DEVELOPMENT AND CHARACTERIZATION OF EDIBLE PAPER FROM DIFFERENT VEGETABLES: A NOVEL APPROACH TOWARDS BIODEGRADABLE AND SUSTAINABLE PRIMARY PACAKAGING

Abstract

The plastic packaging is typically and widely used, that are non-biodegradable and cause environmental pollution and health risk it’s essential to transform sustainable packaging. This project deals with critical situation and resolves issue by developing edible packaging paper it’s a primary packaging derived from natural plant-based source. The primary objective is to utilize the fibrous components of cabbage (Brassica oleracea) and bottle gourd (Lagenaria siceraria), that are cheap, abundant, and rich in natural biopolymers like cellulose, pectin, and hemicellulose. The methodology involves extracting and processing the vegetable fibers, incorporating natural gums to enhance film-forming capabilities and using glycerol as a plasticizer to improve flexibility and mechanical strength. The anticipated results include the successful creation of a biodegradable and edible paper that provides a functional barrier to gases and moisture however, extending the shelf life of food products. The inherent bioactive compounds in cabbage and bottle gourd such as phenols and glucosinolates, are expected to impart natural antimicrobial and antioxidant properties to the packaging.