Beeswax-Coated Guar Gum/Gelatin Edible Films Infused with Neem ( Azadirachta indica ) Leaf Extract for Sustainable Food Packaging

With the increasing focus on sustainability and food security, the food packaging industry is progressively shifting toward edible, biopolymer-based alternatives to reduce plastic waste and enhance food preservation. Addressing these aspects, we report the fabrication of a biobased edible film using guar gum-gelatin (2:1) blend, incorporated with neem ( Azadirachta indica ) leaf extract as an antibacterial agent, and coated with beeswax-castor oil blend to improve hydrophobicity, via the solvent casting method. The development of the film utilizes edible, biodegradable materials and avoids the use of any organic solvents or toxic substances. The edible film exhibited improved tensile strength (from 14.93 to 16.7 MPa), reduced water vapor permeability (from 1.773 × 10 –9 g·m/m 2 ·s·Pa to 1.433 × 10 –9 g·m/m 2 ·s·Pa), enhanced hydrophobicity (∼96° contact angle), and recyclability for up to two cycles. The developed edible film exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus bacterial strains and demonstrated biocompatibility in HEK293 cell assays. Application of the developed composite as a packaging material enabled an up-to-10-day extension in the shelf life of Vitis vinifera (black grapes). Thus, the present work forward the developed film as a promising sustainable and multifunctional edible packaging material, capable of reducing food spoilage and lowering dependence on conventional plastic-based packaging.