Chitosan/Polyvinyl Alcohol/SiO2 Nanocomposite Films: Physicochemical and Structural Characterization

In the present study, the effects of the two ratios of polyvinyl alcohol /Chitosan (1:1 and 3:1) and nano-silicon dioxide (nano-SiO2) (0, 0.5, and 1%) on structural and physicochemical properties of PVA/Chitosan/nano-SiO2 nanocomposite films were investigated. Our findings showed that the treatments' water solubility (WS) in the presence of nano-SiO2 and higher PVA content was decreased, and the lowest amount was in P3C1-1% (59%). The addition of silica nanoparticles decreased the water vapor permeability (WVP) of films, and the lowest amount of WVP was for treatment with a ratio of 1:1 of PVA/chitosan and 1% nano-SiO2 (P3C1-1%) which was 3.08x 10-10 g m s(-1)m(-2) Pa. Tensile strength (Ts) value was achieved 35.86 MPa in higher PVA content and 1% of nano-SiO2 (P3C1-1%) which was the highest. However, the light transmission value of all treatments did not differ greatly. According to the FTIR results, the appropriate interaction between both polymers and nano-SiO2 was observed in the concentration of 1% nano-SiO2 in P1C1. Eventually, significant improvement of structural and physicochemical properties of the films could achieve in higher PVA content and concentration of 1% of nano-SiO2. Based on these results, these nanocomposite films could be considered suitable for the packaging sector and preserve food quality.

Automated summary

This study investigated the effects of different ratios of polyvinyl alcohol/Chitosan and nano-silicon dioxide on the properties of PVA/Chitosan/nano-SiO2 nanocomposite films. The results showed that the addition of nano-SiO2 and higher PVA content reduced the water solubility and water vapor permeability of the films, while increasing the tensile strength. The light transmission of the films was not significantly affected. The interaction between the polymers and nano-SiO2 was observed at a concentration of 1% nano-SiO2. These nanocomposite films could be suitable for packaging and preserving food quality.