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Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method

Recently, the incorporation of polyaniline (PANI) as an additive into the biofilm to produce food packaging material is of particular interest due to the need to improve in the properties of the biocomposite film. The aim of this work is to evaluate the effect of concentration and size of PANI loadi...

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Main Authors: Azmi, N. S., Kadir Basha, Roseliza, Othman, Siti Hajar, Mohammed, Mohd Afandi P.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80906/1/TAPIOCA.pdf
http://psasir.upm.edu.my/id/eprint/80906/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2018-144.r1_azmi_2.pdf
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spelling my.upm.eprints.809062020-10-15T23:02:39Z http://psasir.upm.edu.my/id/eprint/80906/ Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method Azmi, N. S. Kadir Basha, Roseliza Othman, Siti Hajar Mohammed, Mohd Afandi P. Recently, the incorporation of polyaniline (PANI) as an additive into the biofilm to produce food packaging material is of particular interest due to the need to improve in the properties of the biocomposite film. The aim of this work is to evaluate the effect of concentration and size of PANI loading into the film on the antioxidant properties of PANI/starch film with the analysis of mechanical and Fourier-transform infrared spectroscopy (FTIR) spectra. Composite films with 0.02 g, 0.05 g, and 0.1 g of PANI loading into the tapioca starch film were prepared with different sizes of PANI. The antioxidant and mechanical properties of tapioca starch/PANI composite film properties were investigated. The composites exhibited an increase in free radical scavenging capacity (a measure of antioxidant activity), with increasing of PANI loading in the film irrespective to the size of PANI. However, the highest free radical scavenging activity showed in sample B with the distribution size of PANI range 100 µm≤x≤125 µm. In the mechanical test, with the favorable to have more flexibility film rather than hard film, sample B with 0.05 g of PANI loading showed more flexible with high elongation at break (EAB) compared to others. Based on the FTIR spectra, the starch/PANI film spectra were similar to the starch/glycerol without PANI. However, one notable weak pick near 1455 cm-1 can be found in sample B and C with respective to the concentration of PANI loaded. The incorporation of PANI greatly affected the antioxidant activity of the film which affected the mechanical properties as well. Rynnye Lyan Resources 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80906/1/TAPIOCA.pdf Azmi, N. S. and Kadir Basha, Roseliza and Othman, Siti Hajar and Mohammed, Mohd Afandi P. (2019) Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method. Food Research, 3 (4). pp. 317-324. ISSN 0095-974X; ESSN: 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2018-144.r1_azmi_2.pdf 10.26656/fr.2017.3(4).144
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Recently, the incorporation of polyaniline (PANI) as an additive into the biofilm to produce food packaging material is of particular interest due to the need to improve in the properties of the biocomposite film. The aim of this work is to evaluate the effect of concentration and size of PANI loading into the film on the antioxidant properties of PANI/starch film with the analysis of mechanical and Fourier-transform infrared spectroscopy (FTIR) spectra. Composite films with 0.02 g, 0.05 g, and 0.1 g of PANI loading into the tapioca starch film were prepared with different sizes of PANI. The antioxidant and mechanical properties of tapioca starch/PANI composite film properties were investigated. The composites exhibited an increase in free radical scavenging capacity (a measure of antioxidant activity), with increasing of PANI loading in the film irrespective to the size of PANI. However, the highest free radical scavenging activity showed in sample B with the distribution size of PANI range 100 µm≤x≤125 µm. In the mechanical test, with the favorable to have more flexibility film rather than hard film, sample B with 0.05 g of PANI loading showed more flexible with high elongation at break (EAB) compared to others. Based on the FTIR spectra, the starch/PANI film spectra were similar to the starch/glycerol without PANI. However, one notable weak pick near 1455 cm-1 can be found in sample B and C with respective to the concentration of PANI loaded. The incorporation of PANI greatly affected the antioxidant activity of the film which affected the mechanical properties as well.
format Article
author Azmi, N. S.
Kadir Basha, Roseliza
Othman, Siti Hajar
Mohammed, Mohd Afandi P.
spellingShingle Azmi, N. S.
Kadir Basha, Roseliza
Othman, Siti Hajar
Mohammed, Mohd Afandi P.
Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
author_facet Azmi, N. S.
Kadir Basha, Roseliza
Othman, Siti Hajar
Mohammed, Mohd Afandi P.
author_sort Azmi, N. S.
title Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
title_short Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
title_full Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
title_fullStr Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
title_full_unstemmed Characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
title_sort characterization of antioxidant tapioca/polyaniline composites film prepared using solution casting method
publisher Rynnye Lyan Resources
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/80906/1/TAPIOCA.pdf
http://psasir.upm.edu.my/id/eprint/80906/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_5__fr-2018-144.r1_azmi_2.pdf
_version_ 1681490829541113856
score 13.211869

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