Hybrid carrageenan-based formulations for edible film preparation: Benchmarking with kappa carrageenan

作者：Larotonda Fabio D S; Torres Maria D; Goncalves Maria P; Sereno Alberto M; Hilliou Loic^*

来源：Journal of Applied Polymer Science, 2016, 133(2): 42263.

DOI：10.1002/app.42263

• films
• morphology
• polysaccharides
• rheology
• structure
• property relations

An intense search for new renewable sources to produce natural polymers for edible and biodegradable packaging is observed as they offer lower environmental costs. The objective of this work is to investigate the use of hybrid carrageenan, extracted from Mastocarpus stellatus seaweeds, as an alternative to commercial kappa carrageenan in new edible film formulations. To this end, the production and characterization of biodegradable films obtained with mixtures of rice starch and hybrid carrageenan or commercial kappa carrageenan were carried out. Thin, flexible, and transparent films with attractive functional properties were obtained from rice starch-carrageenan mixtures. Films forming solutions produced with hybrid carrageenan showed rheological properties comparable to commercial kappa carrageenan-based solutions. Films formulated with hybrid carrageenan show significantly enhanced UV barrier, oxygen barrier, and hydrophobic properties. Thus, hybrid carrageenan proved to be a promising material for the production of edible coatings and biodegradable films and a good alternative to kappa carrageenan for such application.

• 出版日期2016-1-10