Effects of Nano‐Titanium Dioxide and Mentha piperita Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film

The objective of this study is to investigate the synergistic effects of nano titanium dioxide (TiO2‐N) and Mentha piperita essential oil (MEO) on cassava starch film characteristics. Cassava starch films with TiO2‐N (1%, 3%, and 5% of dried starch) and MEO (1%, 2%, and 3% of dried starch) are prepared by a casting method. Physicochemical, mechanical, barrier, and optical properties of the films are evaluated. The moisture content, solubility, water absorption capacity, water vapor permeability, and transparency of films significantly decrease with the incorporation of TiO2‐N and MEO. The color of bionanocomposite films is darker, yellower, and redder than that of the control film. The highest tensile strength (23.39 MPa), highest Young's modulus (39.51 MPa), and lowest elongation (6.63%) are observed in the film containing 5% TiO2‐N and 1% MEO. The incorporation of TiO2‐N and MEO reduces the percentage of UV transmitted from films. In summary, the results show that the combination of TiO2‐N and MEO improves the starch film characteristics, and these bionanocomposite films could be used for food packaging or coating. Investigation of the synergistic effects of nano titanium dioxide (TiO2‐N) and Mentha piperita essential oil (MEO) on cassava starch film characteristics. The incorporation of TiO2‐N and MEO reduces the percentage of UV transmitted from films and suggests a UV shield package for foods.