SHELLAC RESIN EFFECT ON THE PROPERTIES OF ZEIN FILM
Abstract
In this work, zein-based films with the addition of shellac were synthesized and characterized. Shellac was added in two ways: (1) by lamination on the existing dry zein film (samples marked as L), (2) by adding shellac alcohol solution during the synthesis of zein film in a ratio of 50-50 by casting process (samples marked as M). Zein films without the addition of shellac were designated as control samples. Physico-chemical (thickness, moisture content and swelling), mechanical (tensile strength and elongation at break) and barrier characteristics (water vapor permeability) were examined for all sample groups. The resulting films are transparent, glossy, light yellow (control) to ocher (samples with added shellac), flexible, non-sticky. The results showed significantly higher values of elongation at break in samples to which shellac was added compared to the control sample. These values are higher for laminated samples. Also, significantly lower water vapor permeability values were found, 10.04 g/(m2·h) for L samples, 18.41 g/(m2·h) for M samples, compared to the control pure zein film (40.33 g/(m2·h)), which is also the biggest contribution of this work. Optimizing the production process, as well as the properties of the obtained biopolymer films, directly affects the expansion of their application.
References
Chitravathi, K., Chauhan, O.P., Raju, P.S. (2014). Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings. Journal of Food Science and Technology, 92, 146–148. https://doi.org//10.1007/s13197-016-2309-6
Du, Y., Wang, L., Mu, R., Wang, Y., Li, Y., Wu, D., Wu, C., Pang, J. (2019). Fabrication of novel Konjac glucomannan/shellac film with advanced functions for food packaging. International Journal of Biological Macromolecules, 131, 36–42. https://doi.org//10.1016/j.ijbiomac.2019.02.142
Escamilla-Garcia, M., Calderon-Dominguez, G., Chanona-Perez, J.J., Farrera-Rebollo, R.R., Andraca-Adame, J.A., Arzate-Vazquez, I., Mendez-Mendez, J.V., Moreno-Ruiz, L.A. (2013). Physical and structural characterisation of zein and chitosan edible films using nanotechnology tools. International Journal of Biological Macromolecules, 61, 196–203. https://doi.org/10.1016/j.ijbiomac.2013.06.051
Ghanbarzadeh, B., Oromiehi, A.R. (2008). Biodegradable biocomposite films based on whey protein and zein: barrier, mechanical properties and AFM analysis. International Journal of Biological Macromolecules, 43, 209–215. https://doi.org/10.1016/j.ijbiomac.2008.05.006
Ghoshal, S., Khan, M.A., Gul-E-Noor, F., Khan, R.A. (2009). Gamma radiation induced biodegradable shellac films treated by acrylic monomer and ethylene glycol. Journal of Macromolecular Science, Part A, 46, 975–982. https://doi.org//10.1080/10601320903158594
Giteru, S.G., Azam Ali, M., Oey, I. (2021). Recent progress in understanding fundamental interactions and applications of zein. Food Hydrocolloids, 120, 106948. https://doi.org//10.1016/j.foodhyd.2021.106948
Glusac, J., Fishman, Y. (2021). Enzymatic and chemical modification of zein for food application. Trends in Food Science & Technology, 112, 507–517. https://doi.org//10.1016/j.tifs.2021.04.024
Ibrahim, S., Riahi, O., Said, S.M., Sabri, M.F.M., Rozali, S. (2019). Biopolymers From Crop Plants, Reference Module in Materials Science and Materials Engineering. Elsevier. https://doi.org/10.1016/B978-0-12-803581-8.11573-5
Jaski, A.C., Schmitz, F., Horta, R.P., Cadorin, L., da Silva, B.J.G., Andreaus, J., Paes, M.C.D., Riegel-Vidotti, I.C., Zimmermann, L.M. (2022). Zein - a plant-based material of growing importance: New perspectives for innovative uses. Industrial Crops & Products 186, 115250. https://doi.org//10.1016/j.indcrop.2022.115250
Jo, W., Song, H., Song, N., Lee, J., Min, S., Song, K. (2014). Quality and microbial safety of ’Fuji’apples coated with carnauba-shellac wax containing lemongrass oil. LWT-Food Science and Technology, 55, 490–497. https://doi.org//doi.org/10.1016/j.lwt.2013.10.034
Kasaai, M.R. (2018). Zein and zein -based nano-materials for food and nutrition applications: A review. Trends in Food Science & Technology 79 (2018) 184–197. https://doi.org/10.1016/j.tifs.2018.07.015
Mathew, S., Brahmakumar, M., Abraham, T. E. (2006). Microstructural imaging and characterization of the mechanical, chemical, thermal, and swelling properties of starch- chitosan blend films. Biopolymers, 82 (2), 176-187. https://doi.org/10.1002/bip.20480
Mohamed, S. A. A., El-Sakhawy, M., Nashy, E. L. S. H. A., & Othman, A. M. (2019). Novel natural composite films as packaging materials with enhanced properties. International Journal of Biological Macromolecules, 136, 774–784. https://doi.org/10.1016/j.ijbiomac.2019.06.130
Reddy, N., Yang, Y. (2011). Potential of plant proteins for medical applications. Trends in Biotechnology, 29, 490–498. https://doi.org//10.1016/j.tibtech.2011.05.003
Soradech, S., Limatvapirat, S., Luangtana-anan, M. (2013). Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers. Journal of Food Engineering, 116, 572–580. https://doi.org//10.1016/j.jfoodeng.2012.12.035.
