Physicochemical, mechanical, barrier and antibacterial properties of starch nanocomposites crosslinked with pre-oxidised sucrose

Abstract Bionanocomposite films were fabricated using starch as a matrix, pre-oxidised sucrose as a crosslinker and cellulose nanofibres as reinforcement filler. The spectroscopic (FTIR) and microscopic (SEM) techniques were used to identify the chemical changes associated with the crosslinking, and to characterize the morphological structure of the films. The crosslinking density evaluated by Flory-Rehnar equation. There is a decrease in diffusivity, permittivity and swelling properties of the films after crosslinking. Reduction of water vapour (from 0.074 to 0.038 g min −1  m -2 ) and oxygen (from 29.44 to 10.27 cm 3  m -2  d −1 ) transmission rates for film prepared with 3 wt.% of OS and 5 wt.% of CNFs was observed. The water transport through the films was found to follow Fickian behaviour. The anti bacterial properties of films against four different food pathogens were evaluated. Films represent high potential alternative to existing ones.