Preparation and characterization of nanocomposite films based on gum arabic, maltodextrin and polyethylene glycol reinforced with turmeric nanofiber isolated from turmeric spent

Abstract

Turmeric nanofibers (TNF) were used as reinforcement in the gum arabic (GA), maltodextrin (MDX) and polyethylene glycol (PEG) matrices to enhance the physicochemical properties. The TNF were prepared from turmeric spent by acid hydrolysis accompanied by high pressure homogenization. The thermal and mechanical properties, structure morphology and antimicrobial activities of the prepared nanocomposites were investigated. Differential scanning calorimetry (DSC) data indicate that the addition of TNF significantly increased the onset temperature (T_o), peak temperature (T_p) and conclusion temperature (T_c) of the melting peaks of nanocomposites, but considerably decreased the enthalpy change values. The tensile properties showed that the addition of TNF enhanced mechanical properties due to the formation of networks within the GA, MDX and PEG. The scanning electron microscopy (SEM) images revealed the films of GA-TNF and MDX-TNF show smooth, homogenous surface due to intermolecular hydrogen bonding, and the film of PEG-TNF shows good dispersion of TNF with PEG matrix with rough surface because of strong interfacial adhesion between TNF and PEG and strong hydrogen bonding, which are further confirmed by the FT-IR spectroscopy. XRD results exhibited the disappearances of peaks of TNF indicating the reinforcement of TNF in the prepared nanocomposite matrices. The antibacterial tests show the prepared nanocomposites exhibited excellent antibacterial performance against Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella typhimurium.

Keywords: Gum arabic; Maltodextrin; Nanocomposite; Polyethylene glycol; Turmeric nanofiber.