Modification of physicochemical and thermal properties of starch films by incorporation of TiO2 nanoparticles

• A novel nanocomposite was fabricated from potato starch and TiO2 nanoparticles.
• Nano TiO2 noteworthy decreased water-related properties of the nanocomposites.
• Absorbance of more than 90% UV light by 0.5% TiO2 is valuable for food protection.
• Tensile strength of the nanocomposites was improved by nano TiO2.

In this research, potato starch and TiO2 nanoparticles (0.5, 1 and 2 wt%) films were developed. Influences of different concentrations of TiO2 on the functional properties of nanocomposite films (water-related properties, mechanical characteristics, and UV transmittance) were investigated. XRD, FTIR, and DSC analyses were used to characterize the morphology and thermal properties of the films. The results revealed that TiO2 nanoparticles dramatically decreased the values of water-related properties (water vapor permeability: 11–34%; water solubility: 1.88–9.26%; moisture uptake: 2.15–11.18%). Incorporation of TiO2 led to a slight increment of contact angle and tensile strength, and a decrease in elongation at break of the films. TiO2 successfully blocked more than 90% of UV light, while opacity and white index of the films were enhanced. Glass transition temperature and melting point of the films were positively affected by the addition of TiO2 nanoparticles. The result of XRD study exhibited that due to a limited agglomeration of TiO2 nanoparticles, the mean crystal size of TiO2 increased. Formation of new hydrogen bonds between the hydroxyl groups of starch and nanoparticles was confirmed by FTIR spectroscopy. In conclusion, TiO2 nanoparticles improved the functional properties of potato starch film and extended the potential for food packaging applications.