Edible Carrageenan Films Reinforced with Starch and Nanocellulose: Development and Characterization

Mariia Dmitrenko (), Anna Kuzminova, Reeba Mary Cherian, K. S. Joshy, Daniel Pasquini, Maya Jacob John, Mpitloane J. Hato, Sabu Thomas and Anastasia Penkova
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Mariia Dmitrenko: St. Petersburg State University, 7/9 Universitetskaya nab., 199034 St. Petersburg, Russia
Anna Kuzminova: St. Petersburg State University, 7/9 Universitetskaya nab., 199034 St. Petersburg, Russia
Reeba Mary Cherian: School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, Kerala, India
K. S. Joshy: School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, Kerala, India
Daniel Pasquini: Instituto de Química, Universidade Federal de Uberlândia, Campus Santa Mônica, Av. João Naves de Ávila, 2121, Uberlandia 38400-902, Minas Gerais, Brazil
Maya Jacob John: Centre for Nanostructures and Advanced Materials, Chemicals Cluster, Council for Scientific and Industrial Research, Pretoria 0001, South Africa
Mpitloane J. Hato: Nanotechnology Research Group, Department of Chemistry, School of Physical and Mineral Sciences, University of Limpopo (Turfloop), Sovenga 0727, Polokwane, South Africa
Sabu Thomas: School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, Kerala, India
Anastasia Penkova: St. Petersburg State University, 7/9 Universitetskaya nab., 199034 St. Petersburg, Russia

Sustainability, 2023, vol. 15, issue 22, 1-19

Abstract: Currently, from the sustainable development point of view, edible films are used as potential substitutes for plastics in food packaging, but their properties still have limitations and require further improvement. In this work, novel edible carrageenan films reinforced with starch granules and nanocellulose were developed and investigated for application as a bio-based food packaging system. The nanocellulose was used to improve film mechanical properties. Aloe vera gel was incorporated for antibacterial properties. Glycerol and sesame oil were added as plasticizers into the nanocomposite film to improve flexibility and moisture resistance. The interactions between charged polysaccharide functional groups were confirmed by FTIR spectroscopy. The migration of starch particles on the upper film surface resulting in increased surface roughness was demonstrated by scanning electron and atomic force microscopy methods. Thermogravimetric analysis showed that all films were stable up to 200 °C. The increase in nanocellulose content in films offered improved mechanical properties and surface hydrophilicity (confirmed by measurements of contact angle and mechanical properties). The film with a carrageenan/starch ratio of 1.5:1, 2.5 mL of nanocellulose and 0.5 mL of glycerol was chosen as the optimal. It demonstrated water vapor permeability of 6.4 × 10 −10 g/(s m Pa), oil permeability of 2%, water solubility of 42%, and moisture absorption of 29%. This film is promising as a biodegradable edible food packaging material for fruits and vegetables to avoid plastic.

Keywords: starch; carrageenan; nanocellulose; aloe vera; edible film; packaging material (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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