In this study biodegradable packaging film was developed with sago starch and garlic extract was incorporated in it to impart an active functional role in controlling the physico-chemical changes associated with paneer storage under refrigeration. The paneer was stored in three different variants of biodegradable film and a control as Low-Density Polyethylene (LDPE) to study the effect of active biodegradable film developed in protecting the product during storage at refrigeration temperature. There were three different variants of developed film (T1, T2, and T3) where T1 was a sago starch-based film, T2 was a sago starchbased film with an edible gum coating and T3 was a sago starch-based film incorporated with garlic extract and edible gum coating. Throughout the storage trial, the average moisture content showed a significant decline (P≤0.05), although the results of control and T3 were comparable even after 12 day of storage. Although the pH values showed a decreasing trend during storage but the values in most of the trials were comparable when observed on a single day. The TBA, FFA and titratable acidity increased significantly (P≤0.05) in all the treatments and control groups with the storage but when the values were compared between control and T3 the results revealed a potential role of T3 in controlling physico-chemical changes during storage. Hence the results indicated that a biodegradable starch-based film with garlic extract and edible gum coating had promising results and could be a eco-friendly and sustainable option for the food industry.

Highlights

• Synthetic polymer materials of food packaging are causing huge environmental problems.
• The concept of biodegradability is environmentally conscious.
• Sago (starch) could be promising material for biodegradable film.