“…As highlighted in Figure 3 and Table 3, the pure seaweed film SE showed its main absorption bands at 1219 cm -1 , 920 cm -1 and 845 cm -1 that correspond to the S=O bond of the sulphate ester, C=O and C-C bond vibrations of 3,6-anhydrogalactose, and also the stretching of D-galactose-4-sulfate, respectively. 37,38 As mentioned in the literature, the difference in the content of these sulphated polysaccharides compounds in SE component affects the properties of seaweed in terms of gelling ability, solubility, melting temperature, setting and texture. 7,39 Thus, it can be deduced that varying the seaweed concentration in this study obliquely affected the properties of the composite films, as the content of the polysaccharide compounds that exist in seaweed component also differed.…”