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<p>The increasing demand for sustainable and biodegradable packaging has driven research into edible films derived from natural polymers. This study investigates the development of arrowroot starch-based edible films incorporating Moringa pulp, Tulsi extract and Neem Oil as a functional additive. The results revealed that this incorporation increased the moisture content, thickness, swelling index, and density, while enhancing mechanical properties such as tensile strength and elongation at break, making the films more durable and flexible. FTIR analysis confirmed the presence of key functional groups, while XRD confirmed the amorphous nature of the films. DSC indicated a decrease in the glass transition temperature (from 150.2&#xa0;°C to 137.3&#xa0;°C), suggesting improved polymer chain mobility. However, increased water vapour permeability (from 12.43 to 23.2&#xa0;g mm<sup>− 2</sup> day<sup>− 1</sup>) and water solubility (55.9 to 45.06%) pose challenges for food packaging applications. SEM showed structural changes, where the Moringa pulp-containing films exhibited a heterogeneous matrix with dispersed starch granules and fibre networks. However, a shift from smooth to porous morphology with neem oil addition, enhancing the film’s hydrophobicity was observed. Future research should explore cross-linking agents and plasticizers to balance hydrophilic properties, enhancing the applicability of these films in sustainable food packaging.</p>

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Development and characterization of arrowroot starch-based biodegradable edible films with incorporation of Moringa pulp, Tulsi extract, and Neem oil

  • 期刊论文

  • 发表日期：

    2026年6月25日

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  • Nikhil Mishra,
  • Vinod Kumar Paswan,
  • Shiva Bakshi,
  • Gyanendra Singh,
  • Tanweer Alam,
  • Durga Shankar Bunkar

摘要

The increasing demand for sustainable and biodegradable packaging has driven research into edible films derived from natural polymers. This study investigates the development of arrowroot starch-based edible films incorporating Moringa pulp, Tulsi extract and Neem Oil as a functional additive. The results revealed that this incorporation increased the moisture content, thickness, swelling index, and density, while enhancing mechanical properties such as tensile strength and elongation at break, making the films more durable and flexible. FTIR analysis confirmed the presence of key functional groups, while XRD confirmed the amorphous nature of the films. DSC indicated a decrease in the glass transition temperature (from 150.2 °C to 137.3 °C), suggesting improved polymer chain mobility. However, increased water vapour permeability (from 12.43 to 23.2 g mm− 2 day− 1) and water solubility (55.9 to 45.06%) pose challenges for food packaging applications. SEM showed structural changes, where the Moringa pulp-containing films exhibited a heterogeneous matrix with dispersed starch granules and fibre networks. However, a shift from smooth to porous morphology with neem oil addition, enhancing the film’s hydrophobicity was observed. Future research should explore cross-linking agents and plasticizers to balance hydrophilic properties, enhancing the applicability of these films in sustainable food packaging.