Synthesis, characterization, and suitability of cocoyam starch-banana peels nanocomposite film for locust beans packaging

Abstract Background Packaging of locust beans is done to prevent deterioration and promote its shelf-life. This research was carried out develop evaluate a cocoyam starch-banana peels nanocomposite film for packaging. The prepared by gelatinizing mixture 0.36 g banana nanoparticles (~ 1.14–1.64 nm), 18 starch, ml glycerol in 300 distilled water at 90 °C. thermal, structural, mechanical barrier properties the were determined using standard procedures. A 100 condiment packaged compared with packaging low-density polyethylene (LDPE) 5.16–7.58 pH 16.67–11.50% moisture ranges. Results indicate approx. 3% weight loss an increase temperature (≤ 250 °C). heat decomposition process 4.64 J/g, which depended on transition temperature. Also, has high stiffness creep along line topography atomic force imaging. material permeates more CO 2 (27%) H (67%) but low O (4%) N (1%) gas permeabilities. size particles range 3.52–3.92 nm, distributed across matrix create pores needed balance gases micro-atmosphere. microbial load decreased increased moisture, this generally lower those LDPE p < 0.05. Conclusions better than since it recorded counts microbes throughout storage. Thus, effective controlling growth irrespective sample over 30 days duration.