Corn Starch‐Pink Peppercorn Composite Biofilms as Potential Biodegradable Food Packaging

ABSTRACT The use of biodegradable packaging produced with renewable raw materials is an important aspect of sustainability. Researchers seek methods to improve packaging with the use of natural components containing bioactive properties during production. The aim of the present study was to prepare and characterize corn starch biofilms modified and copolymerized with different forms of pink peppercorn. Nine biofilms with different compositions were prepared. Seven samples were prepared by replacing the amount of starch with pink peppercorn granules (0% to 50% replacement); one sample was prepared by adding pink peppercorn boiling extract and one was prepared by adding pink peppercorn infusion extract. The biofilms were assessed through water absorption, water solubility, and moisture assays and characterized by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), Fourier‐transform infrared (FTIR) spectroscopy, mechanical resistance tests, and biodegradability assays in soil. The addition of pink peppercorn in granule form to the films reduced the mass loss at primary decomposition (between 237°C and 348°C) from 74.38% (no peppercorn) to 41.10% (50% peppercorn in granules). Water absorption generally decreased with the increase in peppercorn granule content, but the opposite behavior occurred with peppercorn extract. The biofilms produced in this work are potential biocompatible, biodegradable materials for food packaging in real‐world situations.