Formulation and characterization of starch-based novel biodegradable edible films for food packaging

Chetana Shanbhag, Ramnath Shenoy, Prakasha Shetty, M. Srinivasulu, Ramakrishna Nayak

Research output: Contribution to journalArticlepeer-review


Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe negative impact on the environment. Edible films can be a suitable alternative to plastic films, particularly in food packaging. This research work prepared edible films containing blends of cornstarch, arrowroot powder, refined wheat flour, vinegar, and glycerol. Arrowroot powder added strength and nutritional value to the films. Glycerol, as a plasticiser, improved the flexibility of films. The combination of vinegar and glycerol increased the film’s strength. The characteristic properties of prepared films, like thickness, bursting strength, moisture content, transparency, water-solubility, water vapour permeability, tensile strength, elongation, and Young’s modulus, were analysed. The thermal stability of the films was evaluated by thermogravimetric analysis. The films were characterised by FTIR spectroscopy, and their surface morphology was analysed by scanning electron microscopy. The prepared films exhibited excellent properties suitable for food packaging.

Original languageEnglish
Pages (from-to)2858-2867
Number of pages10
JournalJournal of Food Science and Technology
Issue number11
Publication statusPublished - 11-2023

All Science Journal Classification (ASJC) codes

  • Food Science


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