Title: Yam starch based active edible films functionalised with pomegranate peel and leaf extract for potential food packaging application

Authors: Arati Yadav; Amrita Poonia; Nishant Kumar

Addresses: Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005 (Uttar Pradesh), India ' Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005 (Uttar Pradesh), India ' Amity Food and Agriculture Foundation, Amity University, Noida, Amity Rd., Sector 125, Noida, Uttar Pradesh 201301, India

Abstract: The main objective of this study was to develop edible films using elephant foot yam starch (5% w/w) and different concentrations (15%-45%) of pomegranate peels and leaves extract. Increase in extract concentration led to significant increase in TPC, TFC and % DPPH inhibition and the films with ethanolic extract exhibited higher antioxidant activity (93.24%) followed by PPE 45% (water). TGA analysis showed that there were three stages of film degradation and first weight loss stage for all the three films was up to 140°C which relates to release of free water. The second stage of weight loss (140°C-250°C) was related to glycerol evaporation and third stage of weight loss (250°C-600°C) was attributed to decomposition and depolymerisation of starch molecules. The results indicated that increased extract concentration led to significant (p ≤ 0.05) increase in thickness, moisture content, elongation at break.

Keywords: edible film; antioxidant; techno-functional properties; diffractogram; SEM analysis.

DOI: 10.1504/IJPTI.2025.151710

International Journal of Postharvest Technology and Innovation, 2025 Vol.10 No.1, pp.36 - 59

Received: 16 Mar 2025
Accepted: 02 Sep 2025
Published online: 16 Feb 2026 *

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