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      Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide

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          Abstract

          This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross‐linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT‐IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film ( p < .05). Further, adding sulfated polysaccharide and citric acid cross‐linking agent to the agar–chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films ( p < .05), indicating strong cross‐linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar‐based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross‐linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.

          Abstract

          In this research, the feasibility of producing a novel biodegradable film based on marine algae polysaccharide was investigated. The agar was extracted from Gracilaria corticate and fucoidan was extracted from Sargassum angustifolium macroalgae. In addition, citric acid was used as a cross‐linking agent to improve the physical and mechanical properties of the film.

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          Polysaccharide-based films and coatings for food packaging: A review

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            Biodegradable polymers for food packaging: a review

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              Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

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                Author and article information

                Contributors
                babaei.sedigheh@gmail.com , s-babaei@shirazu.ac.ir
                Journal
                Food Sci Nutr
                Food Sci Nutr
                10.1002/(ISSN)2048-7177
                FSN3
                Food Science & Nutrition
                John Wiley and Sons Inc. (Hoboken )
                2048-7177
                17 April 2023
                July 2023
                : 11
                : 7 ( doiID: 10.1002/fsn3.v11.7 )
                : 3767-3779
                Affiliations
                [ 1 ] Department of Natural Resources and Environmental Engineering, School of Agriculture Shiraz University Shiraz Iran
                [ 2 ] Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
                [ 3 ] Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
                [ 4 ] Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
                Author notes
                [*] [* ] Correspondence

                Sedigheh Babaei, Department of Natural Resources and Environment Engineering, School of Agriculture, Shiraz University, P.O. BOX: 7144113131, Shiraz, Fars, Iran.

                Email: babaei.sedigheh@ 123456gmail.com and s-babaei@ 123456shirazu.ac.ir

                Author information
                https://orcid.org/0000-0002-4138-0658
                Article
                FSN33361 FSN3-2023-01-0027.R1
                10.1002/fsn3.3361
                10345713
                37457178
                4be0c02e-241a-4387-82b3-3015f79a0456
                © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                : 13 March 2023
                : 08 January 2023
                : 28 March 2023
                Page count
                Figures: 5, Tables: 1, Pages: 13, Words: 8527
                Funding
                Funded by: Shiraz University , doi 10.13039/501100005071;
                Award ID: 0GCB1M340880
                Categories
                Original Article
                Original Articles
                Custom metadata
                2.0
                July 2023
                Converter:WILEY_ML3GV2_TO_JATSPMC version:6.3.2 mode:remove_FC converted:14.07.2023

                agar,chitosan,cross‐linking,fucoidan,gracilaria corticata,seaweed

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