RESULTS AND DISCUSSION The polysaccharide layers allowed decreasing the gas permeability from 3 to 30 times according the polyolefine film nature. When the aroma compound is added in the polysaccharide layer, it strengthens and denser the biopolymer network that permits to reduce up to 3000 time the gas permeability of the plastic films. CONCLUSIONS Then natural biopolymers could substitute EVOH or PVDC while preserving efficient barrier properties to gas of the multilayer film.

barrier layer; biosourced polymers; aroma

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