Optimization of mechanical properties of carrageenan-based bioplastic as food packaging

Abstract Several types of plastic materials are widely used in food packaging because it has good mechanical and physical properties. However, the packaging, such as polyethylene (PE), polypropylene (PP), polycarbonate (PC), petroleum-based that is not renewable, biodegradable, causes environmental pollution. One option to overcome this problem make bioplastic using renewable sources, one which carrageenan. Carrageenan a polysaccharide synthesis, but shortcomings terms Thereby needs additional supporting improve its This study aims obtain optimal properties tensile strength, elongation, modulus elasticity. We optimized two variables study: glycerol concentration (1, 2, 3, 4, 5%) montmorillonite (10, 20, 30%). Optimization was carried out stages; first stage optimization concentrations, second concentrations. The optimum condition obtained at 3% (v/v) 20% (w/w) gives strength value 3.43 MPa, elongation 47.01%, Young Modulus 7.31 MPa. Based on these results, carrageenan-based bioplastic, especially %EAB value, comparable with other commercial for packaging.