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1. Influence of the 3‑Hydroxyvalerate Content on the Processability, Nucleating and Blending Ability of Poly(3-Hydroxybutyrate-co-3-hydroxyvalerate)-Based Materials

Author: Sara Alfano, Estelle Doineau, Coline Perdrier, Laurence Preziosi-Belloy, Nathalie Gontard, Andrea Martinelli, Estelle Grousseau, and Hélène Angellier-Coussy
Subjects: Chemistry, QD1-999
Published: 2024
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2. Oxygen Scavenging Hybrid Nanostructure: Localization of Different Iron Nanoparticles on Montmorillonite Clays Host

Author: Khadijeh Khederlou, Reza Bagheri, Akbar Shojaei, Nathalie Gontard, and Yousef Tamsilian
Subjects: Chemistry, QD1-999
Published: 2022
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3. Evaluation of the Food Contact Suitability of Aged Bio-Nanocomposite Materials Dedicated to Food Packaging Applications

Author: Anaïs Lajarrige, Nathalie Gontard, Sébastien Gaucel, and Stéphane Peyron
Subjects: nanoclays, biodegradable polymer, accelerated aging, migration, apparent diffusion coefficient (dapp), Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999
Abstract: Nanocomposite materials based on bio-polyesters (PBSA and PHBV) have been evaluated for their suitability for food contact according to the recommendations defined for non-biodegradable plastic materials, and subsequently, according to accelerated aging treatment. On the basis of the limited number of material/migrant/food simulant combinations studied here, the test for migration, using food simulants, appeared directly applicable to testing such materials which are not considered humidity-sensitive materials. Considering the only compliance criterion that must be met by the materials in contact, the materials submitted to the aging processing are not of safety concern and the incorporation of nanoclays in aged biodegradable materials does not interfere with their inertial properties in a dramatic way. At the molecular scale, the UV irradiation proved to induce an increase in the degree of crystallinity, resulting in a modification of transport properties of both packaging materials. The values of overall migration and specific migration were reduced without decreasing the diffusion coefficients of the target additives. The UV treatment and the addition of nanoparticles, therefore, seem to jointly promote the retention of organic compounds in the materials by increasing their affinity for packaging material.
Published: 2020
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4. How Vine Shoots as Fillers Impact the Biodegradation of PHBV-Based Composites

Author: Grégoire David, Julie Michel, Emmanuelle Gastaldi, Nathalie Gontard, and Hélène Angellier-Coussy
Subjects: biocomposites, natural fibers, biodegradation, poly(3-hydroxybutyrate-3-hydroxyvalerate), vine shoots, polyphenols extraction, Biology (General), QH301-705.5, Chemistry, QD1-999
Abstract: Vine shoots are lignocellulosic agricultural residues. In addition to being an interesting source of polyphenols, they can be used as fillers in a poly(3-hydroxybutyrate-3-hydroxyvalerate) (PHBV) matrix to decrease the overall cost and to propose an alternative to non-biodegradable fossil-based materials. The objective of the present work was to investigate how the incorporation of vine shoots fillers and a preliminary polyphenol extraction step could impact the biodegradability of biocomposites. Biocomposites (20 wt %) were produced by microcompounding. The biodegradation of materials was assessed by respirometric tests in soil. The negative impact of polyphenols on the biodegradability of vine shoots was confirmed. This was supported by crystallinity measurements and scanning electron microscopy (SEM) observations, which showed no difference in structure nor morphology between virgin and exhausted vine shoots particles. The incorporation of vine shoots fillers in PHBV slightly accelerated the overall biodegradation kinetics. All the biocomposites produced were considered fully biodegradable according to the French and European standard NF EN 17033, allowing the conclusion that up-cycling vine shoots for the production of lignocellulosic fillers is a promising strategy to provide biodegradable materials in natural conditions. Moreover, in a biorefinery context, polyphenol extraction from vine shoots has the advantage of improving their biodegradability.
Published: 2019
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5. Elaboration and Characterization of Active Films Containing Iron–Montmorillonite Nanocomposites for O2 Scavenging

Author: Erland-Modeste Kombaya-Touckia-Linin, Sébastien Gaucel, Moulay T. Sougrati, Lorenzo Stievano, Nathalie Gontard, and Valérie Guillard
Subjects: iron nanoparticles, iron boride, montmorillonite, nanocomposites, oxygen adsorption kinetics, modeling, 57Fe Mössbauer spectroscopy, Chemistry, QD1-999
Abstract: Iron particles of sizes between 6 and 20 nm forming aggregates of 57 ± 17 nm were synthesized by chemical reduction of iron precursors on the surface of montmorillonite (MMT). This active MMT-Fe powder was then uniformly distributed in a linear low-density polyethylene (LLDPE) matrix by extrusion at atmospheric conditions, as confirmed by wide-angle X-ray scattering (WAXS), which also detected a partial exfoliation of the nanoclays. Thermogravimetric analysis (TGA) did not detect any significant modification of the degradation temperature between nanocomposites and active nanocomposites. 57Fe Mössbauer spectroscopy evidenced the formation of a majority of iron boride in MMT-Fe as well as in the active film containing it. The LLDPE.Fu15.MMT-Fe3.75 and LLDPE.Fu15.MMT-Fe6.25 films had oxygen-scavenging capacities of 0.031 ± 0.002 and 0.055 ± 0.009 g(O2)/g(Fe), respectively, while the neat powder had an adsorption capacity of 0.122 g(O2)/g(Fe). This result confirms that the fresh film samples were partially oxidized shortly after thermomechanical processing (60% of oxidized species according to Mössbauer spectroscopy). No significant difference in oxygen permeability was observed when MMT-Fe was added. This was related to the relatively small film surface used for measuring the permeability. The reaction−diffusion model proposed here was able to reproduce the observed data of O2 adsorption in an active nanocomposite, which validated the O2 adsorption model previously developed for dried MMT-Fe powder.
Published: 2019
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6. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

Author: Nathalie Gontard, Valérie Guillard, Millena Cristina Barros Santos, Ana Paula Batista, Jérôme Lecomte, Pierre Villeneuve, Fernanda Franceschi Andrigo, Claudia M. Rezende, Oscar Lombo Vidal, Claire Bourlieu-Lacanal, Mariana Simões Larraz Ferreira, Bruno Baréa, Maria-Cruz Figueroa-Espinoza, Universidade Federal do Rio de Janeiro (UFRJ), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut Universitaire de France (IUF), Ministère de l'Education nationale, de l’Enseignement supérieur et de la Recherche (M.E.N.E.S.R.), Project 'Formación de Talento Humano de Alto Nivel', Fondo de Ciencia, Tecnología e Innovación (CTeI), Sistema General de Regalías (SGR) (BPIN 2013000100103), Gobernación y Universidad del Tolima-Colombia, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (code 001), National Council for Scientific and Technological Development (CNPq) (310343/2019–4), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier
Subjects: Antioxidant, medicine.medical_treatment, Active packaging, [SPI.MAT]Engineering Sciences [physics]/Materials, chemistry.chemical_compound, 0302 clinical medicine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Cod liver oil, Film (emballage), Acide chlorogénique, Chemistry, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, 04 agricultural and veterinary sciences, 040401 food science, Antioxydant, Q80 - Conditionnement, Cold-pressed oil, Huile végétale, Café, medicine.drug, Carboxyméthylcellulose, Carboxymethyl cellulose, 03 medical and health sciences, 0404 agricultural biotechnology, Lipid oxidation, Q02 - Traitement et conservation des produits alimentaires, medicine, TBARS, Press cake, Peroxide value, Propriété physicochimique, Bio-based films, Release of antioxidants, 030221 ophthalmology & optometry, Chlorogenic acids, Trolox, Sous-produit, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract: International audience; The residual biomass of cold-pressed green coffee oil (GCO), rich in chlorogenic acids (CGA), was reused by incorporating the press cake (CE) and sediment (SE) extracts into carboxymethyl cellulose (CMC) films. The effect of these extracts combined with GCO was investigated on the physicochemical, barrier, and antioxidant properties, and on the ability of the active films to delay fish oil oxidation. The films with added CE and GCO (C-CE) or SE and GCO (C-SE) showed high antioxidant activity, 3.61 ± 0.01 and 2.03 ± 0.01 mmol Trolox eq/g dry film, respectively. These findings are in line with the CGA content in CE and SE (9.8 and 9.0% w/w, respectively), as determined by HPLC. The addition of SE and GCO slightly affects the oxygen barrier of CMC films, while providing them with high Ultraviolet–Visible (UV–Vis) absorption. The evolution of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in fish oil samples covered by C-CE and C-SE films and inert headspace was significantly lower than those of controls (storage at 40 °C for 16 days). The antioxidant release from films with added CE and SE showed an antagonistic behaviour into the food simulants. Although both active films are promising for active packaging, the C-SE film appeared as more advantageous for oil-rich food protection.
Published: 2022

7. Eco-Conversion of Two Winery Lignocellulosic Wastes into Fillers for Biocomposites: Vine Shoots and Wine Pomaces

Author: Paola Marchese, Nathalie Gontard, Hélène Angellier-Coussy, Laura Sisti, Annamaria Celli, Micaela Vannini, Grégoire David, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Alma Mater Studiorum Università di Bologna [Bologna] (UNIBO), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Grégoire David, Micaela Vannini, Laura Sisti, Paola Marchese, Annamaria Celli, Nathalie Gontard, Hélène Angellier-Coussy, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: biocomposite, Polymers and Plastics, 02 engineering and technology, engineering.material, mechanical properties, 01 natural sciences, Article, lcsh:QD241-441, chemistry.chemical_compound, lcsh:Organic chemistry, Filler (materials), extraction process, Acetone, wine pomace, Wine, 010405 organic chemistry, [SDE.IE]Environmental Sciences/Environmental Engineering, Extraction (chemistry), extraction proce, Pomace, General Chemistry, 021001 nanoscience & nanotechnology, Pulp and paper industry, Biorefinery, vine shoot, Winery, 0104 chemical sciences, chemistry, engineering, Biocomposite, 0210 nano-technology
Abstract: Two winery residues, namely vine shoots (ViSh) and wine pomace (WiPo), were up-cycled as fillers in PHBV-based biocomposites. Answering a biorefinery approach, the impact of a preliminary polyphenols extraction step using an acetone/water mixture on the reinforcing effect of fillers was assessed. Biocomposites (filler content up to 20 wt%) were prepared by melt-mixing and compared in terms of final performance (thermal, mechanical and barrier). It was shown that the reinforcing effect was slightly better in the case of vine shoots, while it was not significantly affected by the pre-treatment, demonstrating that these two winery residues could be perfectly used as fillers in composite materials even after an extraction process to maximize their potential of valorization.
Published: 2020

8. Hybrid iron montmorillonite nano-particles as an oxygen scavenger

Author: Nathalie Gontard, Khadijeh Khederlou, Erland-Modeste Kombaya-Touckia-Linin, Valérie Guillard, Nakry Pen, Sébastien Gaucel, Moulay Tahar Sougrati, Lorenzo Stievano, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut Charles Gerhardt Montpellier - Institut de Chimie Moléculaire et des Matériaux de Montpellier (ICGM ICMMM), Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC)
Subjects: Iron boride, Materials science, General Chemical Engineering, Ingénierie des aliments, Nanoparticle, 02 engineering and technology, 010402 general chemistry, nanoparticule, 01 natural sciences, Modelling, Industrial and Manufacturing Engineering, fer, Oxygen absorption kinetics, chemistry.chemical_compound, Sodium borohydride, Reaction rate constant, Mössbauer spectroscopy, Food engineering, Environmental Chemistry, Chemical synthesis, spectrométrie mossbauer, ComputingMilieux_MISCELLANEOUS, Montmorillonite, 57Fe Mössbauer spectroscopy, Zerovalent iron, Iron nanoparticles, [CHIM.MATE]Chemical Sciences/Material chemistry, General Chemistry, 021001 nanoscience & nanotechnology, cinétique d'absorption, 0104 chemical sciences, chemistry, Absorption (chemistry), 0210 nano-technology, Nuclear chemistry
Abstract: International audience; Iron nanoparticles supported on montmorillonite (MMT-Fe) were synthesized via the reduction by sodium borohydride of iron salts dissolved in a suspension of MMT. The MMT-Fe black powder collected after the evaporation of the solvent was analysed by Transmission Electron Microscopy, which revealed the formation of aggregates of metallic nanoparticles with an average size of 57 ± 17 nm dispersed on the surface of MMT. According to the X-ray diffraction, no iron ions are intercalated in the interlayer spacing of MMT, and no other crystalline species are formed. 57Fe Mössbauer spectroscopy evidences the formation of mainly zero valent iron in the form of iron boride. The O2 absorption kinetic of the synthesized powders was found to follow a second-order law. The study of the O2 absorption properties of as-synthesized, dried and stored (40 days) powders shows reaction constant (k), coefficient of proportionality (n) and O2 absorption capacities of the same order of magnitude. The O2 absorption capacity of the as-synthesized, dried and stored powders were found equal to 0.20 ± 0.01, 0.14 ± 0.03 and 0.09 ± 0.00 g O2 per g of iron, respectively. The initial absorption rate was found within the range [0.5 - 1.5] % O2 min-1 g-1.
Published: 2019

9. How Vine Shoots as Fillers Impact the Biodegradation of PHBV-Based Composites

Author: Grégoire David, Hélène Angellier-Coussy, Emmanuelle Gastaldi, Nathalie Gontard, Julie Michel, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Subjects: Vine, Polyesters, polyphenols extraction, Context (language use), 02 engineering and technology, 010402 general chemistry, Lignin, 01 natural sciences, biodegradation, Article, Catalysis, [SPI.MAT]Engineering Sciences [physics]/Materials, Inorganic Chemistry, lcsh:Chemistry, Crystallinity, poly(3-hydroxybutyrate-3-hydroxyvalerate), natural fibers, Vitis, Physical and Theoretical Chemistry, Molecular Biology, lcsh:QH301-705.5, Spectroscopy, biocomposites, Chemistry, Organic Chemistry, Extraction (chemistry), Polyphenols, General Medicine, 15. Life on land, Biodegradation, 021001 nanoscience & nanotechnology, Biorefinery, Pulp and paper industry, 0104 chemical sciences, Computer Science Applications, vine shoots, Biodegradation, Environmental, lcsh:Biology (General), lcsh:QD1-999, Polyphenol, Shoot, 0210 nano-technology, Plant Shoots
Abstract: Vine shoots are lignocellulosic agricultural residues. In addition to being an interesting source of polyphenols, they can be used as fillers in a poly(3-hydroxybutyrate-3-hydroxyvalerate) (PHBV) matrix to decrease the overall cost and to propose an alternative to non-biodegradable fossil-based materials. The objective of the present work was to investigate how the incorporation of vine shoots fillers and a preliminary polyphenol extraction step could impact the biodegradability of biocomposites. Biocomposites (20 wt %) were produced by microcompounding. The biodegradation of materials was assessed by respirometric tests in soil. The negative impact of polyphenols on the biodegradability of vine shoots was confirmed. This was supported by crystallinity measurements and scanning electron microscopy (SEM) observations, which showed no difference in structure nor morphology between virgin and exhausted vine shoots particles. The incorporation of vine shoots fillers in PHBV slightly accelerated the overall biodegradation kinetics. All the biocomposites produced were considered fully biodegradable according to the French and European standard NF EN 17033, allowing the conclusion that up-cycling vine shoots for the production of lignocellulosic fillers is a promising strategy to provide biodegradable materials in natural conditions. Moreover, in a biorefinery context, polyphenol extraction from vine shoots has the advantage of improving their biodegradability.
Published: 2020

10. Bioinspired co-polyesters of hydroxy-fatty acids extracted from tomato peel agro-wastes and glycerol with tunable mechanical, thermal and barrier properties

Author: Eric Desnoes, Christelle Lopez, Romain Valentin, Bénédicte Bakan, Xavier Falourd, Cristina Silva Pereira, Ana Paula Batista, Denis Lourdin, Didier Marion, Eric Leroy, Rita Escórcio, Nathalie Gontard, Rúben Rodrigues, Regis Risani, Mathilde Marc, Bruno Pontoire, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Instituto de Tecnologia Química e Biológica António Xavier (ITQB), Universidade Nova de Lisboa = NOVA University Lisbon (NOVA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chimie Agro-Industrielle (CAI), Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and INRAE Transfer grant (ELASTOMAT project) and the INRAE TRANSFORM department. RR is grateful to FCT funding for his Ph.D. scholarship (SFRH-BD-110467-2015).
Subjects: Glycerol, 0106 biological sciences, Condensation polymer, [SDV]Life Sciences [q-bio], Cuticle, Cutin, 01 natural sciences, Semi-crystalline, chemistry.chemical_compound, Oxygen permeability, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Organic chemistry, Alkaline hydrolysis, 2. Zero hunger, chemistry.chemical_classification, Hydroxy fatty acid, 010405 organic chemistry, Chemistry, Tomato cuticle, Fatty acid, 0104 chemical sciences, Polyester, [CHIM.POLY]Chemical Sciences/Polymers, Elastomer, Biomimetic, Cutin polyester, Agronomy and Crop Science, 010606 plant biology & botany
Abstract: By mimicking the cutin natural polyester networks of plant cuticles, we produced hydrophobic elastomers by a sustainable process, i.e., using a catalyst- and solvent-free polycondensation of glycerol and hydroxy fatty acids, two by-products of the agro-food industry. The hydroxy fatty acid fraction was obtained by ethanolic alkaline hydrolysis of cuticle from industrial tomato. This industrial-like fatty acid fraction contained more than 90% wt. of 9(10)-16 dihydroxyhexadecanoic acid (diOHC16). The co-polyesters were designed by increasing the ratio of esterified glycerol/diOHC16 in a range observed in plant cutins (up to 6% wt.). Their structure and functional properties (thermal, mechanical, gas permeability, interaction with bacterial cells) were characterized. Increasing the glycerol contents induced a significant decrease in the crosslink density of the polyesters and the formation of crystalline domains with a hexagonal organization. These structural modifications were related to a marked increase of elastomeric extensibility (up to 217%). While water vapor permeability was not impacted, the increase of glycerol content induced a significant decrease in oxygen permeability. None of the polyesters displayed biocide activity, but an increase of glycerol content significantly reduced the adhesion of bacterial cells, potentially giving rise to antifouling applications.
Published: 2021

11. Contribution of nanoclay to the additive partitioning in polymers

Author: Aida Nasiri, Emmanuelle Gastaldi, Nathalie Gontard, Stéphane Peyron, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Labex SERENADE (ANR-11-LABX-0064) funded by the «Investissements d'Avenir», Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and ANR-11-IDEX-0001,Amidex,INITIATIVE D'EXCELLENCE AIX MARSEILLE UNIVERSITE(2011)
Subjects: Materials science, Polymer nanocomposite, coefficient de solubilité, emballage alimentaire, 02 engineering and technology, 010501 environmental sciences, Flory–Huggins solution theory, Solubility parameters, Partition coefficient, nanoparticule, 01 natural sciences, Food packaging, Geochemistry and Petrology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Organic chemistry, 0105 earth and related environmental sciences, chemistry.chemical_classification, Nanocomposite, Polymer science, nanoparticle, matériau nanocomposite, Geology, Clay-polymer nanocomposite, Polymer, 021001 nanoscience & nanotechnology, Linear low-density polyethylene, Hildebrand solubility parameter, Flory-Huggins theory, chemistry, 0210 nano-technology
Abstract: The polymer nanocomposites have become unabatedly popular due to their exceptional properties which results in a plethora of applications including the food packaging. However, safety aspect of these materials is still under debate, specifically in view of the unknown interactions of nanoparticles with various additives added during the packages processing. For the commonly used polyolefins, the partitioning of additives rather than their diffusivity dictates the extant and extent of these interactions. In this work, the partitioning of various additives between a clay-polymer nanocomposite (CPN) and several food simulants was measured based on a worst-case scenario in viewpoint of the selected polymer and additives. The added value of the CPN in comparison with the pure polymer (LLDPE) was analyzed with regards to their Hansen solubility parameters and log K-log P linearity. Ultimately, an estimation method based on the Flory-Huggins theory was proposed to predict the partition coefficients in CPN.
Published: 2017

12. Exploring the potential of gas-phase esterification to hydrophobize the surface of micrometric cellulose particles

Author: Nathalie Gontard, Hélène Angellier-Coussy, Laurent Heux, David Guérin, Grégoire David, Sonia Molina-Boisseau, Jérôme Lecomte, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre Technique du Papier (CTP), Centre de Recherches sur les Macromolécules Végétales (CERMAV), Université Joseph Fourier - Grenoble 1 (UJF)-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes (UGA), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), Centre de Recherches sur les Macromolécules Végétales (CERMAV ), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Grenoble Alpes [2016-2019] (UGA [2016-2019]), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Thermogravimetric analysis, Materials science, Polymers and Plastics, Ingénierie des aliments, General Physics and Astronomy, 02 engineering and technology, Water vapor sorption, 010402 general chemistry, 01 natural sciences, Cellulose, Gas-phase esterification, Degree of substitution, Surface free energy, Crystallinity, sorption de l'eau, Contact angle, chemistry.chemical_compound, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Food engineering, estérification, matrice polymérique, cristallinité, Organic Chemistry, Sorption, 021001 nanoscience & nanotechnology, Surface energy, 0104 chemical sciences, chemistry, Chemical engineering, biomatériau, Surface modification, Dynamic vapor sorption, fibre cellulosique, Biocomposite, 0210 nano-technology
Abstract: International audience; In order to lift the barrier of a poor interfacial interaction between cellulosic plant fibers and polymeric matrices in biocomposites, an eco-friendly surface modification of fibers was explored. A solvent-free gas-phase ester-ification applied to cellulose particles allowed to graft palmitoyl moieties on their surface in order to make them more compatible with non-polar polymers for composite applications. The efficiency of the treatment was evidenced from FT-IR analysis, and the degree of substitution (DS) was quantified by solid-state 13 C NMR spectroscopy. The effect of surface grafting on resulting intrinsic characteristics of cellulose particles, i.e. crys-tallinity, thermal stability, morphology, surface free energy and water vapor sorption were investigated respectively by X-ray diffraction, thermogravimetric analysis, SEM observations coupled with image analysis, contact angle measurements and dynamic vapor sorption system (DVS). It was shown that a DS as low as 0.01 was enough to drastically increase the hydrophobicity of cellulose particles without affecting the inner properties of cellulose.
Published: 2019

13. The mixed impact of nanoclays on the apparent diffusion coefficient of additives in biodegradable polymers in contact with food

Author: Nathalie Gontard, Sébastien Gaucel, Marie-Francoise Samson, Anaïs Lajarrige, Stéphane Peyron, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Labex SERENADE (ANR-11-LABX-0064) funded by the «Investissements d'Avenir» French Government program managed by the French National Research Agency (ANR)., Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and ANR-11-LABX-0064,SERENADE,Vers une conception de nanomatériaux innovants, durables et sûrs(2011)
Subjects: argile, Materials science, 020101 civil engineering, emballage alimentaire, 02 engineering and technology, Thermal diffusivity, 0201 civil engineering, Crystallinity, Food packaging, Apparent diffusion coefficient (Dapp), Geochemistry and Petrology, biopolymer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, chemistry.chemical_classification, Nanocomposite, matériau nanocomposite, matrice polymérique, Additives, Geology, Sorption, Nanoclays, Polymer, clay, coefficient de diffusion, 021001 nanoscience & nanotechnology, Exfoliation joint, Biodegradable polymer, Chemical engineering, chemistry, biopolymère, 0210 nano-technology
Abstract: In face of growing environmental concerns, biodegradable and bio-sourced plastic nanocomposites are emerging as a new class of materials, especially for the food packaging sector. However, their use in food contact raises new issues in term of consumer safety. The aim of this study was to determine the impact of nanoclays on the apparent diffusion coefficient (D app ) of selected additives from biopolymers into fatty food simulants. For the most part, nanoclay addition has a non-conventional impact. To understand this, the following parameters were studied: (i) the exfoliation state of nanoclay platelets in the polymer matrix, (ii) the sorption of food simulant by the polymer matrix, and (iii) the crystallinity of the materials. At first glance, solvent uptake and crystallinity agree with the results of diffusivity, however these parameters cannot explain the extreme differences between D app values.
Published: 2019

