Optimization and Characterization of Biodegradable Edible Films Based on Local Sago Starch, Carrageenan, and Chitosan

The extensive use of conventional plastic packaging in the food industry poses significant environmental challenges due to its resistance to natural degradation. This study aims to optimize and evaluate the effectiveness of environmentally friendly edible films based on locally sourced sago starch, carrageenan, and chitosan, with sorbitol incorporated as a plasticizer. Edible films were fabricated using the casting method with varying formulation ratios (F۱–F۷). The resulting films were characterized in terms of mechanical properties (tensile strength, thickness, and creep strength), biodegradability, functional group interactions, and surface morphology. Structural analysis using Fourier transform infrared (FTIR) spectroscopy confirmed the formation of intermolecular interactions among sago starch, carrageenan, and chitosan, particularly hydrogen bonding and polyelectrolyte complexation. Scanning electron microscopy (SEM) revealed dense, homogeneous, and minimally porous film morphologies. Among all formulations, the optimal edible film (F۴) exhibited a tensile strength of ۱.۱۸۴۴ MPa, thickness of ۰.۴۸۶۷ mm, and creep strength of ۶۳.۵۲%, meeting the Japanese industrial standard (JIS) requirements for edible packaging materials. Biodegradability testing showed rapid degradation, with weight loss ranging from ۳۲.۰۰ to ۵۲.۶۳% after soil burial. These findings demonstrate that edible films derived from local sago starch, carrageenan, and chitosan provide a sustainable and biodegradable alternative to conventional plastic packaging, with strong potential to extend the shelf life of fresh food products while reducing environmental impact.

کلیدواژه ها:

Biodegradable edible films ، Sago starch ، Carrageenan-chitosan composite ، Polymer interaction ، Sustainable food packaging