• kappa-carrageenan reinforced with pedada flour were developed. • K/P edible films effectively modify the physico-mechanical properties. • K/P edible films preventing weight loss of tilapia fillets. • Higher pedada flour content and lower kappa-carrageenan are associated with biodegradability. . Biodegradable polymers, such as kappa-carrageenan (K), are in developed to replace petroleum-based packaging materials, but presented a fragile film. Hence, to enhance mechanical properties, a cheap polymer, such as flour from pedada fruit, could be used as a substitute material for developing packaging products. This study focused on the development of combination kappa-carrageenan (K) (2.875, 2.75, 2.5, and 2.25 %) and pedada flour (P) (0.125, 0.25, 0.5, and 0.75%) as a biodegradable edible film (K/P edible films) for food packaging, compared with kappa-carrageenan-based film (3%, as control). The edible films were characterized based on physico-mechanical and barrier properties, functional and crystallinity properties, biodegradability, and were applied as wrap packaging on fish fillet product. As a result, the increments of 0.125% and 0.25% pedada flour in K/P edible films increased tensile strength (29.92 and 33.61 MPa, respectively) compared with the control (24.69 MPa), but lower at 20.86 and 17.80 MPa after 0.5% and 0.75% additions of pedada flour. Furthermore, the wrap application of K/P edible films reduced weight loss in tilapia fillets stored at 4°C for 0, 3, and 6 days compared with the unwrapped product. These results suggested that the KP-based films are promising candidates for sustainable, effective, biodegradable packaging materials, particularly for preserving food products.
Abdillah et al. (2026) studied this question.