Thermoplastic starch-PVA-cellulose nanocomposite film for extending the shelf life of red chili

Abstract

The objective of this study was to evaluate the effectiveness of TPS-PVA-cellulose nanocomposite film for extending the shelf-life of fresh red chili. In this study, cellulose nanofibers were isolated from oil palm empty bunches by combination of ultrafine grinding and ultrasonification. Thermoplastic starch-PVA-cellulose nanocomposites were produced by solvent evaporation casting method. The resulting nanocomposite films were applied for packaging of red chili at chilled and ambient temperatures. The different storage temperature generated different physical and mechanical properties of the obtained nanocomposite films. The red chili packed in nanocomposite films and stored at ambient temperature was able to maintain its quality for 12 days, while at chilled temperature the red chili looked fresh up to 15 days.