Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study

Mustapha, Siti Noor Hidayah and Wan, Joe Shin (2022) Effect of hybridization composition and glycerin content on novel corn starch/nata de coco plastic film: Thermal, mechanical, and degradation study. Food Chemistry, 373 (131440). pp. 1-7. ISSN 0308-8146. (Published)

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Abstract

The objective of this work was to develop a plastic film from food sources with excellent thermal, mechanical, and degradability performance. Corn starch (CS)/nata de coco (NDC) were hybridized with addition of glycerin as plasticizer at different weight ratio and weight percent, respectively. Sample analysis found that the hybridization of CS with NDC improved the film forming properties, mechanical and thermal, degradation properties, as well as hydrophobicity and solubility of the film up to 0.5:0.5 wt hybrid ratio. The properties of the films were highly affected by the homogeneity of the sample during hybridization, with high NDC amount (0.3:0.7 wt CS:NDC) showing poor hydrophobicity, and mechanical and thermal properties. The glycerin content, however, did not significantly affect the hydrophobicity, water solubility, and degradability properties of CS/NDC film. Hybridization of 0.5:0.5 wt CS/NDC with 2 phr glycerin provided the optimum Young’s modulus (15.67 MPa) and tensile strength (1.67 MPa) properties.

Item Type:	Article
Additional Information:	Indexed by Scopus
Uncontrolled Keywords:	Degradable plastic; Bioplastic; Food; Corn starch; Nata de coco; Glycerin; Biofilm
Subjects:	Q Science > QD Chemistry T Technology > TP Chemical technology
Faculty/Division:	Faculty of Industrial Sciences And Technology Institute of Postgraduate Studies
Depositing User:	Dr. Siti Nor Hidayah Mustapha
Date Deposited:	05 Sep 2022 07:57
Last Modified:	05 Sep 2022 07:57
URI:	http://umpir.ump.edu.my/id/eprint/34025
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