Investigation the effect of graphene oxide and gelatin/starch weight ratio on the properties of starch/gelatin/GO nanocomposite films: The RSM study.

In this study, we reported the design and fabrication of starch/gelatin/graphene oxide biodegradable nanocomposite films with proper potential for food packaging applications. The experiments were designed using Design Expert software via RSM by defining gelatin/starch weight ratio (G/S wt. ratio) and graphene oxide (GO) wt.% as process parameters affecting on the properties of the prepared films. The optimization was done and various properties of the optimum film were investigated. The XRD and SEM images confirmed that GO layers could intercalate in the starch/gelatin matrix and proper dispersion of nanofillers in the matrix obtained via solution casting method. The mechanical strength, thermal stability, surface hydrophilicity, and water vapor permeability were improved in the present of GO which could be related to reinforcing effect and proper barrier property of GO. Degradation of the prepared films under the soil was investigated during 6 weeks and the results indicated at least 30% weight loss happened throughout the test duration. Overall, the obtained results corroborate that the starch/gelatin/GO compounding can be a good candidate for fabricating of biodegradable nanocomposite films for food packaging applications.