Abstract
Pure zein is known to be very hydrophobic, but is still inappropriate for coating and film applications because of their brittle nature. In an attempt to improve the flexibility and the antimicrobial activity of these coatings and films, Chemical modification of zein through forming Schiff bases with different phenolic aldhydes was tried. Influence of this modifications on mechanical, topographical, wetting properties and antimicrobial activity of zein films were evaluated. The chemical structure of the Schiff bases films were characterized by ATR-FTIR spectroscopy. The results indicate an improvement in mechanical properties with chemically modification of zein to form Schiff bases leading to a reduction in the elastic modulus. An increase in the elongation at break has been observed, but with slight influence on tensile strength. Plasticized zein films have similar initial contact angle (∼40°). An increase in reaction temperature and time increases film’s affinity towards water. As shown by contact angle measurements, a noticeable relation was found between film composition and the hydrophilicity. Surface topography also varied by forming Schiff bases, becoming rougher than zein-based films. The antibacterial activities of zein and Schiff bases of zein-based films were investigated against gram-positive bacteria (Listeria innocua, Listeria monocytogenes, Bacillus cereus and Clostridium sporogenes) and gram-negative bacteria (Escherichia coli, Yersinia enterocolitica and Salmonella enterica). It was found that the antibacterial activity of the Schiff bases-based films was more effective than that of zein-based films.
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This work was supported by a grant of Innovation Investment Initiative (III), under Research, Development and Innovation Programme (RDI), on behalf of the Scientific Research Ministry of Egypt.
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Soliman, E.A., Khalil, A.A., Deraz, S.F. et al. Synthesis, characterization and antibacterial activity of biodegradable films prepared from Schiff bases of zein. J Food Sci Technol 51, 2425–2434 (2014). https://doi.org/10.1007/s13197-012-0792-y
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DOI: https://doi.org/10.1007/s13197-012-0792-y