14. Gas barrier enhancement of uncharged apolar polymeric films by self-assembling stratified nano-composite films

Author: Valérie Guillard, Nathalie Gontard, Ali Akbar Motedayen, Mohammadreza Rezaeigolestani, Carole Guillaume, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, General Chemical Engineering, Composite number, Ingénierie des aliments, chemistry.chemical_element, emballage alimentaire, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Oxygen, biofilm, Hydrophobic effect, perméabilité au gaz, dioxyde de carbone, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Organoclay, Food engineering, carbonic anhydride, chemistry.chemical_classification, structure multi couches, Blocking effect, General Chemistry, Polymer, 021001 nanoscience & nanotechnology, perméabilité à l'oxygène, 0104 chemical sciences, Linear low-density polyethylene, chemistry, Chemical engineering, 13. Climate action, Permeability (electromagnetism), nanomatériaux, 0210 nano-technology
Abstract: The gas (O2 and CO2) permeability of an innovative stratified PE–organoclay (LLDPE/OMMT) nano-enabled composite films was studied for the first time and related to the self-assembly process driven by hydrophobic interactions. An 84.4% and a 70% reduction (i.e. a barrier improvement factor of about 6, sufficient for food packaging applications) were observed respectively in the oxygen and carbon dioxide permeability of the 5 bilayers coated film compared to the substrate, while only incorporating 2.4 v/v% of organoclay in the composite and increasing the thickness by 17.7%. Such drastic effect with so low amount of organoclays cannot be achieved by conventional melt blending/exfoliation of the clays into the polymer matrix and is due to a geometrical blocking effect of a brick-wall and compact layer structure of the impermeable clay tactoids. Mathematical prediction of oxygen barrier performance of PE/OMMT films has revealed that 12 bilayers would be necessary to further achieve a barrier improvement factor of 10.
Published: 2019

15. Mitigating the Impact of Cellulose Particles on the Performance of Biopolyester-Based Composites by Gas-Phase Esterification

Author: Grégoire David, Hélène Angellier-Coussy, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 688338,H2020,H2020-WASTE-2015-two-stage,NoAW(2016), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, Polymers and Plastics, Ingénierie des aliments, poly(hydroxybutyrate-co-valerate) (PHBV), 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Article, lcsh:QD241-441, structure moléculaire, chemistry.chemical_compound, Crystallinity, lcsh:Organic chemistry, Ultimate tensile strength, Water transfer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Thermal stability, Cellulose, Composite material, chemistry.chemical_classification, estérification, matrice polymérique, General Chemistry, Polymer, Gas-phase esterification, 021001 nanoscience & nanotechnology, Biocomposite, cellulose, 0104 chemical sciences, Polyester, chemistry, biomatériau, 0210 nano-technology, Dispersion (chemistry)
Abstract: Materials that are both biodegradable and bio-sourced are becoming serious candidates for substituting traditional petro-sourced plastics that accumulate in natural systems. New biocomposites have been produced by melt extrusion, using bacterial polyester (poly(3-hydroxybutyrate-co-3-hydroxyvalerate)) as a matrix and cellulose particles as fillers. In this study, gas-phase esterified cellulose particles, with palmitoyl chloride, were used to improve filler-matrix compatibility and reduce moisture sensitivity. Structural analysis demonstrated that intrinsic properties of the polymer matrix (crystallinity, and molecular weight) were not more significantly affected by the incorporation of cellulose, either virgin or grafted. Only a little decrease in matrix thermal stability was noticed, this being limited by cellulose grafting. Gas-phase esterification of cellulose improved the filler&rsquo, s dispersion state and filler/matrix interfacial adhesion, as shown by SEM cross-section observations, and limiting the degradation of tensile properties (stress and strain at break). Water vapor permeability, moisture, and liquid water uptake of biocomposites were increased compared to the neat matrix. The increase in thermodynamic parameters was limited in the case of grafted cellulose, principally ascribed to their increased hydrophobicity. However, no significant effect of grafting was noticed regarding diffusion parameters.
Published: 2019

16. Effect of nanoclay on the transfer properties of immanent additives in food packages

Author: Nathalie Gontard, Aida Nasiri, Stéphane Peyron, Emmanuelle Gastaldi, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, Polymer nanocomposite, emballage alimentaire, 02 engineering and technology, Thermal diffusivity, nanoparticule, Crystallinity, 0404 agricultural biotechnology, leakproofness, [SDV.IDA]Life Sciences [q-bio]/Food engineering, General Materials Science, Composite material, chemistry.chemical_classification, Nanocomposite, nanoparticle, Mechanical Engineering, matériau nanocomposite, Swelling capacity, diffusivity, 04 agricultural and veterinary sciences, Polymer, 021001 nanoscience & nanotechnology, 040401 food science, Food packaging, Linear low-density polyethylene, étanchéité, chemistry, Mechanics of Materials, diffusivité, 0210 nano-technology
Abstract: Polymer nanocomposites and specifically clay-based nanocomposites are emerging in the food packaging area and are promised to have a growing market. While the advantages of the nanoparticles on the gas barrier properties of the nanocomposites are already well-investigated and confirmed, the effect of these nanoparticles on the migration of other non-nano and potentially toxic components of the polymer packaging has still remained unclear. The present study addressed the effect of nanoclay on the migration of various additives from nanoclay/LLDPE nanocomposite packaging by determining the apparent diffusivity of these additives from the samples in contact with four different types of food simulants that distinctively exhibit hydrophilic and lipophilic characters. The results indicated that apart from the tortuosity effect that influence in a low extent the diffusivity of model migrants, the presence of nanoclays modifies the transport properties of materials as a result of their impact on other factors such as crystallinity and swelling capacity. PLS analysis on the influential geometrical and physical properties additionally revealed that the affinity between the food simulant and the polymer has the dominant effect on determining the order of apparent diffusivity as well as the effectiveness of barrier properties of nanoclays to reduce the diffusivity of additives through food packaging. Such statements suggest a benefit provided by nanoparticles incorporation in terms of the human exposure to plastic additives.
Published: 2016

17. Diffusivity and solubility of CO2 in dense solid food products

Author: Nathalie Gontard, Valérie Guillard, Carole Guillaume, Estelle Chaix, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Chromatography, Chemistry, CO2 local gradients, Modeling, Partial pressure, Large range, Thermal diffusivity, Solid food, Henry’s law validation, Food products, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Composition (visual arts), Titration, CO2 diffusivity, Solubility, CO2 solubility, Food Science
Abstract: A cheap and easy to handle methodology was adapted to achieve the measurement of CO 2 diffusivity within solid food matrices. This methodology was tested on real food products with different composition (cooked ham, butter and processed cheese). Local distribution profiles, measured using a customized chemical titration, permitted in the same time to determine CO 2 solubility and identify diffusivity values within the different kinds of food studied. Values of solubility were found of 2.09 ± 0.10 × 10 −7 mol kg −1 Pa −1 for cooked ham, 3.52 ± 0.09 × 10 −7 mol kg −1 Pa −1 for processed cheese and 3.81 ± 0.15 × 10 −7 mol kg −1 Pa −1 for butter, at 22 °C. Validity of Henry’s law to predict dissolved concentration of CO 2 , indispensible prerequisite to diffusivity identification, was assessed on a large range of CO 2 partial pressure (0–100%) in the three products tested. Values of diffusivity, varying from 0.57 × 10 −9 m 2 s −1 for cooked ham to 1.42 × 10 −9 m 2 s −1 for butter with an intermediate value of 0.88 × 10 −9 m 2 s −1 for processed cheese, tended to be closely connected to the composition of the matrix (fat, protein and water contents).
Published: 2015

18. How the shape of fillers affects the barrier properties of polymer/ non-porous particles nanocomposites: A review

Author: Valérie Guillard, Nathalie Gontard, C. Wolf, Ferruccio Doghieri, Hélène Angellier-Coussy, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), DICAM, Alma Mater Studiorum Università di Bologna [Bologna] (UNIBO), Wolf, C., Angellier-Coussy, H., Gontard, N., Doghieri, F., and Guillard, V.
Subjects: transfert de masse, Particle shape, Nanocomposites, Structure & mass transfer relationships, Permeability, Materials science, Ingénierie des aliments, Nanoparticle, emballage alimentaire, Filtration and Separation, 02 engineering and technology, coefficient de perméabilité, 010402 general chemistry, nanoparticule, 01 natural sciences, Biochemistry, Mass transfer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, General Materials Science, Lamellar structure, Physical and Theoretical Chemistry, Composite material, Porosity, chemistry.chemical_classification, Nanocomposite, matériau nanocomposite, Structure & mass transfer relationship, Polymer, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Permeability (electromagnetism), forme des particules, Materials Science (all), 0210 nano-technology, Relative permeability
Abstract: International audience; More than 1000 published experimental data of gas (O2 and CO2) and vapor (H2O) permeability in nanocomposites containing either spherical, elongated or platelet particles were collected, assorted and compared in order to decipher the role of particle shape on the reduction of the relative permeability of the nanocomposite. It is well known that inclusion of homogeneously dispersed and oriented impermeable fillers with high aspect ratio, such as platelets or elongated particles, should significantly increase the diffusion path of gas and vapors and yield to improve barrier properties. Results revealed that this expected impact was not systematically achieved, even for impermeable lamellar fillers that usually displayed the highest aspect ratio. More specifically, an unexpected increase of the permeability in the nanocomposite was often observed. To explain this deviation of the ‘ideal behavior’, this paper discusses extensively the impact of the nanoparticle shape on the nanocomposite permeability along with structural aspects, related to both the particle nature and size, and the nanocomposite processing routes. Deviations from expected results of enhanced barrier effect are also discussed in correlation with unexpected variations in gas selectivity for O2/CO2 pair. Lastly, this review aims at drawing meaningful conclusions on the structure/mass transfer relationships and giving directions for the development of the next generation of packaging materials with tailored mass transfer properties.
Published: 2018

19. Safety assessment of the process ‘Morssinkhof Plastics’, used to recycle high‐density polyethylene and polypropylene crates for use as food contact materials

Author: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Vincent Dudler, Nathalie Gontard, Eugenia Lampi, Cristina Nerin, Constantine Papaspyrides, Alexandros Lioupis, Maria Rosaria Milana, ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Food contact materials, Materials science, emballage plastique, 020209 energy, Veterinary (miscellaneous), Ingénierie des aliments, safety assessment, emballage alimentaire, 02 engineering and technology, Plant Science, TP1-1185, 010501 environmental sciences, 01 natural sciences, Microbiology, chemistry.chemical_compound, plastic, [SDV.IDA]Life Sciences [q-bio]/Food engineering, écoprocédé, 0202 electrical engineering, electronic engineering, information engineering, Food and Nutrition, Food engineering, interaction aliment emballage, TX341-641, Composite material, 0105 earth and related environmental sciences, Polypropylene, polypropylene (PP), ‘Morssinkhof Plastics’, Nutrition. Foods and food supply, Chemical technology, food contact materials, Scientific Opinion, sécurité alimentaire, chemistry, Scientific method, recycling process, Alimentation et Nutrition, high-density polyethylene (HDPE), 'Morssinkhof Plastics', Animal Science and Zoology, Parasitology, High-density polyethylene, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, high‐density polyethylene (HDPE), Food Science
Abstract: International audience; This scientific opinion of the EFSA Panelon Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) deals with the safety evaluation of the recycling process Morssinkhof Plastics', EU register NoRECYC0142. The input consists of crates, boxes, trays, pallets and containers, hereafter termed crates', used in food contact, made of high-density polyethylene (HDPE) or polypropylene (PP). It comprises unused damaged crates, prewashed used crates and parts of crates originating from closed and controlled product loops. The process separates crates by material type and food type (fruit, vegetables and prepacked meat vs unpacked meat). Flakes from recycled HDPE or PP are produced that will be used by customers to manufacture new crates for food contact. The Panelconsidered that the management system put in place to ensure compliance of the origin of the input with Commission Regulation (EC) No282/2008 and to provide full traceability from input to final product is the critical process step. It concluded that the input of the process Morssinkhof Plastics' originates from product loops which are in closed and controlled chains designed to ensure that only materials and articles which have been intended for food contact are used and that any contamination can be ruled out when run under the conditions described by the applicant. The recycling process Morssinkhof Plastics' is, therefore, able to produce recycled HDPE and PP suitable for manufacturing HDPE and PP crates intended to be used in contact with dry food, fruits and vegetables, prepacked and unpacked meat. The use of regrind from external' recyclers only based on private agreements, does not give reassurance to fall under the scope of Art. 4 c (i) of Commission Regulation (EC) No 282/2008 and is excluded from the present evaluation.
Published: 2018

