Synthesis of TiO2 Nanoparticles by Sol-gel and Effect Nanorods on Physicochemical Properties of Sago Starch Films

In this research, the synthesis of TiO2 nanostructures was done by sol-gel method. Also, the effect of various parameters of this method on the manner of synthesis of this compound was studied. The phase study and powder morphology, was evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM), respectively. According to patterns of X-ray diffraction of the produced samples in 400 and 500 °C, all of them have a pure rutile phase. Also, in this survey, effect of nanoparticles of TiO2 on equilibrium absorption diagram, oxygen and water vapor permittivity, was studied on the starch films. This survey aimed at studying the effect of TiO2 nanoparticles on the oxygen and water vapor permittivity on starch films. In this survey, production of the starch films with TiO2 nanoparticles in concentrations of 0, 1, 3 and 5 was observed. FTIR diagrams showed that the interactions done were completely physical and no chemical reaction occured. Generally, according to the surveys conducted, edible films containing nano TiO2 can be used as active packaging in the food industry.