Physicochemical properties of biodegradable mung bean starch-chitosan-glycerol edible films incorporated with banana peel extract

¹ Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
² Alliance of Research & Innovation for Food (ARIF), Universiti Teknologi MARA (UiTM), Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia
³ Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam, Selangor, Malaysia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Food packaging plays a crucial role in protecting food from damage and contamination during transport and storage. However, the widespread use of plastic packaging contributes significantly to environmental problems, with the majority ending up in landfills. For this study, biodegradable edible films were developed from mung bean starch, chitosan, glycerol, and varying levels of banana peel extract (BPE). Films containing 15% BPE (Y2-15) demonstrated the most balanced properties in terms of moderate thickness (0.063 mm), moisture content (4.95%), low water solubility (43.86%), strong tensile strength (0.021 MPa), high flexibility (70.15%), high lightness (L*74.89±0.57), with colour (a* - 0.14±0.05) and (b* 12.58±0.35). Y2-15 also had excellent barrier properties against water vapour (4.87±0.18×10^-10 g.m/Pa.s.m) and oxygen (1.91±0.37×10^-17 kg·m·m−^2·s−^1·Pa−¹). These findings indicate that incorporating BPE enhances the functional qualities of edible films, offering a promising, eco-friendly alternative to conventional plastic packaging. The approach aligns with Sustainable Development Goals (SDG) 12 (Responsible Consumption and Production) and SDG 13 (Climate Action).