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Physical, Mechanical and Antibacterial Properties of Bio-nanocomposite Films
Based on Chicken Skin Gelatin/Tapioca Starch/Zinc Oxide
Lee Suet Wah
Supervisor: Dr. Norizah Mohd. Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The incorporation of nanoparticles in gelatin films improved its properties as food
packaging. The aim of this study is to investigate the physical, mechanical and
antibacterial properties of bio-nanocomposite films based on chicken skin gelatin-tapioca
starch-nanoparticles zinc oxide. Gelatin-tapioca starch film solution with different
concentration of nanoparticles zinc oxide: A(0%), B(1%), C(2%), D(3%) will be prepared
using casting method and oven dried at 30°C. Properties of films will be investigated by
measuring tensile strength (TS), elongation at break (EAB), Young’s Modulus (YM),
thermal stability, water vapour permeability, X-ray diffractometer (XRD) and scanning
electron microscope (SEM). Antibacterial properties of films will be determined using Disc
diffusion method where inhibition zone will be calculated. The increase of zinc oxide
concentration in films will resulted in the increase of peak intensity, thermal stability,
antimicrobial effect, barrier properties, TS, YM, formation of smooth surface morphology
while reduction in EAB.
1248 | UMT UNDERGRADUATE RESEARCH DAY