Sustainable Polymer Innovation: Developing Edible Films From Indian Deshi Litchi Seed Starch Nanoparticles for Extending Fresh Produce Shelf Life

Abstract

This study explored litchi seed starch as a novel material for biodegradable film production. The process involved isolating and hydrolyzing the starch, then fabricating bionanocomposite films with glycerol as a plasticizer and litchi seed starch nanoparticles for reinforcement. Various concentrations (0.5%, 1%, 5%, and 10%) were examined for their impact on film properties. At 5% concentration, the film showed reduced transparency but improved flexibility and smoothness, indicating compatibility with native starch. Thermal stability, analyzed through thermogravimetric analysis (TGA), was superior in films with 5% starch nanoparticles, which also demonstrated complete degradability. However, water barrier properties decreased with the introduction of starch nanoparticles. Overall, employing 5% starch nanoparticles was deemed optimal, potentially extending the shelf life of tomatoes by 23 days. This research underscores the potential of litchi seed starch for sustainable packaging solutions.