Loquat seed starch (Eriobotrya japonica Lindl.) was isolated, characterized, and subjected to physical modifications using ultrasound techniques at amplitudes of 40%, 50%, 60%, and 70%. Proximate analysis of the native starch revealed the following composition: moisture content (5.48%), lipid content (0.19%), protein content (3.56%), dietary fiber content (4.51%), crude fiber content (1.37%), and carbohydrate content by difference (84.77%). Thermogravimetric analysis (TG/DTG) identified three main mass loss events for all samples. The lowest onset temperature of degradation was observed in the native starch, recording 156.40°C, whereas the highest temperature was 235.18°C for the US40% sample. Changes in the L, a, and b* color parameters were observed between native and ultrasound-modified samples. A decrease in both the initial and peak gelatinization temperatures was noted for sonicated samples. Native loquat seed starch exhibited a reduction in pasting temperature as the ultrasonic vibration amplitude increased. Peak viscosity showed a more pronounced increase up to 50% treatment, then gradually decreased when reaching 70% amplitude. Isolated starch granules were examined using polarized light microscopy and scanning electron microscopy, which revealed a mixture of irregular, truncated, and spherical granules. The molecular structure of the starch remained unchanged regardless of the treatment method applied, as confirmed by unaltered functional groups in the FT-IR spectra. However, the intensity of the characteristic peaks was affected by the different treatments. Starch is an excellent source of biodegradable material derived from plant sources, which is environmentally friendly and cost-effective. Therefore, it is potentially used as an alternative to plastic in food packaging. In this context, various efforts have been made to develop biodegradable antioxidant films using loquat seed starch.
