Effects of different gums on tensile properties of cellulose nanofibrils (CNFs)-reinforced starch

Abstract

This research is focused on the development of a new starch-based nanocomposite films reinforced with cellulose nanofibrils (CNFs) for food packaging purposes. A series of starch films were produced by the solution casting method with various concentrations of glycerin, CNF, and citric acid (CA). Mechanical properties of the films were investigated using tensile tests. Based on the results, the best formulation with optimal mechanical properties was introduced by different amounts of various gums to study the effects of the gums on tensile properties of the samples. Fourier-transform infrared analysis was performed to study posttreatment chemical structure of the sample to confirm the cross-linking and esterifying of the nanocomposite films. Results revealed that the tragacanth gum had a negative impact on the mechanical properties, while the frankincense gum (F-gum) and Arabic gum positively influenced the mechanical properties through strengthening the network structure. The sample containing 0.3 g of F-gum (10% w/w, relative to the starch weight) showed the best results compared to the control films.