Robust design of starch composite nanofibrous films for active food packaging: Towards improved mechanical, antioxidant, and antibacterial properties

Abstract

Developing efficient and biodegradable packaging films is of paramount significance owing to the scarcity of petroleum based resources. However, their applications in food packaging are limited due to their poor mechanical properties and inadequate biological activities. This study proposes a novel approach to develop the starch composite nanofibrous films (SNFs/TA/Fe3+) consisting of starch, tannic acid, and Fe3+ using the temperature-assisted electrospinning method. The addition of TA resulted in a decrease in the rate of thermal degradation, indicating an improvement in the thermal stability of SNFs. However, the incorporation of TA or TA/Fe3+ showed only a slight impact on the internal structure of SNFs. SNFs/TA/Fe3+ loaded with 0.1 wt% of Fe3+ demonstrated a significantly higher tensile strength compared to SNFs and those loaded with TA alone. The presence of TA enhances the antioxidant activity of SNFs, and the robust SNFs/TA/Fe3+ exhibited comparable antioxidant activity to SNFs/TA. However, the SNFs/TA/Fe3+ showed a reduction in antibacterial activity, possibly due to the high valence state of the metal ions. Overall, these findings highlighted that a simple electrospinning method was used to produce SNFs/TA/Fe3+ resulted in improved mechanical properties and antioxidant activity, offering a new strategy for the development of active food packaging using SNFs.