“Performance Evaluation of Nanoclay-Modified Biodegradable Films for Shelf-Life Extension of Fresh Produce”

Abstract

In this study, biodegradable packaging films made of poly (butylene adipate-co-terephthalate) (PBAT), modified potato starch (MPS), nanoclay and glycerol were developed and evaluated for the preservation of perishable horticulture products, such as green chiles, tomatoes and bananas. The extrusion and blown film processing were used to create the four film formulations (T₀ to T₃), each with a different PBAT:MPS ratio. The weight loss, color, odor and texture were among the physicochemical evaluations that were conducted for 14 to 25 days in ambient storage conditions. The mechanical and barrier qualities of the films were greatly enhanced by the addition of starch and nanoclay. Out of all the formulations, T₃ (85:15 PBAT: MPS) performed the best at maintaining the fresh produces quality. Compared to open atmosphere storage and traditional low-density polyethylene (LDPE), it decreased weight loss by 33% to 56% for all agricultural produce types. Additionally, the T₃ film preserved the stored produces texture, color and aroma better. The fruits and vegetables can be stored for a short to medium period of time after harvest using PBAT/starch/nanoclay films, especially formulation T₃, which is an efficient and environmentally friendly substitute. The development of a single biodegradable film method that can be used with a variety of product kinds and has been shown to improve sustainability, shelf life, and physical quality retention is what makes this study new.

Keywords: Green chili, weight loss, postharvest preservation, sustainable packaging, biodegradable films, and nanoclay