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Biodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Properties
Carolina Pena Serna1, José Francisco Lopes Filho2
1Food Engineering and Technology Department, Săo Paulo State University, Săo José do Rio Preto, Brazil; Research Group on Agrarian Sciences-GRICA, Faculty of Agrarian Sciences, University of Antioquia, Medellin, Colombia.
Food Technology and Biotechnology
|December 2, 2016
Summary
Adding xanthan gum to zein-oleic acid films enhanced mechanical strength and opacity but reduced flexibility. Barrier properties remained comparable, indicating xanthan gum primarily affects mechanical and light barrier characteristics.
Area of Science:
- Materials Science
- Food Science
- Polymer Science
Background:
- Zein-based films are explored for various applications due to their film-forming capabilities.
- Hydrocolloids are often incorporated to modify the properties of biopolymer-based films.
- Understanding structure-property relationships is crucial for optimizing film performance.
Purpose of the Study:
- To investigate the impact of xanthan gum addition on the structural, mechanical, and barrier properties of zein-oleic acid blend films.
- To compare the characteristics of zein-oleic acid (Z-OA) films with those containing xanthan gum (Z-OA-XG).
Main Methods:
- Fabrication of zein-oleic acid blend films with and without xanthan gum.
- Evaluation of water solubility, opacity, Young's Modulus (YM), elongation at break (η), and tensile strength (σ).
- Assessment of water vapor and oxygen barrier properties.
Main Results:
- Z-OA-XG films exhibited higher water solubility (13.09%) and opacity (8.49 AU/mm) compared to Z-OA films (10.80% and 5.19 AU/mm).
- Z-OA films were more flexible (YM=5.02 MPa, η=10.62%) but less strong (σ=8.5 MPa) than Z-OA-XG films (YM=6.38 MPa, η=6.66%, σ=10.485 MPa).
- Both film types showed similar glossy, homogeneous structures and comparable water vapor and oxygen barrier properties.
Conclusions:
- Xanthan gum significantly influences the mechanical properties, increasing tensile strength and Young's Modulus while decreasing elongation at break.
- The addition of xanthan gum primarily affects the mechanical and light barrier properties of zein-oleic acid blend films.
- Barrier properties against water vapor and oxygen were not substantially altered by the inclusion of xanthan gum.
