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Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and(More)
Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical(More)
There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the(More)
Ionic and neutral polysaccharides with well-defined structures were chosen to investigate the mechanism of water sorption at different relative humidities. From an experimental point of view, the freezing water was determined by DSC when the total sorbed water was obtained from thermogravimetry. The isotherms of sorption and enthalpies of interaction were(More)
Films made of plasticized starch (PLS)/poly(butylene succinate co-butylene adipate) (PBSA) blends were prepared by thermomechanical processing varying the PBSA proportions in blends to obtain biphasic materials with distinct morphologies. These morphologies were characterized by selective extraction of each phase, microscopic observations, and selective(More)
The migration of additives from food packaging to food stuffs is kinetically governed by the diffusion coefficient (D) of the additive within the polymer. Food safety authorities have recently allowed the use of mathematical models to predict D, with the additive molecular weight as a single entry parameter. Such models require experimental values to feed(More)
Food safety authorities have already allowed the use of mathematical models to predict diffusion from plastic food contact materials. These models use the molecular weight of the migrant as a cornerstone parameter that describes the contribution of the migrant to the diffusion process. In this work, the dependence of the diffusion coefficient on the migrant(More)
The ALTO 50 MeV electron linac is dedicated to the production of neutron-rich radioactive nuclei using the photo-fission process and the optimisation of the target-ion source system for SPIRAL 2 and EURISOL projects. The accelerator consists of a 3 MeV injector (old test station of LAL, Laboratoire de l'Accélérateur Linéaire d'Orsay), LIL (Linac Injector of(More)
Published diffusion prediction models for the diffusion of additives in food packaging simplify reality by having a small number of parameters only. Therefore, extrapolation of such models to barrier polymers, larger ranges of temperature and/or additive molecular weight (M(W)) is questionable. Extra data is still required to generalize these existing(More)