<p>Litchi seed starch, a renewable and biodegradable polysaccharide, was used as the primary material to develop edible films, with aloe vera (AV) gel incorporated as a functional additive to enhance antimicrobial and antioxidant activity. To overcome limitations of native starch such as poor mechanical strength and high hydrophilicity, chemical modifications, including oxidation and citric acid crosslinking, were applied. The study evaluated how these native and modified starch films, with and without AV gel, affect the shelf life and quality of minimally processed papaya. Films were characterized for barrier, mechanical, and physical properties. Citric acid-crosslinked starch with AV (CLS + AV) showed superior barrier and mechanical performance, while oxidized starch with AV (OLS + AV) exhibited enhanced flexibility. FTIR confirmed interactions between starch, AV, and crosslinking agents. The starch–AV composite films reduced moisture loss, inhibited microbial growth, and mitigated oxidative degradation, thereby preserving the color, texture, and nutrient content of papaya. These findings demonstrate their practical significance as biodegradable active packaging capable of extending the shelf life of fresh produce.</p> Graphical Abstract <p></p>