Sustainable edible film development from potato starch, sunflower oil, and sugarcane bagasse fibers

Abstract Plastic waste disposal is a significant environmental challenge requiring urgent attention. In this study, edible films were developed using potato starch (PS), glycerol, and sunflower oil (SO) through microwave (MW) and hot air oven (conventional) drying techniques. To improve mechanical properties, the films were reinforced with sugarcane bagasse (SCB) fibers. The uniform dispersion of SO within the PS-glycerol matrix contributed to the formation of a flexible and homogeneous edible film. Samples with higher SO and SCB fiber content gave better water barrier, mechanical, and thermal properties. The edible film containing 0.1 g of SO, prepared via MW drying, showed the lowest water solubility (24.6 %), water absorption (34.8 %), and moisture content (24.5 %). The inclusion of SCB fibers increased the tensile strength, reduced CO 2 permeability, and improved thermal stability. Thermo-gravimetric analysis indicated that MW-dried samples possessed greater thermal stability compared to conventionally dried samples. Differential scanning calorimetry was employed to assess the thermo-physical transitions of the films. Biodegradability test in a soil environment revealed that MW-dried films showed a higher degradation rate than conventionally dried samples.