Synthesis, characterization and antibacterial activity of biodegradable starch/PVA composite films reinforced with cellulosic fibre

被引：311
作者：
Priya, Bhanu [1 ]
Gupta, Vinod Kumar [2 ]
Pathania, Deepak [2 ]
Singha, Amar Singh [3 ]
机构：
[1] Shoolini Univ, Dept Chem, Solan Himachal Pradesh 173212, India
[2] Indian Inst Technol, Dept Chem, Roorkee 247667, Uttar Pradesh, India
[3] Natl Inst Technol Hamirpur, Dept Appl Chem, Hamirpur 177005, Himachal Prades, India
来源：
CARBOHYDRATE POLYMERS | 2014年 / 109卷
关键词：
Starch/PVA blend film; Mechanical properties; Degree of swelling; Thermal analysis; Antibacterial activity; MECHANICAL-PROPERTIES; CITRIC-ACID; POLY(VINYL ALCOHOL); THERMAL-PROPERTIES; POLYVINYL-ALCOHOL; NATURAL FIBERS; BLEND FILMS; COPOLYMERIZATION; NANOPARTICLES; BIOCOMPOSITE;
D O I：
10.1016/j.carbpol.2014.03.044
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cellulosic fibres reinforced composite blend films of starch/poly(vinyl alcohol) (PVA) were prepared by using citric acid as plasticizer and glutaraldehyde as the cross-linker. The mechanical properties of cellulosic fibres reinforced composite blend were compared with starch/PVA crossed linked blend films. The increase in the tensile strength, elongation percentage, degree of swelling and biodegradability of blend films was evaluated as compared to starch/PVA crosslinked blend films. The value of different evaluated parameters such as citric acid, glutaraldehyde and reinforced fibre to starch/PVA (5:5) was found to be 25 wt.%, 0.100 wt.% and 20 wt.%, respectively. The blend films were characterized using Fourier transform-infrared spectrophotometry (FTIR), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA/DTA/DTG). Scanning electron microscopy illustrated a good adhesion between starch/PVA blend and fibres. The blend films were also explored for antimicrobial activities against pathogenic bacteria like Staphylococcus aureus and Escherichia coli. The results confirmed that the blended films may be used as exceptional material for food packaging. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：171 / 179
页数：9
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