Valorization of Artocarpus lakoocha Seed Starch for Biodegradable Food Packaging: Extraction, Characterization, and Application as Strawberry Coating

ABSTRACT The present study investigates the extraction and utilization of starch from Artocarpus lakoocha seeds, an underutilized agricultural byproduct, for the development of biodegradable food packaging films. Starch was extracted using two methods: a control method (water‐extraction method) and an alkaline method (0.1% NaOH, 8 h soaking). The alkaline extraction yielded slightly higher starch (16.12% ± 0.28%) and amylose contents (24.89% ± 0.31%) compared to the control (13.46% ± 0.37% and 22.56% ± 0.25%, respectively). The alkali‐extracted starch exhibited a lower water absorption index (2.71 ± 0.03 g/g), solubility (3.61% ± 0.05%), and swelling capacity (2.38 ± 0.03 g/g) compared to the control starch, which is attributable to its higher amylose content and compact granular structure. Morphological (FESEM) analysis revealed smoother and more uniform granules, while XRD showed A‐type crystallinity with slightly reduced crystallinity in the alkali‐treated sample. FTIR analysis confirmed the retention of characteristic functional groups. Thermal analyses (TGA, DSC) further indicated the enhanced stability of the alkali‐extracted starch. Biodegradable films prepared via solvent casting demonstrated that alkali‐extracted starch films had superior tensile strength (3.33 ± 0.03 MPa), reduced solubility (50.85% ± 0.46%), and improved barrier properties (WVTR: 0.00370 ± 0.0009 g/h·m 2 ) compared to control films. Application testing of strawberries stored at 10°C showed that alkali‐extracted starch films effectively reduced weight loss (18.96% ± 0.38%) and ascorbic acid degradation (11.32% ± 0.38%), and suppressed microbial growth, thereby extending shelf life. These findings highlight A. lakoocha seed starch, especially when alkali‐extracted, as a cost‐effective, sustainable biopolymer with significant potential for biodegradable food packaging and fruit preservation.