The effects of cellulose nanocrystals (CNC) and halloysite nanotubes (HNT) on selected properties of crosslinked modified tapioca starch films

Abstract Crosslinked modified tapioca starch films with CNC and HNT have the potential to be good renewable and biodegradable food packaging. Starch, CNC, and HNT were used because of their availability and cheap cost. This study aimed to investigate the effect of varying concentrations of CNC and HNT on the morphology, mechanical and optical properties of crosslinked modified tapioca starch films as an initial step in developing an active food package. Both CNC and HNT have high crystallinity and a large amount of OH groups. The OH groups as well as the ion-dipole interaction in HNT increase the tensile strength of the films. The highest tensile strength and the lowest elongation were recorded in films containing 5% CNC and 5% HNT. Beyond 5%, the addition of these nanomaterials diminished the tensile strength due to agglomeration which is the weak point of the films. Below the 5%, the nanomaterials serve as good reinforcing agents which improve the tensile strength. In addition, all films have good transmission capacity for visible light, while films with HNT outperform films with CNC in UV blocking ability.