Low density polyethylene/starch blend films for food packaging applications

A series of low density polyethylene (LDPE)/starch blend films with starch content ranging from 2.5 to 50% were prepared by two methods, namely, solution blending followed by thermopress and extrusion methods. The LDPE/starch films prepared by both the methods were studied for physicomechanical properties such as density, tensile strength, elongation at break; barrier properties such as water vapor transmission rate (WVTR), gas transmission rate (GTR), and grease resistance; and optical properties such as percent transmittance, total diffuse, and haze. The LDPE/starch blend films were characterized by FTIR spectroscopy for chemical structure and by DSC for melt characterization. Food compatibility of the films was evaluated by overall migration in different food simulants. The rate of biodegradation was also evaluated for all the films. The surface morphology of LDPE/starch films was evaluated using SEM. The properties of LDPE/starch films prepared by both the methods were compared