BACKGROUND & OBJECTIVE Starch-based edible films, which are transparent, odourless, biodegradable, tasteless, and semi-permeable to gases and food additives, have attracted the attention of the research community as the alternative food packaging materials to synthetic plastics. However, they pose poor water resistance and mechanical strength that should be improved for food packaging application. Few relevant patents to the topic have been reviewed and cited. METHODS Inclusion of nanoadditives in starch films can not only improve their mechanical and barrier properties but also can act as antimicrobial agent, oxygen scavenger, and biosensor. The present investigation is focussed on the effects of nanocellulose extracted from banana pseudostems on the film properties of rice starch-based edible films. Nanocellulose was extracted from dried banana pseudostems through isolation of cellulose and acid hydrolysis. Rice starch-based edible films were prepared through solution casting by adding nanocellulose of varying concentrations (0%, 2%, 4%, 6%, 8% & 10%). RESULTS The film properties, such as Water Vapour Permeability (WVP), mechanical strength (tensile strength, Young's modulus and percentage of elongation), film solubility in water and film colour, were determined. The test results were discussed and the effects of nanocellulose additives were studied. CONCLUSION From the results, it was clear that the addition of nanocellulose had improved the film properties, making the rice starch-based edible films a promising choice for food packaging applications.

中文翻译：

---

纳米纤维素添加剂对天然米淀粉基食品包装食品薄膜性能的影响。

背景和目的基于淀粉的可食用膜是透明的，无味的，可生物降解的，无味的并且对气体和食品添加剂具有半渗透性，作为合成塑料的替代食品包装材料已引起了研究界的关注。然而，它们带来差的耐水性和机械强度，应针对食品包装应用加以改善。与该主题相关的专利很少被审查和引用。方法淀粉薄膜中包含纳米添加剂不仅可以改善其机械性能和阻隔性能，而且还可以充当抗菌剂，除氧剂和生物传感器。目前的研究集中于从香蕉假茎中提取的纳米纤维素对大米淀粉基可食用膜的膜性能的影响。通过分离纤维素和酸水解从干燥的香蕉假茎中提取纳米纤维素。通过添加不同浓度（0％，2％，4％，6％，8％和10％）的纳米纤维素，通过溶液流延制备大米淀粉基可食膜。结果确定了膜的性能，例如水蒸气渗透率（WVP），机械强度（拉伸强度，杨氏模量和伸长率），膜在水中的溶解度和膜的颜色。讨论了测试结果，并研究了纳米纤维素添加剂的效果。结论从结果可以明显看出，纳米纤维素的添加改善了薄膜的性能，使基于米淀粉的可食用薄膜成为食品包装应用的有前途的选择。通过添加不同浓度（0％，2％，4％，6％，8％和10％）的纳米纤维素，通过溶液流延制备大米淀粉基可食膜。结果确定了膜的性能，例如水蒸气渗透率（WVP），机械强度（拉伸强度，杨氏模量和伸长率），膜在水中的溶解度和膜的颜色。讨论了测试结果并研究了纳米纤维素添加剂的效果。结论从结果可以明显看出，纳米纤维素的添加改善了薄膜的性能，使基于米淀粉的可食用薄膜成为食品包装应用的有前途的选择。通过添加不同浓度（0％，2％，4％，6％，8％和10％）的纳米纤维素，通过溶液流延制备大米淀粉基可食膜。结果确定了膜的性能，例如水蒸气渗透率（WVP），机械强度（拉伸强度，杨氏模量和伸长率），膜在水中的溶解度和膜的颜色。讨论了测试结果并研究了纳米纤维素添加剂的效果。结论从结果可以明显看出，纳米纤维素的添加改善了薄膜的性能，使基于米淀粉的可食用薄膜成为食品包装应用的有前途的选择。确定了诸如水蒸气渗透率（WVP），机械强度（拉伸强度，杨氏模量和伸长率），膜在水中的溶解度和膜的颜色等。讨论了测试结果并研究了纳米纤维素添加剂的效果。结论从结果可以明显看出，纳米纤维素的添加改善了薄膜的性能，使基于米淀粉的可食用薄膜成为食品包装应用的有前途的选择。确定了诸如水蒸气渗透率（WVP），机械强度（拉伸强度，杨氏模量和伸长率），膜在水中的溶解度和膜的颜色等。讨论了测试结果并研究了纳米纤维素添加剂的效果。结论从结果可以明显看出，纳米纤维素的添加改善了薄膜的性能，使基于米淀粉的可食用薄膜成为食品包装应用的有前途的选择。