Characterization of a new biodegradable edible film based on Sago Starch loaded with Carboxymethyl Cellulose nanoparticles

Objective(s): Biodegradable film is widely used because it is free from synthetic substances and does not lead to environment pollution. This study aimed to prepare and characterize biodegradable sago starch films loaded with Carboxymethyl Cellulose nanoparticles. Methods: Sago starch films were prepared and plasticized with sorbitol/ glycerol by the casting method. Nano Carboxymethyl Cellulose with 0%, 1%, 2%, 3%, 4% and 5% (w/w) was added to the films before casting them. The effects of the addition of nanoparticles were measured on mechanical properties, water absorption capacity, density and heat sealability. Results: In mechanical test of the combined films, by increasing of CMC nanoparticles concentration significantly (P lt;0.05) increased tensile strength and Young Modulus and elongation prameter showed significant (P lt;0.05) reduction from 17.69 to 15.39. The seal strength for the sago film was increased by incorporating a low percentage of nano Carboxymethyl Cellulose and enhanced the physicochemical properties and heat sealability of sago films. Conclusions: Considering biodegradability of the edible films and improvement of their mechanical properties by CMC nanoparticles, they can be utilized in different industries, particularly in food industry, as an edible coating for packaging food and pharmaceutical products. With regard to its properties such as cost saving, biodegradability and mechanical properties when percentage of CMC nanoparticles increased can found a position among packaging materials.