Mechanical and barrier properties of refined kappa carrageenan-based edible film incorporating palmitic acid and zein
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Abstract
The incorporation of fatty acid and protein-based material into the polysaccharide-based film has been studied to strengthen the moisture barrier properties of the film due to the high demand of bio-industries for eco-friendly materials in enhancing food quality, packaging, and preservation. This study aimed to investigate the influence of palmitic acid and zein concentrations on mechanical and water vapor barrier properties of refined kappa carrageenan-based edible film. Kappa carrageenan emerges as a promising film-forming material and has been used in various research as the main component to produce edible biopolymer films. The refined kappa carrageenan powder as the main film matrix in this study was obtained by extracting dried red algae (Kappaphycus alvarezii) using alkaline solution. The mixture of palmitic acid (5%, 10%, and 15% w/w carrageenan) and zein (2.5%, 5%, and 7.5% w/w carrageenan) varied in concentration were added to the film solutions. The composite edible films were produced using solution casting and drying technique. The results of this study showed that the film thickness and elongation at break (EAB) tended to increase as palmitic acid and zein concentrations improved. Meanwhile, the water vapor barrier was enhanced with increasing palmitic acid concentration but decreased with increasing zein. However, the tensile strength was known to decline, as both chemical substances were added. Therefore, the study also confirmed the significant potentials of applying refined kappa carrageenan-based films in food packaging development.
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