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

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 ɛ-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.