The Effects of Citric Acid on Thermal and Mechanical Properties of Crosslinked Starch Film

Plastic waste from film packaging is one of the major threats to environmental sustainability. The problem can be reduced by using a biodegradable raw material such as starch to replace the non-biodegradable petroleum-based plastic. However, starch is highly hydrophilic and brittle, which needs to be modified to improve these drawbacks. In this research, a mixture of tapioca starch (S) and glycerol (G) was crosslinked with citric acid (CA) at different ratios (0, 0.4, 0.6, 0.8, 1.0 wt% of dry basis). Effects of CA contents on the degree of crosslinking, thermal stability, and tensile properties were investigated. The sample that contained 0.6 wt% CA showed the highest degree of crosslinking (i.e. 56 %), good thermal stability, high modulus (10 MPa) and tensile strength (0.16 MPa), and low elongation at break (161 %) when compared with other samples. Samples that have higher CA contents (i.e. 0.8 wt% and 1.0 wt%) experienced the acid hydrolysis on the crosslinking site, reducing the degree of crosslinking, thermal stabilities, and tensile properties.