Azman, Nur Ayuni Aziera (2019) Properties of starch/nanocellulose composite film containing thymol for food packaging application. [Project Paper] (Submitted)
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Abstract
Application of starch films has been limited due to poor properties of the films compared to synthetic plastic. However, this can be encountered by adding nanofiller particularly nanocellulose. Food product can be easily spoiled by microbial thus affecting shelf life of the food product. This can be overcome by addition of antimicrobial agent such as thymol. Antimicrobial nanocomposite film particularly starch/nanocellulose films incorporated with thymol was produced using solvent casting method. The starch/nanocellulose films were incorporated with different concentration of thymol which were 0.1%, 0.3%, and 0.5% w/v. the physical, mechanical, thermal, barrier, and antibacterial properties of the films were analysed. Physical properties particularly the colour was determined using colorimeter and the thickness of the films were determined using micrometer; mechanical properties using texture analyser; thermal properties using thermogravimetric analysis (TGA); and barrier properties particularly water vapor permeability (WVP) and oxygen permeability using modified dry cup method and oxygen analyser respectively. For antibacterial properties of the films, in vitro study was conducted by observing inhibition zone of the films against Staphylococcus aureus and Escherichia coli. For in the vivo study, the films were used to wrap chicken meat and the quality for chicken meat was observed at specified interval of time. It was found that tensile strength (TS) and Young modulus (YM) decreased but elongation at break (EAB) increase with the addition of thymol demonstrating that the films are suitable to be used as plastic wrapping for food packing application. Besides that, addition of thymol improved thermal stability and barrier properties of the films. Starch/nanocellulose films incorporated with thymol produced in this work exhibit high potential to be applied as antimicrobial food packaging since the films exhibit improvement in the properties and positive inhibition towards bacterial growth.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 21 Nov 2024 06:11 |
| Last Modified: | 21 Nov 2024 06:11 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2227 |
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