Biodegradable Edible Films Derived from Banana Peels Infused with Extract from Moringa Oleifera

Abstract

The edible film made from ripe banana peel starch (Musa paradisiaca L.) enriched with Moringa oleifera leaf extract as an antioxidant, offers a solution to the challenges faced by the modern food industry, which demands innovative and environmentally friendly packaging options to ensure food integrity and safety. The use of natural antioxidants such as Moringa oleifera plays a crucial role in neutralizing free radicals, which can degrade food quality and accelerate deterioration. The edible film of kepok banana peel starch (Musa paradisiaca L.), enriched with Moringa oleifera leaf extract at four different concentrations (1.5%, 2.0%, 2.5%, and 3.0%), will undergo characterization. These characteristics include tensile strength, elongation percentage, elasticity, thickness, water vapor permeability, functional groups, pH, biodegradability, water absorption capacity, solubility, shelf life, and antioxidant properties. The optimal treatment condition in this research involved using banana peel starch edible film with 2% (v/v) Moringa leaf extract. The film possessed tensile force of 1.35 ×10-2 N/mm2, elongation percentage of 129.76%, elasticity of 1.04 ×10-2 Kgf/mm2, water absorption of 191%, solubility of 79%, rate of water vapor transmission for 1.647 g/h.m2, and a 5-day shelf life at ambient temperature. FTIR analysis revealed that the edible film was produced via physical mixing, without the formation of new functional groups. The biodegradability test demonstrated that the edible film was capable of decomposing within two days. The inclusion of Moringa oleifera leaf extract enhances the edible film by improving its antioxidant properties, thereby providing better protection against food oxidation.