Abstract
The aim of this study was to optimize and characterize microwave assisted Maillard reaction between corn fiber gum (CFG) and chitosan (CH) using 33 full factorial design. Browning intensity, surface free energy components, mechanical properties, thermal attributes, electrical performance, water vapor permeability (WVP), solvent interaction behavior and antimicrobial activity were evaluated. The Maillard reaction product of CFG:CH showed shear thinning behavior. The enhancement in the dispersive components of surface free energy indicated Maillard reaction created water resistance in the films. The films were mechanically strong and flexible. The physicochemical descriptors reflected Maillard reaction produces strong interpenetrating polymer network (IPN) that leads to production of films resistant to water, acids and alkali. This was also observed in SEM analysis. In addition, the enhancement in zones of inhibition suggested antibacterial activity of Maillard reaction product. Overall, the films (F21) produced via Maillard reaction “in situ” were tough, flexible, water resistant and antimicrobial in nature. Thus, suggested high potential of these IPN films in food and pharmaceuticals.
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