Volume 22, Issue 160 (2025)                   FSCT 2025, 22(160): 131-141 | Back to browse issues page

‎ 10.22034/FSCT.22.160.131

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Al-Ansari B, Al-Qatrawani N, Al-Ali R. Physicochemical and Mechanical Properties of Edible Sodium Alginate Films. FSCT 2025; 22 (160) :131-141
URL: http://fsct.modares.ac.ir/article-7-78454-en.html
Physicochemical and Mechanical Properties of Edible Sodium Alginate Films
Batool Al-Ansari1 , Nagham Al-Qatrawani * 2, Rawdah Al-Ali1
1- Department of Food Science, College of Agriculture, University of Basrah, Iraq
2- Department of Food Science, College of Agriculture, University of Basrah, Iraq , agripg.nagham.rabee@uobasrah.edu.iq
Abstract:   (49 Views)
This study aims to investigate the physicochemical and mechanical properties of edible films prepared from sodium alginate at concentrations of 0.5% and 1%, with glycerol as a plasticizer at concentrations of 10%, 30%, and 50%. Thickness, tensile strength, percentage elongation, water solubility, water vapor permeability, light permeability, transparency, and antioxidant activity were evaluated. Results showed that the thickness, elongation percentage, water solubility, and water vapor permeability of the films increased with the rise in glycerol concentration from 10% to 30%. In contrast, tensile strength, water solubility, light permeability, and transparency decreased when the sodium alginate concentration was increased to 1% at the same glycerol concentrations. Antioxidant activity increased with higher sodium alginate concentrations at the same levels of glycerol. Hence, sodium alginate can be used as a natural component in food or pharmaceutical industries.
Keywords: Physicochemical, Films, Edible Sodium, Alginate
Full-Text [PDF 489 kb]   (8 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2024/12/13 | Accepted: 2025/01/12 | Published: 2025/05/22
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