Preparation of carrageenan/konjac glucomannan/graphene oxide nanocomposite films with high mechanical and antistatic properties for food packaging

Market demand for food packing bags is large. However, low mechanical properties and strong electrostatic damage limit their use. In this work, carrageenan/konjac glucomannan/graphene oxide (GO) nanocomposite films were prepared by solution casting. First, Hummers method was used to obtain GO nanosheets. Then, GO-filled composites (various GO dosages) were fabricated. Surface morphology of films was investigated. After that, stress–strain curves of films were determined, and mechanical properties of films after 80 °C thermal aging were studied. In the end, electrical and thermal conductivities of films were measured. GO can play an important role in improving mechanical, antistatic and heat-conducting performances of films. The optimal composite (3.6 wt% GO) can exhibit promising features including a high breaking strength of ~ 130 MPa (~ 65 MPa after 80 °C thermal aging for 30 min), high electrical conductivity of ~ 0.01 S m −1 at 20 Hz under 1 V and high thermal conductivity of ~ 0.74 W m −1  K −1 at room temperature. This research will favor a large-scale fabrication of functional and environmental composites for food packaging.