Improving the hydrophobicity and mechanical properties of starch nanofibrous films by electrospinning and cross-linking for food packaging applications

• DOI: 10.1016/j.lwt.2022.114005
• Publication Date: 2022-09-20T13:11:07Z
• Authors: Weijia Zhu; Die Zhang; Xiaoqing Liu; Tiezheng Ma; Jiangling He; Qi Dong; Zia-ud Din; Jiaojiao Zhou; Lei Chen; Zhongze Hu; Jie Cai
• Keywords: Electrospinning

Many efforts have been devoted to developing starch-based films as an alternative non-degradable petroleum-based plastic food packaging. However, the application of still faces serious challenges due their water sensitivity and poor mechanical properties. In this work, a simple route was proposed develop crosslinked starch nanofibrous (C-SNFs) through electrospinning solution, followed by crosslinking in glutaraldehyde (GTA) vapor. The effect parameters such concentration (20–30 wt%), applied voltage (15–25 kV), collecting distance (10–20 cm) on fiber morphology studied. Compared with solution-cast films, electrospun (SNFs) showed superior flexibility but strength sensitivity. After GTA post-treatment, tensile contact angle (WCA) SNFs could be enhanced up ∼9.65 MPa ∼94.3°, respectively. Results from work provide facile fabricate film materials that promising potential packaging field.