Articles
Evaluating the barrier properties and potential applications of cactus pear mucilage-based films in comparison to pectin, alginate, and gellan gum-based films
Article number
1452_44
Pages
331 – 340
Language
English
Abstract
This study investigates the barrier properties and potential applications of biopolymer films made from cactus pear mucilage, pectin, sodium alginate, and gellan gum, with and without calcium treatment.
Film properties such as water absorption, oil absorption, light transmittance, and thermal stability were evaluated to assess their suitability for food packaging applications.
Calcium treatment improved water resistance and UV-blocking abilities but resulted in increased oil absorption in some cases.
Cactus mucilage demonstrated excellent UV protection, particularly in its calcium-treated form, making it ideal for packaging light-sensitive products.
Sodium alginate showed high transparency, suitable for packaging requiring product visibility.
Gellan gum exhibited outstanding thermal stability, suggesting its potential for high-heat applications.
The findings highlight the potential of these biodegradable films as sustainable alternatives to conventional plastics in food packaging.
These films not only offer environmental benefits by reducing plastic waste but also present economic advantages by utilizing readily available natural resources.
Further improvements in moisture resistance and mechanical properties are necessary for broader adoption, which could greatly impact the food packaging industry by providing cost-effective and eco-friendly solutions.
Film properties such as water absorption, oil absorption, light transmittance, and thermal stability were evaluated to assess their suitability for food packaging applications.
Calcium treatment improved water resistance and UV-blocking abilities but resulted in increased oil absorption in some cases.
Cactus mucilage demonstrated excellent UV protection, particularly in its calcium-treated form, making it ideal for packaging light-sensitive products.
Sodium alginate showed high transparency, suitable for packaging requiring product visibility.
Gellan gum exhibited outstanding thermal stability, suggesting its potential for high-heat applications.
The findings highlight the potential of these biodegradable films as sustainable alternatives to conventional plastics in food packaging.
These films not only offer environmental benefits by reducing plastic waste but also present economic advantages by utilizing readily available natural resources.
Further improvements in moisture resistance and mechanical properties are necessary for broader adoption, which could greatly impact the food packaging industry by providing cost-effective and eco-friendly solutions.
Authors
V. Nkoi, N. Zondo, B. van Rooyen, M. de Wit, A. Hugo
Keywords
barrier properties, biodegradable films, cactus pear mucilage, calcium treatment, gellan gum, pectin, sodium alginate
Groups involved
Online Articles (65)