Thermal and Mechanical Properties of Edible Films Produced from Cassava Starch and Plantain Peel Pectin for Food Packaging

Biopolymer-based edible films produced from agricultural by-products offer a sustainable alternative to petroleum-based plastic food packaging. Cassava starch and plantain peel pectin are abundantly available in Nigeria and are underutilised in biodegradable packaging applications. This study develops and characterises edible films produced from cassava starch extracted from cassava grown in Delta State (South South) and pectin isolated from plantain peels from Edo State (South South), and evaluates their potential for food packaging applications. Films were produced by solvent casting from blends of cassava starch and plantain pectin at ratios of 100:0, 75:25, 50:50, 25:75, and 0:100, incorporating glycerol as plasticiser at 30 percent by weight of polymers. Film characterisation included thickness, moisture content, water vapour transmission rate, oxygen permeability, tensile strength, elongation at break, elastic modulus, thermal stability by thermogravimetric analysis, and colour. The compatibility of the blends was assessed by Fourier transform infrared spectroscopy. Results showed that the 50:50 blend exhibited the best balance of mechanical properties with tensile strength of 12.4 MPa and elongation at break of 45 percent, and water vapour transmission rate was reduced by 35 percent compared to cassava starch alone. Thermogravimetric analysis confirmed improved thermal stability in the blend. The study contributes to biopolymer food packaging literature and addresses the underutilisation of Nigerian crop by-products for sustainable packaging. Keywords: edible film, cassava starch, pectin, biopolymer packaging, food preservation