Babu Bhagath Yerramathi, Manjula Kola

Fabrication and Characterization of Sodium Alginate Edible Films

Morphological, Structural, and Functional Characteristics of Cross Linked Sodium Alginate Edible Films

• Broschiertes Buch

Produktbeschreibung

This research focuses on the morphological, structural, and functional characteristics of sodium alginate edible films fabricated with biochemical agents. Sodium alginate, derived from brown seaweed, is a polysaccharide known for its film-forming ability, biocompatibility, and biodegradability. The study explores how incorporating various biochemical agents, such as ferulic acid, influences the physical and mechanical properties of these films. Morphologically, the films are examined for surface texture and homogeneity. Structurally, the analysis includes molecular interactions and the impact of cross-linking agents on the polymer matrix. Functionally, the films' properties like tensile strength, elasticity, and barrier abilities (e.g., against moisture and gases) are evaluated to determine their suitability for food packaging applications. The findings aim to optimize the film's characteristics for enhanced performance, sustainability, and potential use in extending the shelf life of food products.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 172
• Erscheinungstermin: 12. August 2024
• Englisch
• Abmessung: 220mm x 150mm x 11mm
• Gewicht: 274g
• ISBN-13: 9786207808694
• ISBN-10: 620780869X
• Artikelnr.: 71524393

Autorenporträt

Dr. YB Bhagath is a distinguished researcher in the realm of biopolymers, particularly focusing on edible coatings and packaging for various food products. His pioneering work addresses the growing demand for sustainable food packaging solutions based on renewable biopolymeric materials which are alternatives to traditional food packaging.