Optimization and Characterization of Turmeric Oleoresin Impregnated Biodegradable Packaging Film

ABSTRACT Biodegradable packaging has evolved as a sustainable solution to mitigate plastic waste concerns. This study aimed to develop arrowroot starch based biodegradable film by impregnating turmeric oleoresin to develop a biodegradable and readily soluble food packaging. Optimization was done by RSM‐FCCCD approach based on concentrations of arrowroot starch (0.75%, 1% and 1.25%) and turmeric oleoresin (0.25%, 0.5% and 0.75%). Arrowroot starch concentration of 0.89% and turmeric oleoresin concentration of 0.25% resulted in films with minimum WVP (5.22 gmm/m 2 day kPa) and maximum solubility (61.53%) with a desirability of 0.991. The characteristics of the prepared films, including weight, thickness, moisture content, swelling index, solubility, water vapour permeability, colour value, free fatty acid value, peroxide value, heat sealability and total plate count, were analysed. Moisture content, swelling degree, solubility and water vapour permeability of the films varied from 4.98–7.54, 19.33–23.5, 58%–63% and 5.24–7.86 g·mm·m −2 ·day −1 ·k.Pa −1 , respectively. SEM pictograph showed a smooth, uniform and continuous structure with pores varying in the range of 0.37–0.69 μm. The simulated results demonstrated that the turmeric oleoresin‐impregnated biodegradable packaging film rapidly releases curcumin in boiling water, achieving near‐complete release within 10 min. The film is better suited for dry or low‐moisture foods with low water activity ( a w < 0.6).