Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

Authors: Valérie Morillon¹; Frédéric Debeaufort¹; Geneviève Blond²; Martine Capelle³; Andrée Voilley¹

Source: Critical Reviews in Food Science and Nutrition, Volume 42, Number 1, January-February 2002 , pp. 67-89(23)

Publisher: Taylor and Francis Ltd

Abstract:

Referee: Dr. Aris Gennadios, Senior Manager, Materials Science, Research and Development, Banner Pharmacaps Inc., P.O. Box 2210, 27261-2210, 4125 Premier Drive, High Point, NC 27265-8144

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.

Keywords: composition; structure; physico-chemistry; transfer; water

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408690290825466

Affiliations: 1: ENS.BANA, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France, voilley@u-bourgogne.fr.fr, Tel: +33 (0) 3 80 39 66 59 -, Fax: +33 (0) 3 80 39 66 11 2: ENS.BANA, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France, blond@u-bourgogne.fr, Tel: +33 (0) 3 80 39 66 59 -, Fax: +33 (0) 3 80 39 66 11 3: Nestlé, Centre R&D, rue Charles Tellier, Z.I., 60 000 Beauvais, France,Fax : +33 03 44 05 13 75, Martine.Capelle@rdbv.nestle.com, Tel: +33 (0)3 44 12 12 12 -, Fax: +33 (0) 3 80 39 66 11

Publication date: 2002-01-01

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