Utilization of Red Rice‐Derived Starch and Anthocyanin for the Development of Citric Acid Cross‐Linked Films With Gelatin and Beeswax With Enhanced Functionality

ABSTRACT The present study focuses on the utilization of starch from red rice and its anthocyanins in the development of edible films, and a comparison of its various properties was made with those of non‐anthocyanin starch films. The physical, optical, mechanical, barrier, and structural properties were determined to find the suitability for food packaging applications. Anthocyanin‐based films exhibited enhanced antioxidant activity, confirming the functional efficacy of phenolic incorporation. Structural analysis using FTIR and XRD indicated that anthocyanin incorporation altered hydrogen bonding patterns and reduced crystallinity, especially at lower starch concentrations. On the other hand, nonanthocyanin films demonstrated improved mechanical properties, higher crystallinity, better moisture resistance, and more uniform surface morphology. Biodegradability tests confirmed that all films degraded progressively in soil within 10 days, with anthocyanin films degrading slightly faster. Due to their superior performance, only the non‐anthocyanin films were successfully fabricated into stand‐alone pouches, demonstrating real‐world packaging potential. The findings underscore the importance of balancing bioactivity and structural integrity in bio‐based films and promote the use of red rice starch as a sustainable, functional material for future food packaging applications.