Preparation and characterisation of carboxymethyl cellulose/carrageenan/jackfruit seed starch blend film for packaging applications

Abstract

In this study, carboxymethyl cellulose, carrageenan-based films and a blend film with 1:1 concentration were prepared using the solvent casting method and the influence of various concentrations of jackfruit seed starch (0, 0.5, 1.0, 1.5, and 2 g) on its functional properties were investigated. The effect of jackfruit seed starch on strength properties such as tensile strength and elongation, as well as waterrelated characteristics such as water contact angle, water vapour permeability, and moisture content, were evaluated and compared with the results of the control blend films. FT-IR, TGA, SEM, XRD were performed to identify the functional group and its potential interactions, thermal stability, surface morphology and crystallinity of prepared films. The results suggests that addition of jackfruit seed starch from 0 to 1.5 g enhanced the tensile strength from 26.62 MPa to 33.26 MPa, but thereafter the tensile strength drops to 32.58 MPa and the elongation decreases. When compared to the carboxymethyl cellulose carrageenan control film, some physical parameters of the film, such as water vapour permeability and moisture content, decreased while thickness and contact angle increased significantly. The results of scanning electron microscopy exhibited rough and heterogeneous morphology for films with more starch content, while the control films exhibited smooth and homogenous structure. The presence of starch increased the crystallinity of all films, which attributed to improved thermal and mechanical stability of the prepared films.