20. Dry fractionation of olive pomace for the development of food packaging biocomposites

Author: Hélène Angellier-Coussy, Nicolas Le Moigne, Djamel Djenane, Nathalie Gontard, Sarah Lammi, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université Mouloud Mammeri [Tizi Ouzou] (UMMTO), Pôle Matériaux Polymères Avancés (Pôle MPA), Centre des Matériaux des Mines d'Alès (C2MA), IMT - MINES ALES (IMT - MINES ALES), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-IMT - MINES ALES (IMT - MINES ALES), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), MALICE project co-financed by the European Regional Development Fund, PNE Program (2016–2017) of the Algerian Ministry of Higher Education and Scientific Research., Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Filler (packaging), Lignocellulosic biomass, Mechanical properties, 02 engineering and technology, Fractionation, 010402 general chemistry, 01 natural sciences, chemistry.chemical_compound, Oxygen permeability, Food packaging, Olive pomace, Ultimate tensile strength, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Cellulose, 2. Zero hunger, Barrier properties, Biocomposites, Pomace, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Chemical engineering, Dry fractionation, 0210 nano-technology, Agronomy and Crop Science
Abstract: International audience; Three lignocellulosic fractions with contrasted properties were produced by dry fractionation of olive pomace (OP): a stone-rich fraction (SF) rich in cellulose and having high polarity, a pulp-rich fraction (PF) richer in lignin and less polar, and a crude pomace fraction (CF) with intermediate properties. These fractions were used as fillers in two thermoplastic matrices, i.e. polyprolylene (PP) and polyhydroxybutyrate-co-valerate (PHBV). Tensile tests showed a decrease of both the stress and the elongation at break for all biocomposites, while the Young’s modulus was not significantly affected. At low filler contents, no effect of filler composition was observed whereas at high filler content (30 wt%), the decrease in the stress at break was less pronounced for PHBV-PF, with respective reduction values of 36%, 65% and up to 78% for PHBV-PF (30%), PHBV-CF (30%)and PHBV-SF (30%) composites, as compared to the neat PHBV. The elongation at break also greatly decreased according to the filler content. The highest reduction was recorded in the case of SF fillers, with a reduction of 74% for PHBV-SF composites. Mechanical properties were better preserved in the case of the PF filler due to better interfacial adhesion towards the matrices, as revealed by work of adhesion calculations, SEM observations and mechanical modelling. Water vapour permeability (WVP) of both matrices was increased in presence of both SF and CF fillers, while oxygen permeability was not significantly affected by the fillers. As an example, WVP increased from 0.9 ± 0.1 × 10−12 mol m−1 s−1 Pa−1 for the neat PHBV up to 15.1 ± 2.6 × 10−12 mol m−1 s−1 Pa−1 for PHBV-CF (30%). This supports a promising use of SF/CF fractions in sustainable biocomposites packaging for respiring food products, the PF-based formulations being more appropriate for non-respiring and water sensitive products. Our results demonstrated that the conditioning of lignocellulosic biomass by dry fractionation is important for the control of bio-based fillers properties and the resulting functionalities of biocomposites. Besides, the PP-based composites developed in this study allow reducing costs and dependence to fossil resources, while PHBV-based biocomposites also have the advantage of being fully bio-based and biodegradable.
Published: 2018

21. Dry fractionation of olive pomace as a sustainable process to produce fillers for biocomposites

Author: Sarah Lammi, Hélène Angellier-Coussy, Claire Mayer-Laigle, Djamel Djenane, Abdellatif Barakat, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), PNE Program (2016–2017, grant number 396 assigned on June 9th, 2016) of the Algerian Ministry of Higher Education and Scientific Research, MALICE project (call 'Chercheur d'avenir 2015'), which is co-financed by the European Regional Development Fund (FEDER), Languedoc-Roussillon region (grant number 2015-005910)., and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: 020209 energy, General Chemical Engineering, Characterization, Ingénierie des aliments, 02 engineering and technology, Fractionation, fractionnement, engineering.material, broyage, olive, grignon, chemistry.chemical_compound, Olive pomace, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0202 electrical engineering, electronic engineering, information engineering, écoprocédé, Food engineering, Olive oil extraction, Lignin, fractionation, Cellulose, Effluent, Ball mill, Dry fractionation, Grinding, Sorting, déchet agroindustriel, caractérisation physico chimique, Pulp (paper), Pomace, Pulp and paper industry, grinding, chemistry, biomatériau, engineering
Abstract: Olive pomace (OP) is the agro-industrial residue of olive oil extraction composed of residual pulp and stone. This work aims at exploring the possibility of using dry fractionation (combination of grinding and sorting processes) to produce pulp-rich and stone-rich fractions with the highest purity and yield. The physical-chemical characteristics (composition, thermal stability, color, surface free energy) of the obtained powders were discussed in relation to the applied processes. It was shown that dry fractionation could be successfully used to convert OP into valuable fractions using processes avoiding the consumption of water and the generation of effluents or co-products. Results revealed that the separation of the pulp from the stone using friction solicitations in a ball mill operating in mild conditions (2 min at a frequency of 15 Hz) was as efficient as wet fractionation in terms of powder characteristics, achieving a total yield of 99.4% against only 82.1% in the case of wet fractionation and without using water while a water:biomass ratio of 5:1 was required for wet fractionation. Produced powders exhibited contrasted biochemical composition (either rich in lignin or cellulose) and surface free energy, and were thermally stable up to at least 210 °C. It was concluded that they could be interestingly used as raw resources for the production of fillers that will be further incorporated in polymer matrices to produce a range of biocomposites.
Published: 2018

22. How Performance and Fate of Biodegradable Mulch Films are Impacted by Field Ageing

Author: Guy César, Gregory Raffard, Nathalie Gontard, François Touchaleaume, Hélène Angellier-Coussy, Emmanuelle Gastaldi, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), SERPBIO Services Etudes Recherches Polymères Biodégradables, and European Project: 262257,EC:FP7:SME,FP7-SME-2010-1,AGROBIOFILM(2010)
Subjects: Environmental Engineering, Materials science, Polymers and Plastics, Starch, Field-ageing, Gel content, 02 engineering and technology, engineering.material, 010402 general chemistry, 01 natural sciences, chemistry.chemical_compound, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Photo-oxidation, PBAT, Composite material, chemistry.chemical_classification, Compost, Polymer, Mineralization (soil science), Biodegradation, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Ageing, Ageing factors, engineering, 0210 nano-technology, Mulch
Abstract: International audience; Three black biodegradable films based on PBAT-blends (PBAT/PLA, PBAT/PPC and PBAT/Starch) were tested for vine mulching in real field conditions. The impact of field ageing on their morphology, mechanical performance and ultimate biodegradation was investigated on films exposed at the soil surface or buried into the soil in order to assess the respective contribution of the main related ageing factors i.e. UV radiations and microorganisms. The fact that the soil-facing surface of films exhibited holes 18 months after installation suggested that the biodegradation process could occur above-soil even without previous burying step. However, the early loss of integrity of the biodegradable materials was attributed to UV radiations since beyond a certain threshold the photochemical modifications undergone by the material were too high to sustain its integrity. Whatever the material tested the deterioration of mechanical properties was correlated with the crosslinking of polymer chains inducing the formation of a gel fraction. Considering that the major part of the three materials studied is made of PBAT, the nature of the other polymer constituting the blend would not have a significant impact on the ageing mechanism of the material. Biodegradation analyses conducted in compost medium indicated that field ageing had a low impact on the percentages of mineralization whether the materials had been previously aged or not.
Published: 2018

23. Worst case prediction of additives migration from polystyrene for food safety purposes: a model update

Author: Nathalie Gontard, Stéphane Peyron, Brais Martinez-Lopez, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Food Safety, Health, Toxicology and Mutagenesis, Food Contamination, emballage alimentaire, 02 engineering and technology, 010402 general chemistry, Toxicology, Thermal diffusivity, 01 natural sciences, Modelling, Diffusion, chemistry.chemical_compound, Packaging industry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, polystyrène, Process engineering, Polystyrene, Migration, styrene polymer, business.industry, Public Health, Environmental and Occupational Health, Food Packaging, diffusivity, General Chemistry, General Medicine, 021001 nanoscience & nanotechnology, Food safety, 0104 chemical sciences, modèle prédictif, Linear low-density polyethylene, General purpose, chemistry, Models, Chemical, équation de diffusion, Environmental science, Polystyrenes, Food Additives, diffusivité, High-density polyethylene, Diffusion in polymers, 0210 nano-technology, business, Plastics, Predictive modelling, Food Analysis, Food Science
Abstract: A reliable prediction of migration levels of plastic additives into food requires a robust estimation of diffusivity. Predictive modelling of diffusivity as recommended by the EU commission is carried out using a semi-empirical equation that relies on two polymer-dependent parameters. These parameters were determined for the polymers most used by packaging industry (LLDPE, HDPE, PP, PET, PS, HIPS) from the diffusivity data available at that time. In the specific case of general purpose polystyrene, the diffusivity data published since then shows that the use of the equation with the original parameters results in systematic underestimation of diffusivity. The goal of this study was therefore, to propose an update of the aforementioned parameters for PS on the basis of up to date diffusivity data, so the equation can be used for a reasoned overestimation of diffusivity.
Published: 2018

24. Corrigendum to 'Hybrid iron montmorillonite nano-particles as an oxygen scavenger' [Chem. Eng. J. 357 (2019) 750–760]

Author: Lorenzo Stievano, Nathalie Gontard, Sébastien Gaucel, Khadijeh Khederlou, Erland-Modeste Kombaya-Touckia-Linin, Valérie Guillard, Nakry Pen, and Moulay Tahar Sougrati
Subjects: chemistry.chemical_compound, Montmorillonite, Chemical engineering, Chemistry, General Chemical Engineering, Environmental Chemistry, Nanoparticle, General Chemistry, Industrial and Manufacturing Engineering, Oxygen scavenger
Published: 2019

