Preparation and Characterization of Nanostructural and Physicochemical Properties of Starch-TiO2 Biocomposite Films

Document Type : Research Article


1 Ph.D. Student, Food Engineering, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

2 Professor, Food Science and Technology, Faculty of Agriculture, University of Tabriz, Iran

3 Assistant Professor, Khorasan Razavi Agriculture & Natural Resources Research Center, Mashhad, Iran

4 M.Sc. Student, Food Engineering, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

5 Professor, Inorganic Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran


In the present study, a new kind of potato starch nanobiocomposites films with glycerol as a plasticizer and different TiO2 loading (0, 0.5, 1 and 2 wt% starch) were prepared via solution casting method. Investigation of nanobiocomposite films structure by Atomic force microscopy (AFM) and Fourier-transform infrared spectroscopy (FT-IR) revealed the uniform dispersion of TiO2 nanoparticles in the starch matrix, hydrogen bonds and electrostatic interactions between them, respectively. Also, AFM images were used to investigate the surface morphology and roughness of starch films. Neat plasticized starch (PS) film had smoother surfaces and a lower roughness parameter. Adding TiO2, increased the surface roughness. Differential scanning calorimetry (DSC) confirmed that the melting point and glass transition temperatures were increased and heat stability of the nanocomposites were improved. Colorimetry and UV-Vis spectroscopy were employed to evaluate the UV and visible-shielding efficiency of the PS-TiO2 nanocomposite films. The total color difference (ΔE) and whiteness index (WI) increased 55.9 and 53.6%, respectively as the TiO2 content increased from 0 to 2%. The transmittance of the visible, UV-A, UV-B and UV-C lights showed a first order exponential decay relative to the TiO2concentration.


Main Subjects

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