Production of Biodegradable Films as a Renewable Source for Packaging Materials Using Mango Seed Kernel Starch

Abstract: An underutilized agro-industrial waste, mango seed kernel starch (MSKS), was extracted from Mangifera indica seeds and characterized for its physicochemical properties, including amylose content, swelling power, and thermal stability. The extracted starch exhibited a moderate amylose content (31.4%), which is favorable for film formation because it can form strong, continuous networks. The widespread environmental impact of synthetic plastics has prompted the search for sustainable alternatives, with biodegradable polymers emerging as a promising solution. The films were prepared by blending MSKS with polyvinyl acetate (PVAc) at varying ratios (20:80 to 80:20) to enhance mechanical properties and processability. The blends were analyzed using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). FTIR confirmed successful polymer blending, while SEM revealed homogeneous film surfaces with minimal cracks. XRD indicated a semi-crystalline structure, and TGA demonstrated thermal stability up to 350°C, with decomposition primarily occurring between 200–350°C. The research highlights the potential of MSKS as an economical, environmentally friendly substitute for traditional plastics, reducing pollution and promoting sustainable packaging solutions. Future work should concentrate on life cycle assessments (LCA) and industrial-scale production to validate commercial feasibility. The study emphasizes the sustainability and economic viability of MSKS-based films, highlighting waste valorization, reduced carbon footprint, and inherent biodegradability; however, challenges like processing costs and scalability require further optimization. The findings are in line with global efforts to promote circular economy principles and comply with strict regulations like the EU’s Packaging and Packaging Waste Regulation (PPWR).