Properties Enhancement of Brewer Rice Flour Biodegradable Films via Ultrasonication and Acetylation Treatments

Abstract

Increasing the use of conventional plastics causes environmental problems. Producing biodegradable films from biodegradable sources might help overcome these problems. Brewer rice, a by-product in rice processing, can be potentially converted into rice flour for biodegradable film production. Ultrasonic and chemical modification can enhance the mechanical properties of the rice flour biodegradable film. This study aims to produce a biodegradable film using rice flour with different levels of amylose through conventional and ultrasonic acetylation. The rice flour was mixed and diluted with distilled water and placed in an ultrasonic bath for 15 minutes at 40 kHz agitation. The mixture was then acetylated using acetic acid. The modified rice flour was then mixed with glycerol and dried to form a biodegradable film. The produced biodegradable films were then characterized for their morphological structure, chemical composition, and crystallinity properties. Results show that ultrasonication and acetylation enhanced the elongation at the break until 2.5 times higher than the conventional process (without modification) and improved hydrophobicity. These results suggest that ultrasonication and acetylation improved biodegradable film properties, making it a potential for biodegradable packaging materials and coatings.

Keywords

• acetylation
• amylose
• biodegradable film
• rice flour
• ultrasonication