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

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.