Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica

This paper studies the effects of glycerol plasticizers and/or alginate, pectin, and carboxymethylcellulose polysaccharides on mechanical physical properties porphyran-based films to evaluate films’ ability be used as food packaging. Films were characterized in terms their composition, microstructural morphological features, thermal properties, water interaction, performance. All are homogeneous, transparent, slightly brownish color. The structures amorphous crosslinked, showing thermoset nature. Moisture content solubility depend second polysaccharide added porphyran, but they both increase with addition formulations; vapor permeability is strongly affected by formulation. display stiff brittle behavior, ductility increases significantly formulations containing plasticizers. barrier performance values materials produced found lower than those reported for commercial displayed values, ranging from 2.98 porphyran/carboxymethylcellulose/glycerol 6.65 mm·g·d−1·m−2·kPa−1 porphyran/alginate/glycerol films. films, except porphyran/glycerol porphyran/alginate/glycerol, had ultimate tensile strengths above 10 MPa—the threshold value that ensures a package ductile enough withstand handling forming operations. Furthermore, porphyran/pectin/glycerol sufficiently high 2.94 3.10%, respectively. These results indicate studied have combination ensure adequate film integrity function through complete packaging supply chain. here represent an opportunity extend scope porphyran applications dry industry.