Fabrication and Analysis of Cassava Starch-Based Composite Films Reinforced with Chitosan and Eggshell Powders for Packaging Applications

The starch-based bioplastic from cassava processing liquid with chitosan and eggshells as fillers was prepared using the casting method. The mechanical properties, FT-IR, thermal stability, morphology, crystallinity, and the degree of the biopolymers were determined. The results affirmed that the addition of the chitosan filler into the starch-based bioplastic was able to increase the tensile strength by 43%, elongation at break by 22.93%, and Young’s modulus from 1020 to 1530 MPa. The eggshell increased in tensile strength by 29%, elongation at break by 22.93%, and Young’s modulus from 1020 to 1460 MPa. The FTIR results revealed that the chitosan amino group and carbonate minerals in the eggshell were chemically reacted with the starch hydroxyl group. The morphological studies showed that the chitosan was well incorporated into a thermoplastic matrix with a smooth and homogenous surface without visible agglomerate while the eggshell powder exhibited a porous and irregular shape. Thermoplastic starch with chitosan showed a higher degree of crystallinity than the eggshell powder. The TGA results indicated that chitosan and eggshell improved the thermal stability of the biopolymer. The findings indicated that chitosan would be a satisfactory filler for the production of biodegradable starch-based packaging films with the biopolymer film showing potential as a promising novel material for an improved application in food packaging.