Organic Acids Modified Starch–CMC Based Biodegradable Film: Antibacterial Activity, Morphological, Structural, Thermal, and Crystalline Properties

A novel organic acid-modified starch and carboxymethyl cellulose (CMC) based films plasticized with glycerol were prepared from unconventional tikhur starch (Curcuma angustifolia) by solution casting. Wet milling was used in the laboratory to extract starch from the tikhur rhizome. Carboxymethyl cellulose, at a concentration of (0.2 g−1 starch dry basis) was blended with the starch to improve its film-forming properties. Three different treatments with varying organic acids (lactic, citric, and acetic acid) with a concentration of 5% w/w of starch (2 ppm) in a film-forming solution were given. The effect of organic acid incorporation on the antibacterial, morphological, structural, thermal, and crystalline properties of developed films was studied. The minimum inhibitory concentration values of the three organic acids against gram-negative (E. coli) and gram-positive (S. aureus) bacteria were measured using the tube dilution method. The MIC results revealed that lactic acid and citric acid are effective against both gram-negative and gram-positive bacteria, while acetic acid showed more effectiveness against gram-negative bacteria (E. coli). MBC results revealed that organic acids have potent bactericidal activity. Citric acid resulted in higher inhibition for gram-positive bacteria (S. aureus) compared to gram-negative bacteria (E. coli.). While acetic acid showed higher inhibition for E. coli. than S. aureus. Lactic acid displayed similar inhibition against both S. aureus and E. coli. Among different organic acids, lactic acid incorporation resulted in a more homogeneous, transparent, and thermally stable film. As evidenced by the micrographs, the lactic acid incorporation resulted in a compact film structure without any visible cracks. While X-ray diffraction showed an increase in crystalline properties due to organic acid modification. In this study, it was indicated that modification with organic acids (polycarboxylic acids) effectively improved the overall properties of developed films depending on the type of organic acid used. The developed films have the potential to replace harmful synthetic films in food packaging.