Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid

Enhanced multi functionality of semi-refined iota carrageenan as food packaging material by incorporating SiO2 and ZnO nanoparticles

“…The IC/SiO 2 –ZnO 1:3 film had the greatest TS. The TS values in this study were generally still much higher than in previous SRIC-based films such as SRIC/SiO 2 films (8.52–11.68 MPa) [ 21 ], and SRIC/palmitic acid films (4.621–6.268 MPa) [ 9 ]. The mechanical properties of films may also depend on the nanoparticle dispersion in the matrix polymers [ 12 ].…”

“…Besides its abundant availability and suboptimal utilization, the properties of iota carrageenan are very suitable to be applied as film-forming material [7,8]. Iota carrageenan-based films exhibit several advantages, such as good mechanical properties, emulsion stability, and oxygen barrier [9,10]. However, biopolymers exhibit several weaknesses when applied as food packaging materials, including relatively low mechanical and water barrier properties.…”

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

“…A nano-particulate carrier of bioactive compounds targeting the colon has to survive the harsh acidic conditions of the stomach; otherwise, the distribution, release, and bioavailability of the compound can be uncontrolled (Jafari & McClements, 2017;Park, Saravanakumar, Kim, & Kwon, 2010). Natural polymers have been widely acknowledged to have many functions in foods, including as a stabilising agent (Manuhara, Praseptiangga, Muhammad, & Maimuni, 2016;Muhammad et al, 2019;Praseptiangga, Giovani, Manuhara, & Muhammad, 2017;Sedaghat Doost et al, 2019b). Xanthan gum, a non-toxic biopolymer produced by Xanthomonas campestris through fermentation, has been widely used as a thickening and stabilising agent in various products, including emulsion systems and micro particles.…”

Optical transparency and mechanical properties of semi-refined iota carrageenan film reinforced with SiO2 as food packaging material

“…Good mechanical properties and reduction of oxygen transfers can be obtained by using Iota as film matrix [7]. In addition, the gel formed by Iota are elastic, stable against freeze/thaw and clear without sineresis (water release from gel).…”