Study of the functional and antimicrobial properties of combined cassava starch and bovine gelatin films reinforced with nano titanium dioxide

One of the greatest advances in food packaging is associated with nanotechnology. In this research, edible films based on the combined cassava starch and bovine gelatin containing nanoparticles of titanium dioxide were made. TiO2 at concentrations of 0, 1, 3, and 5% using casting method were prepared and physicochemical properties, mechanical and transmission of water vapor and oxygen were evaluated. Incorporation of nano titanium dioxide, increased tensile strength and Young's modulus, and decreased elongation at break. Physicochemical properties (water absorption and solubility) and barrier properties (permeability to water vapor and oxygen) were increased significantly by increasing the amount of nanoparticles (p< 0.05). Combined cassava starch and gelatin edible films supported by nano titanium dioxide revealed good antimicrobial properties against E. coli. This research shows that the nanoparticles of titanium dioxide improve the functional and antimicrobial properties of the films and could be used as an active packaging for food industries.