Nathalie Gontard

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Soy protein isolates (SPI) and octenyl-succinate (OSA) modified starch were used as paper coating and inclusion matrices of two antimicrobial compounds: cinnamaldehyde and carvacrol. Antimicrobial compound losses from the coated papers were evaluated after the coating and drying process, and the two matrices demonstrated retention ability that depended on(More)
The glass transition temperature of wheat gluten, plasticized with water, glycerol, or sorbitol, has been studied using dynamical mechanical thermal analysis. For the three plasticizers studied, the general behavior of the glass transition temperature broadly followed the Couchman-Karasz relation using a wheat gluten DeltaC(p)() of 0.4 J g(-)(1) K(-)(1).(More)
Control of moisture transfer inside composite food products or between food and its environment remains today a major challenge in food preservation. A wide rage of film-forming compounds is now available and facilitates tailoring moisture barriers with optimized functional properties. Despite these huge potentials, a realistic assessment of the film or(More)
The specific effects of heat treatment and/or addition of low/high-methylated pectin (LMP/HMP) on the allergenicity of beta-lactoglobulin (beta-Lg) and its hydrolysis products were investigated through a two-step in vitro digestion approach. beta-Lg was first hydrolyzed by pepsin and then by a trypsin/chymotrypsin (T/C) mixture done in a dialysis bag with a(More)
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(More)
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(More)
Certain newly discovered characteristics of natural biopolymers should make them a choice material to be used for different types of wrappings and films. Edible and/or biodegradable packagings produced from agricultural origin macromolecules provide a supplementary and sometimes essential means to control physiological, microbiological, and physicochemical(More)
Water sorption isotherms and effective moisture diffusivities were determined at 20 8C for sponge cakes at high water activity as a function of their initial porosity, in the range 86 and 52% (0 g/g dry basis fat content), and of their fat content, ranging between 0 and 0.30 g/g dry basis (67% initial porosity). The equilibrium moisture values were not(More)
Carvacrol release from SPI-coated papers was evaluated at different relative humidities (RH; 60, 80, and 100%) and storage temperatures (5, 20, and 30 degrees C). Effective carvacrol diffusivities were determined from experimental release kinetics and by using a mathematical model based on Fick's second law. Increasing storage temperature and RH lead to an(More)