25. A mathematical model for tailoring antimicrobial packaging material containing encapsulated volatile compounds

Author: Elena Torrieri, Astrid Pant, Yannick Laridon, Carole Guillaume, Nathalie Gontard, Valérie Guillard, Cornelia Stramm, Mia Kurek, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Food Science and Agricultural Department, University of Naples Federico II, Fraunhofer Institute for Process Engineering and Packaging IVV, Fraunhofer-Gesellschaft, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV), Fraunhofer (Fraunhofer-Gesellschaft), Publica, Kurek, Mia, Laridon, Yannick, Torrieri, Elena, Guillard, Valerie, Pant, Astrid, Stramm, Cornelia, Gontard, Nathalie, and Guillaume, Carole
Subjects: 0106 biological sciences, Experimental validation, Materials science, agent antimicrobien, Diffusion, Kinetics, Ingénierie des aliments, Diffusion-reaction, aptitude à la conservation, emballage alimentaire, Thermal diffusivity, 01 natural sciences, Industrial and Manufacturing Engineering, biofilm, Active packaging, AITC, PLA, chemistry.chemical_compound, 0404 agricultural biotechnology, reefs, modèle mathématique, High complexity, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Organic chemistry, Food engineering, Moisture, Chemistry (all), storage stability, 04 agricultural and veterinary sciences, General Chemistry, Antimicrobial, Allyl isothiocyanate, 040401 food science, Chemical engineering, chemistry, mathematical model, outil d'aide à la décision, Food Science
Abstract: A mathematical model describing the water content-dependent release of an antimicrobial agent (allyl isothiocyanate (AITC)) from a bio-based film to the packaging headspace was implemented. The system was characterised experimentally by assessing release kinetics and diffusivities. The model was validated by comparing simulations to experimental data. In spite of the high complexity of the system coupling moisture and antimicrobial diffusion within the packaging material and then release into headspace, the presented model provides a good enough reproduction of experimental conditions. A sensitivity study conducted on the model showed that the release kinetics of the antimicrobial agent were the most influential parameters, and that the diffusivity of moisture and AITC within the film have negligible impact. The model was then used to demonstrate the efficiency of such packaging for shelf-life optimization as it successfully inhibited the growth of bacteria. This work provides a framework that can be used for decision support systems. Industrial relevance This work is relevant to industrial considerations as it provides a framework for decision support systems to help manufacturers and researchers to tailor their active packaging. Indeed, the development of anti-microbial applications for food packaging is a time-consuming task, that, if undertaken from a sole experimental point of view, can also be expensive. The use of the simulation framework proposed (that was experimentally validated) helps investigate and compare multiple packaging configurations. Numerical simulation are made by changing the kinetics of release parameters and initial anti-microbial content within the packaging without requiring further experiments, the main issue lying on having plausible values for the parameters.
Published: 2017

26. Wheat gluten, a bio-polymer to monitor carbon dioxide in food packaging: Electric and dielectric characterization

Author: Brice Sorli, Fabien Bibi, Carole Guillaume, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut d’Electronique et des Systèmes (IES), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Matériaux, MicroCapteurs et Acoustique (M2A), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), NextGenPack project (ANR), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and ANR-11-PICF-0006,NextGenPack,Nouvelle génération de bio-emballages actifs et intelligents adaptés aux aliments(2011)
Subjects: Permittivity, Materials science, Interdigital capacitors, humidité relative, Ingénierie des aliments, emballage alimentaire, 02 engineering and technology, Dielectric, relative humidity, propriété diélectrique, chemistry.chemical_compound, 0404 agricultural biotechnology, Wheat gluten, dioxyde de carbone, biopolymer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Food engineering, Relative humidity, Electrical and Electronic Engineering, Instrumentation, Dielectric properties, Carbon dioxide sensor, RFID, carbonic anhydride, chemistry.chemical_classification, permittivité diélectrique, Metals and Alloys, 04 agricultural and veterinary sciences, Polymer, gluten de blé, 021001 nanoscience & nanotechnology, Condensed Matter Physics, 040401 food science, permittivity, Surfaces, Coatings and Films, Electronic, Optical and Magnetic Materials, Food packaging, chemistry, Chemical engineering, 13. Climate action, dielectric properties, Carbon dioxide, biopolymère, Dielectric loss, 0210 nano-technology
Abstract: The use of wheat gluten as sensing material to detect carbon dioxide is a promising approach. The dielectric properties of wheat gluten are modified in contact with carbon dioxide gas at high relative humidity (90%) and at a temperature of 25 °C due to a structural change in the sensing material, where amino groups act as receptors to carbon dioxide molecules. In the present study, the effects of carbon dioxide on the electrical and dielectric properties of wheat gluten at 20% and 90% of relative humidity (usually found in food packaging) are determined and discussed. At 90% of relative humidity, a linear increase of the dielectric permittivity and dielectric loss was observed with a significant hysteresis which increased with the number of carbon dioxide treatment cycles. One of the significant results is the increase in the dielectric permittivity from 7.01 ± 0.07 to 12.02 ± 0.03 with a sensitivity of 31.38 ± 0.06 fF/%CO2 measured at 868 MHz. The developed sensor is sought to be integrated in the design of UHF-RFID (ultra-high frequency − radio frequency identification) systems working at 868 MHz.
Published: 2017

27. Biodegradable herbicide delivery systems with slow diffusion in soil and UV protection properties

Author: Nathalie Gontard, Cédric Bertrand, Anne Chevillard, Hélène Angellier-Coussy, Emmanuelle Gastaldi, and Valérie Guillard
Subjects: 2. Zero hunger, 0106 biological sciences, Water transport, Chemistry, Diffusion, Sorption, General Medicine, 010501 environmental sciences, Pesticide, 01 natural sciences, chemistry.chemical_compound, Pesticide formulation, Montmorillonite, Insect Science, Environmental chemistry, Bioassay, Photodegradation, Agronomy and Crop Science, 010606 plant biology & botany, 0105 earth and related environmental sciences
Abstract: BACKGROUND New herbicidal formulations were designed by combining wheat gluten (WG), two montmorillonites (MMTs) (unmodified and organically modified) and a model pesticide (ethofumesate), and their performances were assessed through an integrative study conducted in soil using an experimental methodology with data modelling. RESULTS All the WG formulations tested were effective in decreasing the apparent diffusivity of ethofumesate in soil in comparison with the non-formulated active substance. The slow-release effect was significantly more pronounced in the presence of the organically modified MMT, confirming the importance of sorption mechanisms to reduce ethofumesate diffusion. The bioassays undertaken on watercress to evaluate herbicidal antigerminating performances showed that all the WG formulations (with or without MMT) were more effective than both the commercial formulation and the non-formulated ethofumesate, whatever the concentration tested. To explain such results, it was proposed that WG formulations would enable ethofumesate to be more available and thus more effective in inhibiting seed germination, as they would be less prone to be leached by water transport due to watering and also less subject to photodegradation. CONCLUSION The use of pesticide formulations based on wheat gluten and nanoclays appeared to be a promising strategy both to reduce the mobility of pesticides in soil and to protect UV-photosensitive pesticides from photodegradation.
Published: 2014

28. Active bio-based food-packaging: Diffusion and release of active substances through and from cellulose nanofiber coating toward food-packaging design

Author: Julien Bras, Nathalie Lavoine, Valérie Guillard, Nathalie Gontard, Isabelle Desloges, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, Polymers and Plastics, Diffusion, Nanofibers, Nanotechnology, 02 engineering and technology, engineering.material, 010402 general chemistry, 01 natural sciences, chemistry.chemical_compound, Coating, Caffeine, Materials Chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Cellulose, ComputingMilieux_MISCELLANEOUS, Nanoporous, Organic Chemistry, Food Packaging, Water, 021001 nanoscience & nanotechnology, Fick's laws of diffusion, Controlled release, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, Anti-Bacterial Agents, 0104 chemical sciences, Food packaging, Drug Liberation, chemistry, Nanofiber, engineering, 0210 nano-technology
Abstract: Cellulose nanofibers (CNFs) were recently investigated for the elaboration of new functional food-packaging materials. Their nanoporous network was especially of interest for controlling the release of active species. Qualitative release studies were conducted, but quantification of the diffusion phenomenon observed when the active species are released from and through CNF coating has not yet been studied. Therefore, this work aims to model CNF-coated paper substrates as controlled release system for food-packaging using release data obtained for two model molecules, namely caffeine and chlorhexidine digluconate. The applied mathematical model - derived from Fickian diffusion - was validated for caffeine only. When the active species chemically interacts with the release device, another model is required as a non-predominantly diffusion-controlled release was observed. From caffeine modeling data, a theoretical active food-packaging material was designed. The use of CNFs as barrier coating was proved to be the ideal material configuration that best meets specifications.
Published: 2016

29. A Review: Origins of the Dielectric Properties of Proteins and Potential Development as Bio-Sensors

Author: Fabien Bibi, Maud Villain, Brice Sorli, Nathalie Gontard, Carole Guillaume, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut d’Electronique et des Systèmes (IES), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Matériaux, MicroCapteurs et Acoustique (M2A), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), NextGenPack project (ANR), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM), Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Polymers, Ingénierie des aliments, Nanotechnology, 02 engineering and technology, Dielectric, Review, Biosensing Techniques, dielectric permittivity and loss, lcsh:Chemical technology, propriété diélectrique, 01 natural sciences, Biochemistry, physico-chemical properties, Analytical Chemistry, Electrical resistivity and conductivity, Electric field, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, Humans, lcsh:TP1-1185, biosenseur, Electrical and Electronic Engineering, Spectroscopy, Instrumentation, Dielectric permittivity and loss, Bio-sensor, Proteins, Dielectric and structure modification, Vapors and gases, Physico-chemical properties, chemistry.chemical_classification, 010401 analytical chemistry, Electric Conductivity, film protéique, Polymer, 021001 nanoscience & nanotechnology, bio-sensor, Atomic and Molecular Physics, and Optics, 0104 chemical sciences, Characterization (materials science), Dielectric spectroscopy, chemistry, Chemical engineering, 13. Climate action, dielectric properties, dielectric and structure modification, vapors and gases, Dielectric Spectroscopy, propriété physicochimique, polymère synthétique, 0210 nano-technology, Glass transition, bio polymère
Abstract: Polymers can be classified as synthetic polymers and natural polymers, and are often characterized by their most typical functions namely their high mechanical resistivity, electrical conductivity and dielectric properties. This bibliography report consists in: (i) Defining the origins of the dielectric properties of natural polymers by reviewing proteins. Despite their complex molecular chains, proteins present several points of interest, particularly, their charge content conferring their electrical and dielectric properties; (ii) Identifying factors influencing the dielectric properties of protein films. The effects of vapors and gases such as water vapor, oxygen, carbon dioxide, ammonia and ethanol on the dielectric properties are put forward; (iii) Finally, potential development of protein films as bio-sensors coated on electronic devices for detection of environmental changes particularly humidity or carbon dioxide content in relation with dielectric properties variations are discussed. As the study of the dielectric properties implies imposing an electric field to the material, it was necessary to evaluate the impact of frequency on the polymers and subsequently on their structure. Characterization techniques, on the one hand dielectric spectroscopy devoted for the determination of the glass transition temperature among others, and on the other hand other techniques such as infra-red spectroscopy for structure characterization as a function of moisture content for instance are also introduced.
Published: 2016

30. An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

Author: Filippo Acerbi, Valérie Guillard, Matthieu Saubanère, Carole Guillaume, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut Charles Gerhardt Montpellier - Institut de Chimie Moléculaire et des Matériaux de Montpellier (ICGM ICMMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Food Handling, Sodium Chloride, Thermal diffusivity, Food handling, Analytical Chemistry, Protein content, Viscosity, 0404 agricultural biotechnology, Semi-hard cheese, Diffusivity, Cheese, Eye growth, [CHIM]Chemical Sciences, Food science, Water content, Chemistry, Temperature, Proteins, Ripening, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Carbon dioxide, Salting out, Ripening parameters, Food Science
Abstract: International audience; This study focuses on CO2 diffusivity, which is one of the most important factors impacting eye growth in semi-hard cheese, but yet has scarcely been investigated in literature. The effect of compositional and ripening parameters on experimental CO2 diffusivity in semi-hard cheese was studied. CO2 diffusivity in semi-hard cheese showed a complex relationship with temperature in the range 4 to 25 °C, represented by a quadratic curve with the highest diffusivity at 13 °C. Salt was found to impact CO2 diffusivity, with a decrease of about 60% for 0 to 2.7% w/w salt addition, which may be ascribed to viscosity increase of the cheese matrix and “salting in” effect of protein. CO2 diffusivity was found to increase with moisture content from 39 to 42% w/w, then it decreased from 42 to 48% w/w. Inevitable changes in protein content of the three cheese variants may be responsible for the complex behaviour observed.
Published: 2016

31. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation

Author: Filippo Acerbi, Carole Guillaume, Valérie Guillard, Nathalie Gontard, M. Aliani, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Propionic acid bacteria, CO2 production rate, propionic acid, Diffusion, Salt (chemistry), semi-hard cheese, teneur en sel, production de co2, chemistry.chemical_compound, 0404 agricultural biotechnology, Propionic acid fermentation, Cheese, température, [SDV.IDA]Life Sciences [q-bio]/Food engineering, maturation du fromage, Food science, chemistry.chemical_classification, biology, Chemistry, 0402 animal and dairy science, Substrate (chemistry), food and beverages, Ripening, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 040201 dairy & animal science, équation de prédiction, Carbon dioxide, Fermentation, acide propionique, fromage à pâte demi dure, Bacteria, Food Science
Abstract: Despite the fact that CO2 production by Propionic Acid Bacteria (PAB) fermentation is the driving force for eye growth in most hard and semi-hard cheese types, few coefficients of CO2 production have been assessed in literature. In this study, the diffusion free CO2 production rate coefficient was experimentally assessed in semi-hard cheese as a function of salt content (0-1.3% w/w), ripening temperature (13-25 degrees C) and ripening time (2 weeks). The CO2 production rate decreased linearly with increasing salt content due to the inhibition effects of salt on the PAB, while it increased with temperature, due to the vicinity with the Poptimum growth temperature (25-30 degrees C). A lower rate of production was observed in the first days of ripening, followed by an increase in CO2 production rate and consequent decrease due to the lower availability of the main substrate (lactate). We proposed a polynomial equation for predicting changes in the CO2 production rate during ripening. This equation may be used to better describe the phenomenon of eye growth occurring in cheese with propionic acid fermentation.
Published: 2016

32. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese

Author: Nathalie Gontard, Filippo Acerbi, Carole Guillaume, Valérie Guillard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: 0301 basic medicine, Food Handling, Cheese ripening, Analytical Chemistry, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Semi-hard cheese, Cheese, Phase (matter), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Solubility, Water content, 030109 nutrition & dietetics, Moisture, Chemistry, Ripening, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Carbon dioxide, Composition (visual arts), Calcium, Food Science
Abstract: Despite CO2 being one of the most important gases affecting the quality of most semi-hard cheeses, the thermodynamic properties of this molecule in relation to cheese ripening have rarely been investigated. In this study the CO2 solubility coefficient was experimentally assessed in semi-hard cheese as a function of the most relevant compositional and ripening variables. As expected, CO2 solubility was found to linearly decrease with temperature in the range 2–25 °C. Unexpectedly, solubility was not significantly different at 39% and 48% moisture, while it was found lower at 42%. Unavoidable changes in protein content of the three cheese variants is suspected to produce an interaction with water content, leading to complex interpretation of the results. Increasing salt content in cheese from 0 to 2.7% w/w significantly decreased CO2 solubility by about 25%, probably due to the increased bonded water molecules in the cheese water phase.
Published: 2016

33. Water vapor sorption and diffusion in wheat straw particles and their impact on the mass transfer properties of biocomposites

Author: Nathalie Gontard, Gabriella Ghizzi D. Silva, Caroline Wolf, Hélène Angellier-Coussy, Valérie Guillard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), European Project: 265669, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, Polymers and Plastics, Diffusion, packaging, 02 engineering and technology, fibers, 010402 general chemistry, Thermal diffusivity, 01 natural sciences, composites, Matrix (chemical analysis), Mass transfer, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Composite material, properties and characterization, chemistry.chemical_classification, Sorption, General Chemistry, Polymer, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Surfaces, Coatings and Films, chemistry, Particle, biodegradable, 0210 nano-technology, Water vapor
Abstract: This work intends to decipher the role of hydrophilic fillers, wheat straw fibers (WSF), on the water vapor transfer properties (sorption and diffusion) of biocomposites based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate), (PHBV) as matrix. Transfer in biocomposites, measured using dynamical vapor sorption measurement, is correlated to the transfer properties of each individual constituent and to the specific structural arrangements induced by the presence of particles inside the matrix. Increasing amounts of WSF particles in the PHBV matrix lead to an increase of the water vapor sorption (WVS) of the resulting composites. This is attributed to the high sorption of hydrophilic WSF as compared to that of the neat PHBV matrix. Water vapor diffusion in composites (around 0.13 × 10−11 m2 s−1 at 20°C whatever the filler content) is always lower than in the neat matrix (0.26 × 10−11 m2 s−1) although wheat straw displays high diffusivity values (1.84 × 10−11 m2 s−1). Such unexpected behavior is related to (1) changes of structure and properties of the WSF particle once embedded in the PHBV matrix, (2) changes in the polymer matrix structure and properties in contact with fibers, and also (3) to the representativeness of the filler diffusivity, which is difficult to appraise.
Published: 2016

34. Performance and environmental impact of biodegradable polymers as agricultural mulching films

Author: Guy César, Anne Chevillard, Hélène Angellier-Coussy, Emmanuelle Gastaldi, L. Martín-Closas, François Touchaleaume, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Dept of Horticulture, Botany & Gardening, Universitat de Lleida, Services Etudes Recherches Polymères Biodégradables, SERPBIO, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), SERPBIO Services Etudes Recherches Polymères Biodégradables, and European Project: 262257,EC:FP7:SME,FP7-SME-2010-1,AGROBIOFILM(2010)
Subjects: [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, Engineering, Environmental Engineering, Polymers, Surface Properties, Adipates, Polyesters, Health, Toxicology and Mutagenesis, Field experiment, 02 engineering and technology, Polypropylenes, 010402 general chemistry, Vineyard, 01 natural sciences, Biodegradable polymers, chemistry.chemical_compound, Tensile Strength, Yield (wine), Ultimate tensile strength, Mulching, Environmental Chemistry, Vitis, PBAT, Lactic Acid, 2. Zero hunger, business.industry, Public Health, Environmental and Occupational Health, Environmental engineering, food and beverages, Sowing, Agriculture, General Medicine, General Chemistry, 15. Life on land, Polyethylene, Biodegradation, 021001 nanoscience & nanotechnology, Pollution, 0104 chemical sciences, Biodegradation, Environmental, chemistry, Agronomy, Agronomic performances, Material lifespan, 0210 nano-technology, business, Mulch
Abstract: In the aim of resolving environmental key issues such as irreversible soil pollution by non-biodegradable and non-recoverable polyethylene (PE) fragments, a full-scale field experiment was set up to evaluate the suitability of four biodegradable materials based on poly(butylene adipate-co-terephtalate) (PBAT) to be used as sustainable alternatives to PE for mulching application in vineyard. Initial ultimate tensile properties, functional properties during field ageing (water vapour permeability and radiometric properties), biodegradability and agronomical performance of the mulched vines (wood production and fruiting yield) were studied. In spite of their early loss of physical integrity that occurred only five months after vine planting, the four materials satisfied all the requested functional properties and led to agronomic performance as high as polyethylene. In the light of the obtained results, the mulching material lifespan was questioned in the case of long-term perennial crop such as grapevine. Taking into account their mulching efficiency and biodegradability, the four PBAT-based studied materials are proven to constitute suitable alternatives to the excessively resistant PE material. This study has been carried out in the frame of the AGROBIOFILM project with financial support from the European Union 7th Framework Program (FP7/2007–2013) under the grant agreement number 262257.
Published: 2016

35. Developing a Macroscopic Mechanistic Model for Low Molecular Weight Diffusion through Polymers in the Rubbery State

Author: P. Huguet, Stéphane Peyron, Brais Martinez-Lopez, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), National Food Institute, Technical University of Denmark [Lyngby] (DTU), Institut Européen des membranes (IEM), Université de Montpellier (UM)-Université Montpellier 2 - Sciences et Techniques (UM2)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Centre National de la Recherche Scientifique (CNRS), ANR (Research Project SafeFoodPack Design), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)
Subjects: Flexibility (anatomy), état caoutchoutique, General Chemical Engineering, Diffusion, 02 engineering and technology, 010402 general chemistry, Thermal diffusivity, modèle mécanistique, 01 natural sciences, Industrial and Manufacturing Engineering, chemistry.chemical_compound, architecture moléculaire, polymère, Polymer chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Newtonian fluid, Molecule, chemistry.chemical_classification, General Chemistry, Polymer, microspectroscopie, 021001 nanoscience & nanotechnology, Fick's laws of diffusion, 0104 chemical sciences, medicine.anatomical_structure, chemistry, Chemical physics, Polystyrene, 0210 nano-technology
Abstract: Raman microspectroscopy was used to determine the Fickian diffusivity of two families of low molecular weight molecules through amorphous polystyrene in the rubbery state. Different effects of the temperature on diffusivity for each of the families suggested that molecular mobility is controlled by both the volume and flexibility of the diffusing substance when the movement of polymer chains can generate stress induced deformation of molecules. The diffusing molecules were represented as Newtonian spring-bead systems, which allowed us to quantify their flexibility, in function of the vibration frequency of their bonds by reconstructing their theoretical spectra. Results showed that the use of molecular descriptors that take into account flexibility rather than the most stable conformation of the diffusing molecules may improve the description of the diffusion behavior caused by variations in shape and size of the free volumes of the polymeric matrix in the rubbery state.
Published: 2016

36. A novel hybrid self-assembly process for synthesising stratified polyethylene-organoclay films

Author: Olivier Felix, Emmanuelle Gastaldi, Ali Akbar Motedayen, Nathalie Gontard, Carole Guillaume, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: Materials science, Scanning electron microscope, General Chemical Engineering, polymer film, 02 engineering and technology, General Chemistry, Polyethylene, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, biofilm, 0104 chemical sciences, Hydrophobic effect, Contact angle, chemistry.chemical_compound, film polymère, chemistry, Chemical engineering, Polymer chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Polymer substrate, Organoclay, Self-assembly, 0210 nano-technology, Solvophobic
Abstract: This study reports the first effort to synthesize a new type of PE–organoclay multilayer film by starting from an uncharged apolar polymer substrate and successively depositing apolar organoclay and uncharged apolar polyethylene (PE) layers with subsequent repeating depositions. The alternate variation of contact angle (85° average for organoclay and 107° for PE layers) confirmed the profilometry and the scanning electron microscopy results as well as the linear growth pattern, i.e. the successful highly stratified assembly of repetitive bilayers comprised of 450 nm organoclays and 2.25 μm PE layers. The self-assembly of organoclays on PE surfaces was driven by solvophobic molecular construction involving hydrophobic interactions between the organic parts of the organoclay tactoids dispersed in an organic solvent and the PE hydrophobic surface. The deposition of PE molecules on the organoclay layers was the result of a dip-coating process involving physical sorption of a highly viscous PE solution on the surface of the organoclay layers.
Published: 2016

37. Torrefaction treatment of lignocellulosic fibres for improving fibre/matrix adhesion in a biocomposite

Author: Marie-Alix Berthet, Xavier Rouau, Hélène Angellier-Coussy, Jean-Michel Commandre, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), BioWooEB (Cirad-Persyst-UPR 114 BioWooEB), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), BioWooEB (UPR BioWooEB), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)
Subjects: P06 - Sources d'énergie renouvelable, Ingénierie des aliments, Biocomposite, Torrefaction, PHBV, Wheat straw, Mechanical properties, Water vapour permeability, emballage alimentaire, 02 engineering and technology, microscopie électronique à balayage, law.invention, Crystallinity, law, Biomasse, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0202 electrical engineering, electronic engineering, information engineering, General Materials Science, Crystallization, Composite material, Traitement thermique, chemistry.chemical_classification, paille de blé, Biopolymère, 000 - Autres thèmes, food and beverages, Polymer, Straw, fibre lignocellulosique, Mechanics of Materials, Material properties, Fibre content, Materials science, 020209 energy, Déchet agricole, lcsh:TA401-492, Food engineering, propriété mécanique, Mechanical Engineering, Torréfaction, analyse thermogravimétrique, Fibre végétale, chemistry, matériau composite, Bioénergie, Hydrophobicité, biomatériau, lcsh:Materials of engineering and construction. Mechanics of materials, mesure de perméabilité
Abstract: New PHBV/wheat straw fibres biocomposites were produced in such a way to improve the fibre/matrix interface and modulate functional properties of materials. A torrefaction treatment was applied to wheat straw fibres in such a way to increase their hydrophobicity. This improvement led to a better fibre/matrix interfacial adhesion in resultant composites prepared by melt-extrusion, as revealed by SEM observations. The crystallization process was favoured by the presence of torrefied fibres while molecular weight and crystallinity of matrix polymers remained unchanged as compared to untreated fibres. Fibre torrefaction treatment had no significant effect on the mechanical properties of PHBV/wheat straw fibre composites, except for 30 wt.% of torrefied fibres with materials displaying an increased rigidity. It was concluded that improving fibre/matrix adhesion and increasing fibre aspect ratio did not lead to a better preservation of mechanical properties, due to the inevitable presence of microscopic defects in the composite materials. As regards water vapour permeability (WVP), a 30% decrease was first noticed with torrefied fibre contents up to 20 wt.%, which was ascribed to the hydrophobic nature of fibres and improvement of fibre/matrix adhesion. WVP then increased for a fibre content of 30 wt.%, probably due to the creation of percolating pathway. Keywords: Biocomposite, Torrefaction, PHBV, Wheat straw, Mechanical properties, Water vapour permeability
Published: 2016

