Elaboration d'un film comme emballage alimentaire

Abstract

Ce memoire porte sur l fevaluation de films comestibles a base de chitosane pour la conservation des pommes. Trois traitements ont ete testes : pommes non enrobees, enrobees avec du chitosane seul, et avec un melange chitosane-huile essentielle. Plusieurs tests ont ete realises : HPLC pour quantifier l facide gallique, permeabilite au CO. pour evaluer la respiration, suivie de la perte de masse pour estimer la deshydratation, et observation visuelle de l fevolution des fruits au cours du stockage. Une analyse FTIR a aussi ete effectuee pour observer les interactions entre le chitosane et l fhuile. Les resultats ont montre que le chitosane, surtout enrichi en huile, ameliore la retention des polyphenols, limite les pertes en eau, et presente une bonne compatibilite moleculaire. Ces films offrent un potentiel interessant comme alternative durable aux emballages plastiques. This thesis focuses on the evaluation of edible films based on chitosan for the preservation of apples. Three treatments were tested: uncoated apples, apples coated with chitosan alone, and apples coated with a chitosan-essential oil blend. Several tests were carried out: HPLC to quantify gallic acid, CO. permeability to assess respiration, monitoring of weight loss to estimate dehydration, and visual observation of fruit evolution during storage. An FTIR analysis was also performed to examine the interactions between chitosan and the oil. The results showed that chitosan, especially when enriched with oil, improves polyphenol retention, reduces water loss, slows visual degradation, and demonstrates good molecular compatibility. These films offer promising potential as a sustainable alternative to plastic packaging..