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Abstract An easy and simple approach is developed to fabricate nano‐composite packaging films from starch molecules reinforced with cellulose nanofibers derived from unripe from banana peel. Addition of 10g (w/w, dry starch basis) of cellulose nanofibers into the starch matrix results in improved mechanical and thermal stability of the nano‐composite films. The results show that addition of cellulose nanofibers into the starch matrix result in significant reduction in water solubility and water vapour permeability of the packaging films. The mechanical properties (elongation at break and tensile strength) of the films are improved significantly with incorporation of nano‐particles. Fourier transform infrared spectroscopy displays similar spectra for all tested samples due to the similar chemical nature of starch and cellulose. Similarly, differential scanning calorimetry analysis shows improved thermal stability of packaging films with the addition of nanofibers derived from banana peel cellulose. Moreover, scanning electron microscopy results show smooth surfaces and even distribution of particles and spaces in the matrix films as compared to the control. These results indicate the possible use of these packaging films in the food packaging industry thanks to their biocompatible, biodegradable, and non‐toxic characteristics and features.
Ahmad et al. (Tue,) studied this question.