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Enhancing water resistance and mechanical properties of starch‐based edible biofilms through chitosan, seaweed, and sodium tripolyphosphate modifications
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Researchers developed improved starch-based edible biofilms using chitosan, seaweed, and sodium tripolyphosphate as sustainable alternatives to single-use plastic food wrapping. The study found that these modifications significantly enhanced the biofilms' mechanical strength and water resistance while maintaining non-toxic and antimicrobial properties, offering a promising eco-friendly replacement for conventional plastic packaging.
Abstract The widespread use of single‐use plastic food wrapping and drinking straws has led to significant plastic and microplastic pollution, threatening environmental sustainability and human health. This study aims to provide sustainable alternatives by improving starch‐based biofilms' mechanical properties and water resistance for food wrapping and edible drinking straws. We modified starch with chitosan, raw seaweed, and sodium tripolyphosphate (STPP) to enhance these biofilms. Our results show that the optimal proportion of chitosan, combined with varying seaweed and STPP content, significantly improves the biofilms' properties. The developed starch‐based biofilms offer an eco‐friendly and sustainable alternative to single‐use plastic, with the potential for large‐scale, cost‐effective production. Highlights Novel edible starch‐based biofilms were successfully prepared. The biofilms made from renewable FDA‐approved edible materials. Biofilms showed improved mechanical properties and water resistance. The biofilms exhibited non‐toxic and antimicrobial properties. Biofilms offer alternatives to single‐use plastic for food wrapping.
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