Physical and structural characterisation of zein and chitosan edible films using nanotechnology tools

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Abstract

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. © 2013 Elsevier B.V.
Original languageAmerican English
Pages (from-to)196-203
Number of pages175
JournalInternational Journal of Biological Macromolecules
DOIs
StatePublished - 1 Oct 2013

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Zein
Nanotechnology
Chitosan
Steam
Biopolymers
Water vapor
Raman Spectrum Analysis
Recycling
Sulfhydryl Compounds
Polysaccharides
Cysteine
Permeability
Mechanical properties
Composite materials
Composite films
Functional groups
Raman spectroscopy
Structural properties

Cite this

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title = "Physical and structural characterisation of zein and chitosan edible films using nanotechnology tools",
abstract = "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. {\circledC} 2013 Elsevier B.V.",
author = "M. Escamilla-Garc{\'i}a and G. Calder{\'o}n-Dom{\'i}nguez and Chanona-P{\'e}rez, {J. J.} and Farrera-Rebollo, {R. R.} and Andraca-Adame, {J. A.} and I. Arzate-V{\'a}zquez and Mendez-Mendez, {J. V.} and Moreno-Ruiz, {L. A.}",
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