Author
Frédéric Debeaufort
Other affiliations: Polytechnic University of Valencia
Bio: Frédéric Debeaufort is an academic researcher from University of Burgundy. The author has contributed to research in topics: Gelatin & Aroma. The author has an hindex of 45, co-authored 126 publications receiving 6626 citations. Previous affiliations of Frédéric Debeaufort include Polytechnic University of Valencia.
Papers published on a yearly basis
Papers
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TL;DR: The combination of synthetic and edible packagings was proposed to increase the efficiency of food quality preservation by the packaging to contribute to the protection of the environment.
Abstract: (1998). Edible Films and Coatings: Tomorrow's Packagings: A Review. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 4, pp. 299-313.
685 citations
TL;DR: All of the parameters affecting barrier performances of edible films and coatings, cited in the scientific literature, are reviewed.
Abstract: Moisture transfers inside food products could be controlled or limited by the use of edible films. These are usually based on hydrophobic substances such as lipids to improve barrier efficiency. Water permeability of films is affected by many factors, depending on both the nature of barrier components, the film structure (homogeneous, emulsion, multilayer, etc.), crystal type, shape, size and distribution of lipids, and thermodynamics such as temperature, vapor pressure, or the physical state of water in contact to the films. After a brief presentation of lipids and hydrophobic substances used as moisture barrier, cited in the scientific literature, this article reviews all of the parameters affecting barrier performances of edible films and coatings.
455 citations
TL;DR: Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables.
235 citations
TL;DR: In this paper, a continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films, and two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films.
Abstract: A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films.
204 citations
TL;DR: The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS- based films.
Abstract: Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy (glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible packaging or coating. Their water vapor permeabilities (WVP) were comparable with those of most of the polysaccharide-based films and with some protein-based films. Depending on the environmental moisture pressure, the WVP of the films varies and remains constant when the relative humidity (RH) is >84%. Equilibrium sorption isotherms of these films have been measured; the Guggenheim-Anderson-de Boer (GAB) model was used to describe the sorption isotherm and contributed to a better knowledge of hydration properties. Surface hydrophobicity and wettability of these films were also investigated using the sessile drop contact angle method. The results obtained suggested the migration of the lipid fraction toward evaporation surface during film drying. Among these polysaccharide-based films, AG-based film and CAS-based film displayed more interesting mechanical properties: they are transparent, clear, homogeneous, flexible, and easily handled. NRS- and WRS-based films were relatively brittle and have a low tension resistance. Microstructure of film cross section was observed by environmental scanning electron microscopy to better understand the effect of the structure on the functional properties. The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS-based films.
191 citations
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31 Oct 2001
TL;DR: The American Society for Testing and Materials (ASTM) as mentioned in this paper is an independent organization devoted to the development of standards for testing and materials, and is a member of IEEE 802.11.
Abstract: The American Society for Testing and Materials (ASTM) is an independent organization devoted to the development of standards.
3,792 citations
TL;DR: The requirement for formulations with improved properties for effective and accurate delivery of the required therapeutic agents and general formulation approaches towards achieving optimum physical properties and controlled delivery characteristics for an active wound healing dosage form are considered.
2,302 citations
TL;DR: The use of natural and/or biodegradable plasticizers, with low toxicity and good compatibility with several plastics, resins, rubber and elastomers in substitution of conventional plasticizers attracted the market along with the increasing worldwide trend towards use of biopolymers.
1,417 citations
TL;DR: The Institute of Food Technologists has issued a Scientific Status Summary to update readers on the applications of nanotechnology in the food industry as discussed by the authors, which can be found in this issue.
Abstract: The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.
969 citations
TL;DR: This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection.
886 citations