Preparation and characterization of nanosilica‐incorporated starch/k‐carrageenan active food packaging film functionalized by <i>eucalyptus</i> oil

Abstract The growing environmental concerns regarding usage of conventional petroleum‐based plastics have prompted the investigation of sustainable and biodegradable alternatives for food packaging applications. The present research focuses on the development and characterization of flexible food packaging films based on starch and k‐carrageenan, plasticized with mixed bio‐plasticizers like glycerol, castor oil, mannitol, sorbitol and xylitol. Starch, a natural polymer obtained from renewable resources, offers a promising base for the development of biodegradable films. However, native starch films tend to be highly brittle and moisture‐sensitive, which limits their direct practical applications. To overcome these limitations, plasticizers are added to enhance the flexibility and overall performance of the films. The nanosilica isolated from industrial waste was included to reinforce the plasticized films and to improve the mechanical strength and barrier properties. To give additional antimicrobial functionality, eucalyptus essential oil was incorporated. The addition of mixed bio‐plasticizers enhanced the flexibility almost eightfold. Fourier transform infrared spectroscopy analysis of films provided detailed insights into the chemical interactions and structural integrity of the modified starch films, ensuring that the plasticizers and essential oil were effectively integrated. The water contact angle of the modified film was 84° as compared to 38° for pristine starch films. The water vapor transmission rate analysis showed an improvement (about fivefold) in barrier property of the developed films. The results demonstrated that the starch/k‐carrageenan film modified with selected plasticizers, nanosilica and essential oil exhibited significantly improved mechanical properties, flexibility, moisture resistance and antimicrobial efficacy. © 2025 Society of Chemical Industry.

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Publication Details

Journal
Polymer International
Published
2025-07-04
DOI
https://doi.org/10.1002/pi.70007
Primary Topic
Nanocomposite Films for Food Packaging
Type
article
Field-Weighted Citation Impact
0.00

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article

Preparation and characterization of nanosilica‐incorporated starch/k‐carrageenan active food packaging film functionalized by eucalyptus oil

Ajazpasha Adeebpasha, N. Amrutha, A. B. Hemavathi, Hunglur Umesh Hebbar et al.
Polymer International
Nanocomposite Films for Food Packaging
article

Preparation and characterization of nanosilica‐incorporated starch/k‐carrageenan active food packaging film functionalized by eucalyptus oil

Ajazpasha Adeebpasha, N. Amrutha, A. B. Hemavathi, Hunglur Umesh Hebbar, Akhil Babu, M.C. Madhusudhan
article en

Abstract

Abstract The growing environmental concerns regarding usage of conventional petroleum‐based plastics have prompted the investigation of sustainable and biodegradable alternatives for food packaging applications. The present research focuses on the development and characterization of flexible food packaging films based on starch and k‐carrageenan, plasticized with mixed bio‐plasticizers like glycerol, castor oil, mannitol, sorbitol and xylitol. Starch, a natural polymer obtained from renewable resources, offers a promising base for the development of biodegradable films. However, native starch films tend to be highly brittle and moisture‐sensitive, which limits their direct practical applications. To overcome these limitations, plasticizers are added to enhance the flexibility and overall performance of the films. The nanosilica isolated from industrial waste was included to reinforce the plasticized films and to improve the mechanical strength and barrier properties. To give additional antimicrobial functionality, eucalyptus essential oil was incorporated. The addition of mixed bio‐plasticizers enhanced the flexibility almost eightfold. Fourier transform infrared spectroscopy analysis of films provided detailed insights into the chemical interactions and structural integrity of the modified starch films, ensuring that the plasticizers and essential oil were effectively integrated. The water contact angle of the modified film was 84° as compared to 38° for pristine starch films. The water vapor transmission rate analysis showed an improvement (about fivefold) in barrier property of the developed films. The results demonstrated that the starch/k‐carrageenan film modified with selected plasticizers, nanosilica and essential oil exhibited significantly improved mechanical properties, flexibility, moisture resistance and antimicrobial efficacy. © 2025 Society of Chemical Industry.

Polymer International
Central Food Technological Research Institute (IN), University of Mysore (IN), JSS Science and Technology University (IN)
Department of Science and Technology, Ministry of Science and Technology, India, Science and Engineering Research Board
Openalex Percentile: Top 90%
Nanocomposite Films for Food Packaging
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