The economic and environmental potential of sustainable food packaging: an empirical study using modified starch films with wasabi extract

This paper investigates the potential of starch-based biopolymers as innovative and sustainable food packaging materials, enabling the achievement of economic and environmental benefits. An empirical study was conducted to assess the effects of incorporating wasabi powder and paste into starch matrices, with the goal of improving antimicrobial properties and functional performance. The findings demonstrate the feasibility of these biopolymers as eco-friendly alternatives to conventional plastics, contributing to waste reduction and promoting circular economy models within the food industry. The research evaluated the impact of wasabi addition on the functional properties of starch films, particularly their potential to extend the shelf life of perishable food products, such as sushi. Special emphasis was placed on determining whether the incorporation of wasabi could create an effective antibacterial barrier, thereby enhancing the freshness and safety of packaged foods. Kuzu starch (Terrasana, Netherlands), glycerol (Glycerol Pure, Chempur, X), citric acid (Chempur, X), wasabi powder (Japanese Wasabi Powder Fillers – 100% Pure), and wasabi paste (Kameya 100% Hon Wasabi) were used as received to prepare the starch-based films. The authors performed several tests, including swelling index determination, solubility, water vapour permeability, film density measurements, and assessment of biostatic activity. Statistical analysis was performed using the Shapiro–Wilk and Mann–Whitney U tests. The results showed that the antibacterial properties of wasabi significantly enhanced the freshness and safety of food products. Furthermore, due to the biodegradability of starch films, their use helps reduce environmental impact, offering a sustainable alternative to conventional packaging.