Vieillissement des bio-polymères: étude structurale et fonctionnelle

Abstract : Today's increased environmental concerns and the growing questions about disposal management are contributing to growth in biopolymer industry. These materials are used in various fields such as pharmaceutic, bioengineering or tissue engineering as cell support, food formulation or packaging. In spite of a positive perception of biopolymers to improve environmental issues, biopolymers properties remain unknown, even though their biodegradability is well documented. Here we consider the influence of aging in climatic chamber on different biopolymers (HPMC, Chitosan and PLA) and in to what extent it could modify their structure and properties. Moreover, considering the opportunity for theses materials to be used as food packaging, influence of microwave heating was also tested on chitosan films. The food consumption trends tend, indeed, to the development of ready-to-eat meal that is why it is crucial to investigate theses biopolymers behavior when used in microwave oven in food contact. The aim of this study is to bring new knowledge of theses materials and to guarantee an optimal and safe use as a food contact packaging. The results showed several deep modifications in the biopolymers structure such as chain scissions or crystallization. These modifications involved a decrease in the polymer's properties. Chitosan films, exposed to increasing microwave heating times, showed gradually increasing yellowing. Maillard neoformed compounds are responsible for this color change and could be deleterious for consumer safety because of the possibility of migration in case of food contact
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Charlotte Jacquot. Vieillissement des bio-polymères: étude structurale et fonctionnelle. Alimentation et Nutrition. Université de Lorraine, 2013. Français. ⟨NNT : 2013LORR0293⟩. ⟨tel-01750646⟩

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