Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Polymers

Wei Wang¹  Wei Li¹  Kewang Zheng¹  Hujian Chen¹  Shirong Feng¹  Caiqin Qin¹ 

[1] School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan 432000, China;

关键词: chitosan;    starch;    nano titanium dioxide;    clove essential oil;    edible film;   

DOI  :  10.3390/polym11091418

来源: DOAJ

【 摘 要 】

The combined effects of nano titanium dioxide (TiO₂-N) and clove oil (CO) on the physico-chemical, biological and structural properties of chitosan (CH)/starch (ST) films were investigated by using a solvent casting method. Results indicated that the incorporation of TiO₂-N could improve the compactness of the film, increase the tensile strength (TS) and antioxidant activity, and decrease the water vapour permeability (WVP). As may be expected, the incorporation of CO into the film matrix decreased TS but increased the hydrophobicity as well as water vapour barrier antimicrobial and antioxidant properties. Fourier-transform infrared spectroscopy (FTIR) data supported intermolecular interactions between TiO₂-N, CO and the film matrix. Use of a scanning electron microscope (SEM) showed that TiO₂-N and CO were well dispersed and emulsified in the film network. Thermogravimetric (TG) and derivative thermogravimetric (DTG) curves demonstrated that TiO₂-N and CO were well embedded in the film matrix, hence this blend film system could provide new formulation options for food packaging materials in the future.

【 授权许可】

Unknown