Structural, biological, and antifungal properties of active biodegradable films based on saffron corm starch, incorporated with nanoclay, carboxymethyl cellulose, and polyvinyl alcohol

Document Type : Original Article

Authors

1 AREEO

2 Research Institute of Food Science and Technology (RIFST) Mashhad, Iran

3 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO Mashhad, Iran

10.22092/mpt.2025.369575.1189

Abstract

The present study was conducted with the aim of utilizing saffron corm waste and corn residues for the development of active, biodegradable films. For this purpose, starch and ethanolic extract were obtained from saffron corms, while lignin and cellulose were extracted from corn stalks. Carboxymethyl cellulose (CMC) was then synthesized from the extracted cellulose. The total phenolic content and DPPH radical scavenging capacity of the saffron corm extract were measured at 137.91 mg/100 g dry weight and 29.31%, respectively, while those of lignin were 156.69 mg/100 g and 58.85%. Various films were formulated using saffron corm starch in combination with nanoclay, CMC, and polyvinyl alcohol, incorporating either saffron corm extract or lignin as active agents. The films were evaluated for antioxidant properties, antifungal activity, structural characteristics, and biodegradability. Results indicated that the starch–CMC film containing lignin exhibited the highest antioxidant activity (36.67% DPPH inhibition) and antifungal efficacy (inhibition zones of 11.5 mm and 7.94 mm against Aspergillus flavus and Aspergillus parasiticus, respectively). Films containing saffron corm extract displayed smoother and more uniform surfaces compared to those with lignin. Biodegradability of CMC-based films exceeded 90%, while the addition of nanoclay and polyvinyl alcohol reduced this rate to approximately 65–74%. Overall, the findings demonstrate the promising potential of these films for sustainable and active food packaging applications.

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