Edible Film Based on Rambutan Seed (Nephelium lappaceum) Starch: An Alternative Biodegradable Food Packaging

Abstract

study evaluated the quality and characteristics of edible films derived from rambutan seed (Nephelium lap- paceum) starch (3% and 4%) using glycerol and sorbitol as plasticizers at concentrations of 1.0%, 1.5%, and 2.0% (w/v). The optimal formulation was produced using 4% starch combined with 1% (w/v) glycerol and 1% (w/v) sorbitol, exhibit- ing favorable properties, including thicknesses of 0.24 and 0.22 mm, tensile strengths of 6.90×10−3 and 12.06×10−3 N/mm 2 , elongations of 38.97% and 4.44%, elasticities of 1.770×10−3 and 6.98×10−3 kgf/mm2 , and water absorption rates of 33.3% and 50.0%. Fourier transform infrared spectroscopy analysis confirmed that the film formation involved physical blending without the formation of new functional groups. Scanning electron microscopy revealed that sorbitol pro- vided better compatibility with rambutan seed starch than glycerol. The results of biodegradability tests demonstrated com- plete degradation of the edible films within seven days, underscoring their environmental sustainability. Rambutan seed starch can be a promising precursor for the development of low-cost and eco-friendly film for packaging applications.