Thermal, biodegradation and theoretical perspectives on nanoscale confinement in starch/cellulose nanocomposite modified via green crosslinker

In this research work, we propose a synergistic effect of a green crosslinker and cellulose nanomaterial on the crystallinity, viscoelastic, and thermal properties of starch nanocomposites. A disaccharide derivative was used as a bio crosslinker and nanofiber from pineapple leaf as a reinforcing phase for starch. Sucrose was oxidised using periodate, that can selectively oxidise the vicinal hydroxyl group of sucrose and form tetra aldehyde derivative. Crystallinity of films after crosslinking decreased with successive addition of crosslinker. The melting temperature of films increased because of formation of more dense structure after crosslinking. Morphological investigations were analysed by atomic force microscopy. Polymer chain confinement and mechanics were quantified. The crosslink densities of the films were calculated using two models, phantom model and affine model, using storage modulus data. By using very low amount of crosslinker and nanoreinforcement, the properties of thermoplastic starch were significantly improved.