Soradech, S., Nunthanid, J., Limmatvapirat, S., Luangtana-anan, M. (2012). An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin. Journal of Food Engineering, 108, 94–102. https://doi.org/10.1016/j.jfoodeng.2011.07.019
Srivastava, S., Thombare, N. (2017). Safety assessment of shellac as food additive through long term toxicity study. Trends in Bioscience, 10, 733–740.
Stummer, S., Salar-Behzadi, S., Unger, F.M., Oelzant, S., Penning, M., Viernstein, H. (2010). Application of shellac for the development of probiotic formulations. Food Research International, 43, 1312–1320. https://doi.org//doi.org/10.1016/j.foodres.2010.03.017
Šuput, D., Pezo, L., Lončar, B., Popović, S., Tepić Horecki, A., Daničić, T., Cvetković, D., Ranitović, A., Hromiš, N. and Ugarković, J. (2023). The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape. Coatings, 13(2), 299. https://doi.org/10.3390/coatings13020299
Takahashi, K., Ogata, A., Yang, W.H., Hattori, M. (2002). Increased hydrophobicity of carboxymethyl starch film by conjugation with zein, Bioscience, Biotechnology Biochemistry, 66, 1276–1280. https://doi.org/10.1271/bbb.66.1276
Thombare, N., Kumar, S., Kumari, U., Sakare, P., Yogi, R.K., Prasad, N., Sharma, K.K. (2022). Shellac as a multifunctional biopolymer: A review on properties, applications and future potential. International Journal of Biological Macromolecules, 215, 203–223. https://doi.org//10.1016/j.ijbiomac.2022.06.090
Weissmueller, N.T., Lu, H.D., Hurley, A., Prud'homme, R.K. (2016). Nanocarriers from GRAS zein proteins to encapsulate hydrophobic actives. Biomacromolecules, 17, 3828–3837. https://doi.org//10.1021/acs.biomac.6b01440
Yong Cho, S., Park, J.-W., Rhee, C. (2002). Properties of laminated films from whey powder and sodium caseinate mixtures and zein layers. LWT Food Science and Technology, 35, 135–139. https://doi.org/10.1006/fstl.2001.0826
Yong, Z., Lili, C., Xiaoxia, C., Heng, Z., Nianqiu, S., Chunlei, L., Yan, C., Wei, K. (2015). Zein-based films and their usage for controlled delivery: Origin, classes and current landscape. Journal of Controlled Release 206, 206–219. https://doi.org//10.1016/j.jconrel.2015.03.030
Yuan, Y., He, N., Xue, Q., Guo, Q., Dong, L., Haruna, M.H., Zhang, X., Li, B., Li, L. (2021). Shellac: A promising natural polymer in the food industry. Trends in Food Science & Technology, 109, 139–153. https://doi.org//10.1016/j.tifs.2021.01.031
Zhang, Y., Li, T., Zhang, H., Zhang, H., Chi, Y., Zhao, X., et al. (2020). Blending with shellac to improve water resistance of soybean protein isolate film. Journal of Food Process Engineering, 43, 13515. https://doi.org/10.1111/jfpe.13515