Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications.
Carbohydr Polym
; 132: 196-204, 2015 Nov 05.
Article
en En
| MEDLINE
| ID: mdl-26256341
ABSTRACT
Agar films possess several properties adequate for food packaging applications. However, their high cost-production and quality variations caused by physiological and environmental factors affecting wild seaweeds make them less attractive for industries. In this work, native (NA) and alkali-modified (AA) agars obtained from sustainably grown seaweeds (integrated multi-trophic aquaculture) were mixed with locust bean gum (LBG) to make 'knife-coated' films with fixed final concentration (1 wt%) and variable agar/LBG ratios. Agar films were easier to process upon LBG addition (viscosity increase and gelling character decrease of the film-forming solutions observed by dynamic oscillatory and steady shear measurements). The mechanical properties and water resistance were optimal for films with 50 and/or 75% LBG contents and best in the case of NA (cheaper to extract). These findings can help reduce the cost-production of agar packaging films. Moreover, the controlled cultivation of seaweeds can provide continuous and reliable feedstock for transformation industries.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Algas Marinas
/
Embalaje de Alimentos
/
Agar
/
Gomas de Plantas
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Galactanos
/
Mananos
Idioma:
En
Revista:
Carbohydr Polym
Año:
2015
Tipo del documento:
Article