Modification of physicochemical and thermal properties of starch films by incorporation of TiO2nanoparticles

Published Date
August 2016, Vol.89:256–264, doi:10.1016/j.ijbiomac.2016.04.078

Title 
Modification of physicochemical and thermal properties of starch films by incorporation of TiO₂nanoparticles

• Author 

• Seyed Amir Oleyaei ^a,b
• Younes Zahedi ^c,,
• Babak Ghanbarzadeh ^d
• Ali Akbar Moayedi ^e

• aAgricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
• bDepartment of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
• cDepartment of Food Science and Technology, Faculty of Agriculture Sciences, University of Mohaghegh Ardabili, P.O. Box: 56199-11367, Ardabil, Iran
• dDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
• eSeed and Plant Improvement Institute, Crop Science Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

Received 25 January 2016. Revised 20 April 2016. Accepted 26 April 2016. Available online 28 April 2016.

Highlights

• •
  A novel nanocomposite was fabricated from potato starch and TiO₂ nanoparticles.
• •
  Nano TiO₂ noteworthy decreased water-related properties of the nanocomposites.
• •
  Absorbance of more than 90% UV light by 0.5% TiO₂ is valuable for food protection.
• •
  Tensile strength of the nanocomposites was improved by nano TiO₂.

Abstract

In this research, potato starch and TiO₂ nanoparticles (0.5, 1 and 2 wt%) films were developed. Influences of different concentrations of TiO₂ on the functional properties of nanocomposite films (water-related properties, mechanical characteristics, and UV transmittance) were investigated. XRD, FTIR, and DSC analyses were used to characterize the morphology and thermal properties of the films. The results revealed that TiO₂ nanoparticles dramatically decreased the values of water-related properties (water vapor permeability: 11–34%; water solubility: 1.88–9.26%; moisture uptake: 2.15–11.18%). Incorporation of TiO₂ led to a slight increment of contact angle and tensile strength, and a decrease in elongation at break of the films. TiO₂ successfully blocked more than 90% of UV light, while opacity and white index of the films were enhanced. Glass transition temperature and melting point of the films were positively affected by the addition of TiO₂ nanoparticles. The result of XRD study exhibited that due to a limited agglomeration of TiO₂ nanoparticles, the mean crystal size of TiO₂increased. Formation of new hydrogen bonds between the hydroxyl groups of starch and nanoparticles was confirmed by FTIR spectroscopy. In conclusion, TiO₂nanoparticles improved the functional properties of potato starch film and extended the potential for food packaging applications.

Keywords

• Starch film
• TiO₂ nanoparticles
• Nanocomposite
• Packaging

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• ⁎ 
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