Evaluation of physicochemical properties of film-based alginate for food packing applications
The indiscriminate use of films as synthetic primary packaging, for the conservation and transport of fruit and vegetable products in postharvest, causes disposal problems. In the present work, films based on sodium alginate were synthesized and characterized, with alginate as a biopolymer matrix, g...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
De Gruyter
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/8293c2353dc4466285dd603613702e82 |
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| Sumario: | The indiscriminate use of films as synthetic primary packaging, for the conservation and transport of fruit and vegetable products in postharvest, causes disposal problems. In the present work, films based on sodium alginate were synthesized and characterized, with alginate as a biopolymer matrix, glycerol (plasticizer), oleic acid (control of hydrophilicity), and calcium chloride (cross-linking agent). The dynamic mechanical, thermal, structural, and hydrophobicity properties were studied. In the case of dynamic mechanical properties, they were analyzed at a temperature of −50°C, because food packaging goes through storage during its cold chain, showing biofilm stability under these conditions. On the other hand, infrared spectroscopy analysis showed that the carboxylate and carboxy functional groups serve as a link for all the components, and oleic acid is also serving as a plasticizer and, to a lesser degree, as a hydrophilicity controller. |
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