38. Plant polymer as sensing material: Exploring environmental sensitivity of dielectric properties using interdigital capacitors at ultra high frequency

Author: Fabien Bibi, Nathalie Gontard, Carole Guillaume, Brice Sorli, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut d’Electronique et des Systèmes (IES), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Matériaux, MicroCapteurs et Acoustique (M2A), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), ANR (NextGenPack project), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Subjects: Permittivity, Finite element method, Materials science, Interdigital capacitors, fraîcheur alimentaire, Analytical chemistry, emballage alimentaire, 02 engineering and technology, Dielectric, échange surface atmosphère, 010402 general chemistry, propriété diélectrique, 01 natural sciences, law.invention, Adsorption, Wheat gluten, polymère, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Relative humidity, Electrical and Electronic Engineering, Instrumentation, chemistry.chemical_classification, RFID, permittivité diélectrique, Metals and Alloys, Polymer, gluten de blé, 021001 nanoscience & nanotechnology, Condensed Matter Physics, permittivity, 0104 chemical sciences, Surfaces, Coatings and Films, Electronic, Optical and Magnetic Materials, Capacitor, Ultra high frequency, chemistry, dielectric properties, Dielectric loss, 0210 nano-technology
Abstract: An interdigital capacitor (IDC) system was designed in order to provide a controlled high exposure (high surface/thickness ratio) to the environmental atmosphere of a sensing layer of which the dielectric properties were identified by a finite element method simulation and validated using a common parallel plate capacitor technique. The dielectric properties of one of the most sensitive and widely available plant polymers in nature: wheat gluten (WG) proteins were determined at ultra high frequency (500 MHz-1000 MHz) at 25 degrees C and at two different values of relative humidity (RH). Increasing relative humidity from 20% RH to 80% RH increased the dielectric loss and permittivity of wheat gluten from 0.39 +/- 0.01 to 0.84 +/- 0.02 and from 5.01 +/- 0.06 to 7.07 +/- 0.18, respectively. This effect was discussed in the light of wheat gluten composition (constituting amino acids), structure (high molecular weight, proteins unfolding and mobility) and water content (adsorbed water-bonding state). In addition to RH, two other analytes known as food quality markers, carbon dioxide (CO2) and ethanol were studied in terms of sensitivity. The sensitivities of 10.0 +/- 0.4 fF/%RH, 31.38 +/- 0.06 fF/%CO2 and 25.50 +/- 0.05 pF/%ethanol obtained should pave the way for the development of innovative green radio frequency identification (RFID) tags using renewable, cheap and biodegradable plant polymers as gas and vapor sensors. The sensors are intended to be interfaced to low-cost, ultra high frequency, passive, RFID tags for monitoring food quality and freshness volatile markers in packaging headspace.
Published: 2016

39. Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products

Author: Valérie Guillard, Estelle Chaix, Carole Guillaume, Nathalie Gontard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Subjects: 0106 biological sciences, Chemistry, Viscosity, Diffusion, Analytical chemistry, chemistry.chemical_element, 04 agricultural and veterinary sciences, Activation energy, Partial pressure, Kinetic energy, Thermal diffusivity, 040401 food science, 01 natural sciences, Oxygen, 0404 agricultural biotechnology, Luminescence-based sensor, Solid matrix, Solid food, 010608 biotechnology, Non-invasive method, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food Science
Abstract: Based on the measurement of local oxygen partial pressure kinetic, a non-invasive methodology was proposed to assess O2 diffusivity ( D O 2 ) in liquid, viscous and solid matrices. This new method was compared with a previous invasive method, developed by the same group, based on the same principle. The new method has proven to be essential to measure D O 2 in solid food matrices where invasive methods usually failed. It was successfully used to obtain D O 2 of cooked ham and processed cheese which were found respectively equal to 0.450 ± 0.004 × 10−9 m2·s−1 and 1.15 ± 0.11 × 10−9 m2·s−1 at 20 °C. D O 2 was also evaluated as a function of temperature (from 5 to 30 °C) and viscosity in lipid-based matrices. These results have permitted to determine activation energy of the diffusion and have revealed that increasing viscosity of the lipid matrices tested did not impact their D O 2 values.
Published: 2016

40. Investigating the biodegradation pattern of an ecofriendly pesticide delivery system based on wheat gluten and organically modified montmorillonites

Author: Anne Chevillard, Nathalie Gontard, Hélène Angellier-Coussy, Emmanuelle Gastaldi, and Valérie Guillard
Subjects: Materials science, Polymers and Plastics, Wheat gluten, Pesticide leaching, Pesticide, Biodegradation, Condensed Matter Physics, Pulp and paper industry, Dispersion (geology), Matrix (chemical analysis), chemistry.chemical_compound, Montmorillonite, chemistry, Mechanics of Materials, Materials Chemistry, Delivery system
Abstract: An organically modified montmorillonite (C30B) was introduced within a wheat gluten (WG)-based formulation containing ethofumesate (as model pesticide) with the aim to enhance its slow release properties by modulating both biodegradation and release properties. For this purpose, biodegradation pattern in soil and release properties in model system have been investigated for ethofumesate alone, WG-ethofumesate and WG-C30B-ethofumesate formulations. Respirometric experiments undertaken with ethofumesate in soil have evidenced a non-biodegradable behavior whereas the incorporation of 0.26% of ethofumesate in WG-based formulation did not affect the final biodegradability of WG-based material in spite of a slight but significant delayed biodegradation pattern. This delaying effect, attributed to the ecotoxic effect of ethofumesate, was shown to disappear when introducing C30B in the formulation. The use of WG-based materials to formulate ethofumesate also resulted in a slow release effect (in water) that could be significantly enhanced by adding organoclays in the materials in spite of a very poor dispersion of the nanoclays within the matrix. Indeed, the presence of clay aggregates evidenced by TEM in the WG matrix would result in the entrapment of ethofumesate taking into account the huge affinity of this pesticide for this nanoclay. This hypothesis appeared fully consistent with the assumption that ethofumesate would be less available to reduce microorganisms respiration and also potentially less subjected to transport mechanisms. As a result, WG-based formulations appeared as a suitable ecofriendly strategy to design slow release delivery system for pesticides with the objective to reduce pesticide leaching in the environment.
Published: 2012

41. Raman depth-profiling characterization of a migrant diffusion in a polymer

Author: Stéphane Peyron, Nathalie Gontard, Miguel Mauricio-Iglesias, Valérie Guillard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Filtration and Separation, 02 engineering and technology, Thermal diffusivity, 01 natural sciences, Biochemistry, Data treatment, chemistry.chemical_compound, symbols.namesake, Optics, Approximation error, [SDV.IDA]Life Sciences [q-bio]/Food engineering, General Materials Science, Physical and Theoretical Chemistry, Linear density, chemistry.chemical_classification, business.industry, planar interface, 010401 analytical chemistry, Confocal Raman microscopy, Polymer, Polyethylene, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Linear low-density polyethylene, Refraction, chemistry, symbols, Diffusion in polymers, Depth-profiling, 0210 nano-technology, Raman spectroscopy, business
Abstract: J. Membr. Sci. ISI Document Delivery No.: 776XU Times Cited: 0 Cited Reference Count: 19 Mauricio-Iglesias, M. Guillard, V. Gontard, N. Peyron, S. Commission of the European Communities Authors would like to kindly acknowledge financial support from the Commission of the European Communities, Framework 6, Priority 5 'Food Quality and Safety', Integrated Project NovelQ FP6-CT-2006-015710. Elsevier science bv Amsterdam; International audience; Raman depth-profiling microspectroscopy provides rich information on chemical/physical characterization in a non-destructive mode with micrometric resolution. However, refraction causes distortions to the data obtained thereby. A method to determine the diffusivity of an additive in low linear density polyethylene (LLDPE) with Raman depth profiling is proposed, combining the latest developments on data treatment of refraction distorted profiles. The method is compared with the results obtained analysing the cross section of the sample, with a maximum 32% relative error between both methods. The main benefits, characteristics of this method, a discussion of the experimental errors, as well as perspectives for future work are highlighted.
Published: 2011

42. Wheat gluten-coated papers for bio-based food packaging: Structure, surface and transfer properties

Author: Carole Guillaume, Nathalie Gontard, Emmanuelle Gastaldi, Jeremy Pinte, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Materials science, COATING, PROTEIN, 02 engineering and technology, Surface finish, engineering.material, 0404 agricultural biotechnology, Coating, [SDV.IDA]Life Sciences [q-bio]/Food engineering, PERMEABILITY, Porosity, chemistry.chemical_classification, Coated paper, 04 agricultural and veterinary sciences, Penetration (firestop), 021001 nanoscience & nanotechnology, 040401 food science, Gluten, Food packaging, chemistry, Chemical engineering, EMBALLAGE COMPOSITE, Plant protein, PAPER, engineering, PENETRATION, 0210 nano-technology, Food Science
Abstract: E-mail address: c-guillaume@univ-montp2.fr; International audience; The objective of the present work was to understand how the structural, surface, water vapour and gas barrier properties of wheat gluten (WG) coated paper could be influenced by the features of paper. For this purpose, a surface treated paper (TP) and an untreated paper (UTP) were compared. Penetration of WG-coating into the bulk of paper was more pronounced in UTP than TP. This led to the formation of a significant junction zone resulting in an interpenetrated structure for WG–UTP, suggesting a composite- like structure, while a bi-layer one was obtained for WG–TP. Differences in WG penetration were related to the hydrophilicity, roughness and porosity of the paper used. Even though the extent of penetration did not greatly affect the surface properties (water and oil resistance), the transfer properties (water vapour, O2 and CO2) of WG-coated papers were significantly improved when WG-coating highly penetrated: while the WG–TP behaved as a micro-perforated material, the WG–UTP behaved as WG-film
Published: 2010

43. Application of FTIR and Raman microspectroscopy to the study of food/packaging interactions

Author: Nathalie Gontard, Miguel Mauricio-Iglesias, Stéphane Peyron, Valérie Guillard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Health, Toxicology and Mutagenesis, Analytical chemistry, Infrared spectroscopy, Food Contamination, 02 engineering and technology, Spectrum Analysis, Raman, Toxicology, Thermal diffusivity, 01 natural sciences, Diffusion, symbols.namesake, Desorption, Spectroscopy, Fourier Transform Infrared, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Humans, Plant Oils, Fourier transform infrared spectroscopy, Spectroscopy, Olive Oil, Chemistry, 010401 analytical chemistry, Food Packaging, Public Health, Environmental and Occupational Health, Life Sciences, Sorption, General Chemistry, General Medicine, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Linear low-density polyethylene, symbols, 0210 nano-technology, Raman spectroscopy, Food Analysis, Food Science
Abstract: This study assesses the suitability of Fourier transform infrared spectrometer (FTIR) and Raman spectroscopy for potential use as analytical tools to determine the diffusivity of a migrant in a plastic packaging material, one of the key points in safety assessment of food-contact materials. Despite its relative low sensitivity, FTIR-based analysis supplied data for the material on desorption of an additive (Uvitex OB) and sorption of a food constituent (olive oil) in a non-destructive and 'in situ' mode. These data allowed the determination of the diffusivity of Uvitex OB (8.0 +/- 2.5 x 10(-14) m(2) s(-1)) and olive oil (6.9 +/- 3.4 x 10(-14) m(2) s(-1)) in Linear Low Density Polyethylene (LLDPE). Raman cartography innovatively supplied the profile of additive concentration in the z-direction (thickness) of the food-contact material and confirmed that mass transfer in the system roughly followed a Fickean behaviour.
Published: 2009

