Enhancing Edible Paper Packaging Performance through Ultrasonic Treatment: A Novel Approach

Abstract

The study explores the development of plant based edible paper using various combination of rice starch, corn starch, carboxymethyl cellulose, pectin, xanthan gum and glycerol, optimised by the application of ultrasonication. The developed edible paper depicts promising attributes for various food packaging applications. The key findings comprise thickness ranging from 0.05 mm to 0.25 mm, which are suitable for practical applications, and a tensile strength of around 38.22 ± 0.7 MPa, indicates robust mechanical attributes of the packaging material. The mean moisture content of 8.3% balances the flexibility and also helps in preventing spoilage, whereas water solubility rates range between 23% and 35% suggesting potential rapid biodegradability rate. The elongation at break readings ranges from 0.976% to 205%, exhibiting excellent stretchability, withholding various food products without damaging. Scanning electron microscopy (SEM) studies revealed smooth, consistent, and consistent-uniform surface, which enhances both functionality and aesthetic appeal. These findings emphasise on the potential of ultrasonication in developing effective biodegradable food packaging materials.