Eco‐Friendly Innovation: Biodegradable and Oil‐Resistant Bags From <i>Lotus halophilus</i> Extract, Polyvinyl Alcohol, and Guar Gum for Sustainable Food Packaging

Clear or improperly designed packaging can allow nonconvenient conditions to degrade the oil, leading to rancidity and loss of flavor. Biodegradable and effective packaging solutions are essential to maintaining the quality of olive oil and extending its shelf life. This study aimed to examine the production of biodegradable small sachets utilizing a blend of polyvinyl alcohol (PVA), Guar Gum (GG), and pure extract of <i>Lotus halophiles</i> (LHE). The study assessed these films' color, mechanical, thermal, and crystallinity characteristics, and their physical and surface shape. According to the findings, adding LHE up to a 1% concentration produced an opaque hue and raised the opacity to 4.132. Furthermore, the films exhibited reduced moisture content (9.87%), solubility (18.71%), water contact angle (WCA) (84.1%), and water vapor permeability (<i>WVP</i>) (2.121 × 10^-10 g.m^-1 s^-1 pa^-1). Incorporating 1% LHE led to smoother film surfaces, while higher concentrations (1.5% of LHE) resulted in rougher surfaces. Fourier transform infrared (FT-IR) analyses verified that the PG matrix and the LHE extract physically interacted. The films also demonstrated excellent thermal stability; adding LHE enhanced their storage capacity to maintain olive oil quality.