A comparative study of gelatin and starch-based nano-composite films modified by nano-cellulose and chitosan for food packaging applications.

Environmental concerns have led to extensive research for replacing polymer-based food packaging with bio-nano-composites. In this study, incorporation of nano-cellulose into gelatin and starch matrices is investigated for this purpose. Chitosan is used to improve mechanical, anti-fungal and waterproof properties. Experiments are designed and analyzed using response surface methodology. Nano-Cellulose is synthesized via acid hydrolysis and incorporated in base matrices through wet processing. Also, tensile strength test, food preservation, transparency in visible and UV and water contact angle are performed on the nano-composite films. DSC/TGA and air permeability tests are also performed on the optimal films. The results show that increasing nano-cellulose composition to 10% leads to increase the tensile strength at break to 8121 MN/m2 and decrease the elongation at break. Also, increasing chitosan composition from 5% to 30% can enhance food preservation up to 15 days.