Preparation and preliminary characterization of sago flour and semi refined kappa carrageenan-based biocomposite film incorporated with coconut crabs chitosan nanoparticles

Abstract

The use of nano-sized chitosan natural polymers served as biopolymers containing antimicrobial substances is promising to be utilized as preservatives that could maintain quality and extend the shelf-life of foods.The objective of this research was to evaluate the effect of chitosan coconut crabs nanoparticles (CsCC NPs) incorporation to the sago flour (SF) and semi-refined kappa carrageenan (SRKC) based biocomposite film on their mechanical and barrier properties. The CsCC NPs suspension was prepared by the beads-milling method. The CCCsNPs was incorporated with various concentration (0, 1, 2, 3%) and introduced into 2 g of SF and SRKC (2:1) with the addition of Carboxymethyl Cellulose(CMC) and glycerol (2: 1) as a plasticizer. The results showed that the brightness value (L*) of prepared biocomposite film was at the range of 59.21-60.44. The thickness, tensile strength, and elongation at break of the films were at the range of 0.082-0.172mm, 3.22-8.09 MPa, 18.49-24.25%, respectively, while the water vapor permeability (WVP) of the films were at a range of 3.61-7.99 gm/m2h−1kPa−1. It is indicated that the incorporation of CsCC NPs on the investigated biocomposite film could improve the films’ properties and have enormous potential to be developed as biodegradable active packaging.