Abdillah, Annur Ahadi and Putri, Puspitasari Habi and Nandasari, Nia and Anggraeni, Ajeng Pramudita and Saputra, Eka and Pujiastuti, Dwi Yuli and Mubarak, Ahmad Shofy and Alamsjah, Mochammad Amin (2026) Characterization of edible films developed from kappa-carrageenan reinforced with pedada flour (Sonneratia caseolaris): A potential packaging application for fish fillets. Applied Food Research, 6 (1).

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Abstract

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. © 2026 The Author(s).

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