Development, characterization and validation of starch based biocomposite films reinforced by cellulose nanofiber as edible muffin liner

Abstract Three different starch-based films (2%, tapioca, potato, corn) incorporating different concentrations of cellulose nanofiber (CNF, 0, 10, and 20 % w/w starch) and glycerol (20, 30, and 40 % w/w starch) were developed, characterized, and optimized based on their water resistance and thermal stability using two consecutive experimental designs. The optimized film formulations were evaluated as edible muffin liners. Incorporation of CNF reduced water absorption and water solubility, and also improved thermal and mechanical properties of the films. Film from starch with higher amylose (potato) exhibited lower water absorption and enzymatic degradation while that with higher amylopectin (tapioca) showed higher mechanical and thermal properties. The 2% potato starch-based films incorporating 5% CNF and 30 % glycerol (w/w starch) demonstrated the best performance as edible muffin line. This study revealed the physicochemical, morphological, mechanical and thermal properties of different starch-CNF biocomposite films and validated the potential application as environmental-friendly muffin liners.