Physicochemical characteristics of sago starch-chitosan nanofillers film

Abstract

Starch has potential to be used in new, functional food packaging materials. The attractive factors of starch as a packaging material are its low price and degradable properties. However, brittleness hinders its function as a packaging film. In this study, chitosan nanofillers (CSN) were incorporated into sago starch (SS) formulations to improve the mechanical, physical, and chemical properties of the film. The synthesis of a new formulation from the optimization process resulted in increased mechanical properties; the tensile strength obtained for the sago starch/chitosan nanofillers (SS/CSN) film was 88 MPa compared with 46 MPa for the sago starch film (SSF). In terms of thermogravimetric analysis, the SS/CSN film sustained up to 390 °C with 60% weight loss, whereas SSF experienced a weight loss of 67% at 375 °C. The analyses summarize the concept of using biocomposites to improve the properties of film for the potential purpose in biodegradable packaging plastics.

Mechanical and barrier properties of chitosan-based composite film as food packaging: A review

“…As the second most available polysaccharide globally (after the cellulose and hemicellulose family) and obtainable from abundant renewable resources at a low cost (Ren et al 2017;Divya and Jisha 2018;Lyu et al 2021), chitosan holds great potential as an inexpensive packaging material that can reduce overall product costs while offering broad market prospects. With excellent filmforming characteristics along with selectivity and permeability towards CO2 and O2 gases, coupled with remarkable antibacterial properties, chitosan can be directly applied for packaging purposes, thereby enhancing both food safety and shelf life (Aguirre-Loredo et al 2016;Fauzi et al 2019;Vijayakumar et al 2022). Several strategies have been proposed to enhance the functional properties of chitosan films and broaden their potential applications, such as modifying the degree of deacetylation, pH, solvent selection, and incorporating plasticizers or other components such as proteins or polysaccharides (Pelissari et al 2009;Wang et al 2015;Lopez-Mata et al 2018;Liu et al 2022).…”