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Biopolymers and Bioplastics 2016
September 12-14, 2016
Volume 7, Issue 5(Suppl) J Bioremed Biodeg 2016
ISSN: 2155-6199 JBRBD, an open access journal
conferenceseries .com
September 12-14, 2016 San Antonio, USA
3rd International Conference and Exhibition onBiopolymers & Bioplastics
Elodie Chevalier et al., J Bioremed Biodeg 2016, 7:5(Suppl)
Production of an antimicrobial edible casein-based material
Elodie Chevalier1,2, Gilles Assezat1, Frédéric Prochazka1 and Nadia Oulahal 2
1Université de Lyon, France
²Université Claude Bernard Lyon, France
C aseins constitute 80% of milk proteins and have great potential for producing protein-based edible films. Several problems
need to be solved before casein films can be widely commercialized. For example, the high moisture sensitivity (easy
adsorption and release of water molecules which act as plasticizer and affect mechanical properties) has to be controlled and
the production costs due to production method have to be reduced. The goal of the present study is to obtain edible, and
antimicrobial casein-based materials. The first targeted application is the development of edible labels to put on cheeses. These
labels should keep a good readability during cheese ripening and commercialization, in order to guarantee the traceability of
these cheeses but without sensory changes for cheeses. The current process used to produce cheese labels is a batch process
implying high pressures and high temperatures during several hours, which is not compatible with thermolabile antimicrobial
compounds addition. With extrusion, which is a continuous process, temperature and residence time can be adapted to
preserve the activity of antimicrobial compounds added in the formulation. Casting of film forming suspensions on flat
surfaces and their subsequent drying to prepare films is adequate for laboratory use and, perhaps, is sometimes also suitable
for batch production. However, more efficient techniques are needed for commercial films production. Association of dairy
food knowledge and polymers production processes allows a new continuous process at relatively low temperature (less than
100°C) which allows production of active films made of rennet caseins and organic acids or their salts.
Biography
Elodie Chevalier is a 2nd year PhD student working at the University of Saint Etienne in the laboratory called IMP (Polymer Materials Engineering) with Frédéric
Prochazka and also working in the laboratory called BioDyMIA (Bioengineering and Microbial Dynamics at Food Interfaces) with Nadia Oulahal. Prior to beginning
of PhD program, she completed an Engineering degree in Biology as well as a Master’s degree in Biotechnology at the University of Technology of Compiègne
(France).