Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca used for development of edible films with natural antioxidant properties. The composite composed cellulose, polyvinyl alcohol, glycerol as plasticizer different concentrations. interaction between film components was described by FT-IR analysis, which confirmed formation hydrogen bonding interactions cellulose ulvan. incorporation into markedly increased thickness, water solubility vapor permeability, whereas oxygen permeability decreased. Additionally, showed good barrier properties against UV visible light. moisture sorption modelized using Peleg's model exhibited a satisfactory fitting to experimental data. thermal stability enhanced in presence high concentration Furthermore, its measured total assay (TAC), ferric reducing power (FRAP), hydroxyl radical scavenging activity (HRSA) iron chelating (ICA). use 3% acetic acid food simulants indicated that FRAP higher case water, while opposite trend observed HRSA ICA. Overall, developed cellulose/ulvan could have potential uses packaging promote shelf-life products.