Browse by author
Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
Starch-based films, reinforced by two types of polysaccharide-based crystals, were prepared and compared. The films were transparent, and their surface was smooth in appearance. Addition of crystals increased the Young's modulus and tensile strength of starch-based materials and decreased elongation at break. Scanning electron microscopic observation indicated good compatibility between the starch matrix and the reinforcing fillers due to the same chemical unit (glucose). Cellulose crystals have higher thermal stability than that of starch crystals; this provides better processibility and superior mechanical properties to starch films filled with cellulose crystals. On the other hand, starch films filled with starch crystals demonstrated higher protection against UV radiation. Since all the components used in this work belong to food sources, the prepared films are biodegradable, safe for food packaging and can also be used to develop edible films (such as wrappers for candies) and medicinal capsules (both soft and hard capsules).
Author(s): Ali A, Xie F, Yu L, Liu H, Meng L, Khalid S, Chen L
Publication type: Article
Publication status: Published
Journal: Composites Part B: Engineering
Year: 2018
Volume: 133
Pages: 122-128
Print publication date: 15/01/2018
Online publication date: 08/09/2017
Acceptance date: 08/09/2017
Date deposited: 23/05/2023
ISSN (print): 1359-8368
ISSN (electronic): 1879-1069
Publisher: Elsevier
URL: https://doi.org/10.1016/j.compositesb.2017.09.017
DOI: 10.1016/j.compositesb.2017.09.017
Altmetrics provided by Altmetric