Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

• Published in: Journal of applied phycology Vol. 34; no. 5; pp. 2615 - 2626
• Main Authors: Gomaa, Mohamed, Al-Badaani, Arwa A., Hifney, Awatief F., Adam, Mahmoud S.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.10.2022; Springer Nature B.V
• Subjects: Acetic acid; Alcohols; Algae; algology; antioxidant activity; Antioxidant properties; Antioxidants; Biomedical and Life Sciences; Cellulose; Cellulosic resins; Chelation; Ecology; Film thickness; Food; Food packaging; Foods; Freshwater & Marine Ecology; Glycerol; hydrogen; Hydrogen bonding; Hydroxyl radicals; Infrared analysis; Life Sciences; light; macroalgae; Moisture effects; oxygen; Permeability; Plant Physiology; Plant Sciences; plasticizers; Polyvinyl alcohol; Properties; Scavenging; Seaweeds; Shelf life; sorption; Storage life; Thermal stability; Ulva lactuca; water solubility; Water use; Water vapor; Water vapour; Composite film; Food simulant; Biorefinery; Ulvan; Antioxidant activity; Moisture sorption

Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. Th...