44. Modelling and control of moisture transfers in high, intermediate and low aw composite food

Author: Baltasar Valles-Pamies, Nathalie Gontard, Stéphane Guilbert, Claire Bourlieu, Hugh Powell, Valérie Guillard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Nestlé UK Ltd, and Nestlé
Subjects: baking, 030309 nutrition & dietetics, Composite number, edible films, lipidic barriers, Soil science, Internal resistance, migration, Analytical Chemistry, 03 medical and health sciences, 0404 agricultural biotechnology, water activity, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, sorption isotherms, 2. Zero hunger, 0303 health sciences, Moisture, biscuit, Component (thermodynamics), Chemistry, temperature, diffusivity, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, food products, products, Efficiency, water migration, Food products, ready-to-eat, permeability, predictive modelling, Moisture transfer, Food Science
Abstract: Food Chem. ISI Document Delivery No.: 237YK Times Cited: 8 Cited Reference Count: 35 Bourlieu, C. Guillard, V. Powell, H. Valles-Pamies, B. Guilbert, S. Gontard, N. 4th International Workshop on Water in Foods Mar 27-28, 2006 Brussels, BELGIUM Elsevier sci ltd Oxford; International audience; Limitation of moisture transfer in composite food products can be achieved by two main techniques: reduction of a, difference between components and use of hydrophobic barrier at the interface of the system. Both techniques were tested in a multi-domain model food associating a dry cereal-based component to a wet component using a model based on Fick's second law. Required input modelling parameters were moisture equilibrium and transport properties of the components. The two stabilisation techniques permitted a significant extension of the period of acceptability of the dry component: from 7 min to more than 40 It using solutes addition and up to 12 days using a 300 m hydrophobic barrier. A further extension of this period of acceptability was achieved by combining the two techniques. However, this had a detrimental effect on the relative efficiency of the barrier due to increased internal resistance of the wet component.
Published: 2008

45. Functional properties of wheat gluten/montmorillonite nanocomposite films processed by casting

Author: Yana Cahyana, Pascale Chalier, Nathalie Gontard, Emmanuelle Gastaldi, Sibel Tunç, H. Angellier, Akdeniz University, Université de Montpellier (UM), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Materials science, Nanoparticle, Filtration and Separation, 02 engineering and technology, Biochemistry, Contact angle, chemistry.chemical_compound, 0404 agricultural biotechnology, mental disorders, Ultimate tensile strength, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, General Materials Science, Physical and Theoretical Chemistry, ComputingMilieux_MISCELLANEOUS, Nanocomposite, Sorption, [CHIM.MATE]Chemical Sciences/Material chemistry, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Casting, Montmorillonite, chemistry, Chemical engineering, Transmission electron microscopy, 0210 nano-technology
Abstract: Wheat gluten/montmorillonite (WG/MMT) nanocomposite films were prepared by casting. Transmission electron microscopy observations showed that MMT nanoparticles were homogeneously distributed within the matrix but not completely exfoliated. Contact angles, water uptake and water vapour sorption measurements showed that the presence of MMT led to a significant reduction of the water sensitivity of WG-based materials. This effect was attributed to a different structuring of protein network in the presence of MMT. Significant changes in the permeability of films towards water vapour and aroma compounds were observed for MMT contents higher than 5 wt%, while O2 and CO2 permeabilities remained unchanged. Finally, a slight improvement in tensile properties was obtained for filler contents higher than 2.5 wt%.
Published: 2007

46. Carvacrol losses from soy protein coated papers as a function of drying conditions

Author: Laurence Preziosi-Belloy, Nathalie Gontard, Pascale Chalier, Afef Ben Arfa, Université de Montpellier (UM), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Ingénierie des Réactions Biologiques, Bio-productions (IR2B), and Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)
Subjects: 0106 biological sciences, chemistry.chemical_classification, Coated paper, Chromatography, Polymers and Plastics, Chemistry, Active packaging, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Surfaces, Coatings and Films, chemistry.chemical_compound, 0404 agricultural biotechnology, Membrane, 010608 biotechnology, Vaporization, Materials Chemistry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Relative humidity, Carvacrol, Volatile organic compound, Food science, Soy protein, ComputingMilieux_MISCELLANEOUS
Abstract: The influence of drying conditions (temperature/time) on carvacrol losses was investigated for antimicrobial packaging obtained by coating paper with soy protein solutions containing 30% of carvacrol (w/w of SPI) as antimicrobial agent. The lowest carvacrol losses ranging from 25 to 30% were obtained for three drying conditions: high temperature and short time 250°C for 20 s or mild conditions 50°C for 210 s and 25°C for 3 h. In contrast, intermediate drying conditions (100°C/90 s and 150°C/45 s) led to carvacrol losses higher than 50%. The weaker losses observed for drying at 250°C compared with the intermediate temperatures could be explained by the rapid formation of a thick and protective crust that acted as a selective membrane letting to past water and retaining carvacrol. For drying at 150°C, high losses were related to water vaporization and carvacrol carrying as attested by the presence of holes observed by SEM and due to bubble formation and bursting. If drying conditions affected the carvacrol losses and its retention from coated papers during storage at 30°C and 60% relative humidity, the antimicrobial activity was found only dependent on carvacrol amount of the coated papers. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2007
Published: 2007

47. Coating papers with soy protein isolates as inclusion matrix of carvacrol

Author: Laurence Preziosi-Belloy, Pascale Chalier, Yasinee Chrakabandhu, Nathalie Gontard, Afef Ben Arfa, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université de Montpellier (UM), Ingénierie des Réactions Biologiques, Bio-productions (IR2B), and Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)
Subjects: 0106 biological sciences, Chemistry, animal diseases, [CHIM.MATE]Chemical Sciences/Material chemistry, 04 agricultural and veterinary sciences, biochemical phenomena, metabolism, and nutrition, engineering.material, Antimicrobial, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Coating, 010608 biotechnology, engineering, bacteria, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Carvacrol, Food science, Soy protein, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract: Antimicrobial papers were prepared by coating paper with soy protein isolate (SPI) solution as inclusion matrix of carvacrol, an antimicrobial agent. Addition of carvacrol (30% w/w of SPI) to SPI solution (10% w/v) prepared at 25 °C induced soy protein aggregates and viscosity decrease. Heat treatment (50, 70, 90 °C) of SPI solutions and carvacrol addition improved homogeneity reduced particles size and increased viscosity of solutions. The aggregated structure of SPI in the presence of carvacrol at 25 °C may play the role of a trapping structure leading to low carvacrol losses during coating and drying process of paper (9.6% against 37% after heat treatment at 90 °C) and to lower release rates specially the first three days (0.04 g/m2/day and 0.31 g/m2/day when SPI coating solutions were prepared at 25 and 90 °C, respectively). Regardless of the heat treatments received by the SPI solutions, residual carvacrol quantities in the coated papers after 50 days ranged between 0.6 and 0.7 g/m2.
Published: 2007

48. Practical Identifiability Analysis for the Characterization of Mass Transport Properties in Migration Tests

Author: Nathalie Gontard, Miguel Mauricio-Iglesias, Stéphane Peyron, Brais Martinez-Lopez, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Universidade de Santiago de Compostela [Spain] (USC ), and French funding agency Association Nationale de la RechercheEuropean Commission627475GRC 2013-032
Subjects: Mass transfer coefficient, Mass transport, Chemistry, General Chemical Engineering, Analytical chemistry, Context (language use), 02 engineering and technology, General Chemistry, [INFO.INFO-NA]Computer Science [cs]/Numerical Analysis [cs.NA], 021001 nanoscience & nanotechnology, Thermal diffusivity, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, Industrial and Manufacturing Engineering, Characterization (materials science), 020401 chemical engineering, Identifiability, Experimental work, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Identifiability analysis, 0204 chemical engineering, 0210 nano-technology, Biological system, ComputingMilieux_MISCELLANEOUS
Abstract: The common assumption of considering external mass transfer resistance as negligible can lead to a systematic bias that underestimates the actual diffusivity value. In this context, the suitability of two methods and the possible experimental setups (global or local concentration measurements) for determination of both diffusivity and mass transfer coefficient are discussed. The assessment was based on the experimental results of the desorption of Uvitex OB from low density polyethylene into the food simulant Miglyol 829. A practical identifiability analysis performed for each of the methods and experimental setups demonstrated that the increased amount of information provided by local measurement methods allows a better identifiability of the parameters, thereby reducing the experimental work and providing an unbiased method for determination of diffusivity.
Published: 2015

49. Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

Author: Valérie Guillard, Estelle Chaix, Bertrand Broyart, Nathalie Gontard, Carole Guillaume, Olivier Couvert, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Lab Univ Biodiversite & Ecol Microbienne, Université de Brest (UBO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Subjects: Vacuum, Nitrogen, [SDV]Life Sciences [q-bio], Modified atmosphere packaging, Bacterial growth, Shelf life, medicine.disease_cause, Microbiology, 03 medical and health sciences, 0404 agricultural biotechnology, Listeria monocytogenes, Mass transfer, Food Preservation, medicine, Gas transfer, Food science, Diffusion (business), Dimensioning, 0303 health sciences, Predictive microbiology, Mathematical modelling, 030306 microbiology, Chemistry, Atmosphere, Food Packaging, Reproducibility of Results, 04 agricultural and veterinary sciences, Permeation, Carbon Dioxide, Models, Theoretical, 040401 food science, Oxygen, Modified atmosphere, Food Microbiology, Gases, Biological system, Food Science
Abstract: A mechanistic model coupling O-2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O-2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O-2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept. (C) 2015 Elsevier Ltd. All rights reserved.
Published: 2015

50. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging: Physical-chemical and structural stability under food contact conditions

Author: Nathalie Gontard, Hélène Angellier-Coussy, Stéphane Peyron, Vorleak Chea, Diana Kemmer, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV), Fraunhofer (Fraunhofer-Gesellschaft), Publica, Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), and Fraunhofer-Gesellschaft
Subjects: Food contact materials, Materials science, Polymers and Plastics, packaging, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Acetic acid, chemistry.chemical_compound, Crystallinity, Physical chemical, PHBV film, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Materials Chemistry, Composite material, Ethanol, biopolymers and renewable polymers, structure-property relations, Sorption, General Chemistry, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Surfaces, Coatings and Films, Food packaging, chemistry, Chemical engineering, Structural stability, 0210 nano-technology
Abstract: UMR IATE Axe 3 : Transferts de matière et réactions dans les systèmes aliment/emballage; The objective of the present article is to bring new insights into the relationships between the structural and physical–chemical stability and the inertness of PHBV films with respect to the targeted food packaging application. It is concluded from overall migration tests that PHBV films can be used as food contact materials for any type of food. Functional properties of PHBV films (mechanical properties and water vapor permeability) were also very stable after contact at 40°C during 10 days with all food simulating liquids tested (water, acetic acid 3% (w/v), ethanol 20% (v/v), and iso-octane), except with ethanol 95% (v/v). Ethanol 95% (v/v) was identified as the worst case for PHBV films, with a high sorption value and an increase in the water vapor permeability. This was mainly explained by a significant plasticizing effect, together with a decrease in both the molecular weight and the crystallinity degree of PHBV films. From an industrial point of view, it allows assessing that the packaging functions of PHBV are fulfilled all over the food supply chain.
Published: 2015

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