Synthesis, characterization and application of crosslinked alginate as green packaging material

Plastic films for food wrapping, packing are widely used due to their special properties. These fossil fuel derived films are associated with long degradation time, toxicity and environmental pollution. Pineapple waste, sea weed can be very good renewable, alternative carbon sources to produce edibl...

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Published inHeliyon Vol. 6; no. 1; p. e03026
Main Authors Singh, Pratiksha, Baisthakur, Pankaj, Yemul, Omprakash S.
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.01.2020
Elsevier
Subjects
Citric acid
Crosslinked film
Food science
Materials science
Natural product chemistry
Organic chemistry
Pectin
Sodium alginate
Tartaric acid
Organic chemistry
Crosslinked film
Materials science
Pectin
Food science
Natural product chemistry
Sodium alginate
Tartaric acid
Citric acid
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Summary:Plastic films for food wrapping, packing are widely used due to their special properties. These fossil fuel derived films are associated with long degradation time, toxicity and environmental pollution. Pineapple waste, sea weed can be very good renewable, alternative carbon sources to produce edible films. These edible films can be consumed by lower animals thereby overcoming the disposal problems of accumulating waste plastic and hence reducing pollution. In the present study, crosslinked polymers are prepared from pectin (P)/sodium alginate (SA) through crosslinking with bio-based acids such as citric acid (CA) and tartaric acid (TA). Pectin was extracted from waste pineapple shell and sodium alginate extracted from seaweed. The crosslinked films were characterized by using various analytical techniques such as FT-IR, thermogravimetry, and scanning electron microscopy (SEM). Mice feed study (testing of edibility), plant growth substrate and vermicomposting of these films was studied. Finally a suitable application of these newly prepared polymeric films has been evaluated as wrapping material on food products such as chocolate and Indian vegetable puff to enhance the shelf life of food. Food science, Materials science, Natural product chemistry; Organic chemistry, Sodium alginate, Pectin, Citric acid, Tartaric acid, Crosslinked film
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2019.e03026