Physico-chemical, mechanical and electrical performance of bael fruit gum–chitosan IPN films

The gum obtained from unripe fruits of Aegle marmelos was co-processed with chitosan to improve the film forming property of the former. The results of FTIR and differential thermal analysis of films revealed maximum interaction between –COO− groups of gum and –NH3+ of chitosan when they were present in equal proportion in the film. These films exhibited almost negligible zeta potential and the surface remained smooth after exposure to both acidic and alkaline pH as observed under scanning electron microscope. The contact angle and swelling index of this film in both acidic and alkaline buffers were observed to be lowest as compared to other films prepared with different ratios of gum and chitosan. The work of adhesion and spreading coefficient for this film was observed to be lowest. These results could be attributed to optimum interaction between –COO− groups of gum and –NH3+ groups of chitosan. These results indicated the ability of this film for use in modifying drug release and processed food items.