Realizing Eco-Friendly Water-Resistant Sodium-Alginate-Based Films Blended with a Polyphenolic Aqueous Extract from Grape Pomace Waste for Potential Food Packaging Applications

Water-resistant and environmentally friendly sodium-alginate-based films have been investigated to develop functional materials extend the food’s shelf-life. A water-stable alginate-based film was prepared, employing both internal external gelation approach in presence of CaCl2. To apply this food packaging thus preserve quality, aim work is perform a chemical physical characterization proposed materials, evidencing main features stability under different conditions. Water contact angle measurements showed value 65°, suggesting an important reduced hydrophilic character obtained alginate due novel CaCl2-induced compacted polymer network. The film’s checked through swelling water after varying pH, temperature, ionic strength. stable at high temperatures not pH-responsive. Only highly concentrated salt-based solutions negatively affected packaging, causing large swelling. Furthermore, water-based polyphenolic extract from grape (Vitis vinifera L.) pomace waste embedded inside amounts order confer additional properties. extract’s content (evaluated HPLC/MS-MS measurements) endowed films’ UV-light screening enhanced antioxidant These findings suggest potential role these protecting light deterioration. hybrid also by observation, as polyphenols’ did largely alter network that occurred yet water-resistant described