TY - JOUR
T1 - Physical and structural characterisation of zein and chitosan edible films using nanotechnology tools
AU - Escamilla-García, M.
AU - Calderón-Domínguez, G.
AU - Chanona-Pérez, J. J.
AU - Farrera-Rebollo, R. R.
AU - Andraca-Adame, J. A.
AU - Arzate-Vázquez, I.
AU - Mendez-Mendez, J. V.
AU - Moreno-Ruiz, L. A.
N1 - Funding Information:
M. Escamilla-García wishes to express their gratitude to CONACyT and PIFI-IPN for the scholarship provided. This research was financed through projects 20111165 , 2012417 and 20131518 from the Instituto Politécnico Nacional (IPN – México) and 133102 from CONACYT . The authors also wish to thank the Centro de Nanociencias y Micro y Nanotecnologías (CNMN) IPN for supporting the facilities for this research work and for technical assistance.
PY - 2013/10
Y1 - 2013/10
N2 - The use of composite edible films made from biopolymers has attracted interest as a way to reduce pollution and recycling problems; however, the relation between barrier, mechanical and structural properties of the films have been scarcely studied. The aim of this work was to evaluate composite zein-chitosan edible films by applying common nanotechnology tools and to relate the results to zein concentration and film structural changes. Rougher, more elastic, and less hard film structures with better water vapour barrier properties were obtained using larger zein concentrations. Raman spectroscopy exhibited unexpected interactions, as indicated by the disappearance of the thiol groups of cysteine in the zein films and the appearance of OSO and COS groups in the blended materials in conjunction with the disappearance of zein e{open}-amino and NH2 functional groups in the zein film samples, thereby confirming changes in the blended film structure. Zein concentration presented linear correlations with water vapour permeability (R=-0.978) and film roughness (R=0.929). The composite films presented better barrier and mechanical properties than single ingredient films. This information shows the benefit of using protein-polysaccharide blends to prepare edible films.
AB - The use of composite edible films made from biopolymers has attracted interest as a way to reduce pollution and recycling problems; however, the relation between barrier, mechanical and structural properties of the films have been scarcely studied. The aim of this work was to evaluate composite zein-chitosan edible films by applying common nanotechnology tools and to relate the results to zein concentration and film structural changes. Rougher, more elastic, and less hard film structures with better water vapour barrier properties were obtained using larger zein concentrations. Raman spectroscopy exhibited unexpected interactions, as indicated by the disappearance of the thiol groups of cysteine in the zein films and the appearance of OSO and COS groups in the blended materials in conjunction with the disappearance of zein e{open}-amino and NH2 functional groups in the zein film samples, thereby confirming changes in the blended film structure. Zein concentration presented linear correlations with water vapour permeability (R=-0.978) and film roughness (R=0.929). The composite films presented better barrier and mechanical properties than single ingredient films. This information shows the benefit of using protein-polysaccharide blends to prepare edible films.
KW - Atomic force microscopy
KW - Chitosan
KW - Composite films
KW - Edible films
KW - Raman
KW - Zein
UR - http://www.scopus.com/inward/record.url?scp=84880989755&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2013.06.051
DO - 10.1016/j.ijbiomac.2013.06.051
M3 - Artículo
C2 - 23831381
SN - 0141-8130
VL - 61
SP - 196
EP - 203
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -