Chitosan-Nanocellulose Composite Film from Shrimp Shell Waste and Sugarcane Bagasse for High-Performance Food Wrapping Applications
DOI:
https://doi.org/10.69855/science.v3i4.891Keywords:
Chitosan, Nanocellulose, Shrimp Shell Waste, Sugarcane Bagasse, Biodegradable Film, Food Packaging, Composite FilmAbstract
Petroleum-based plastic food packaging creates a persistent waste burden, which motivates biodegradable alternatives made from waste biomass. This study aimed to develop chitosan–nanocellulose composite films from shrimp shell waste and sugarcane bagasse and to evaluate their suitability for food wrapping. Films were prepared by solvent casting at chitosan:nanocellulose ratios of 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), and 60:40 (F4), and were assessed for mechanical properties, water vapor permeability (WVP), water solubility, antibacterial activity, soil burial biodegradation, and cherry tomato weight loss. One-way ANOVA showed significant formulation effects on tensile strength (F(4, 20) = 74.00, p < .001, η² = .94), which peaked at F3 (31.14 ± 1.97 MPa versus 14.33 ± 1.18 MPa for F0), and on WVP (F(4, 20) = 183.43, p < .001, η² = .97), which was lowest at F3. Elongation at break fell from 42.18% to 14.51% with increasing nanocellulose, and inhibition zones against Escherichia coli and Staphylococcus aureus decreased from F0 to F4, although F3 retained activity (12.75 and 11.20 mm). F3 also showed the highest 30-day soil burial weight loss (64.1%). In a 12-day cherry tomato trial, F3-wrapped fruit lost 8.99% of its weight, comparable to LDPE wrap (10.34%) and well below unwrapped fruit (36.21%). F3 was the most balanced of the tested formulations; characterization of the extracted materials and replicated storage data are needed to confirm these findings.
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