title: Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends.
abstract: This article presents the complementary data regarding compatibilization of chitosan/κ-carrageenan polyelectrolyte complex for synthesizing of a soft film using ascorbic acid. It includes the thermal-theory for estimating the degradation of κ-carrageenan, as reflected in alteration of the structural properties of the blend. The data has been provided to demonstrate that the blend solution based on chitosan, a polycation, and κ-carrageenan, a polyanion polymer, produces an incompatible polyelectrolyte composite, susceptible to coaservative phase separation. We present further data on water resistance, water barrier property, mechanical parameters, scanning electron micrograph, as well as contact angle image dataset of the chitosan/κ-carrageenan film. The physical data were collected by water solubility and water permeability assays, with a view to elucidate the role of ascorbic acid in the compatibility of polyelectrolyte blends. The mechanical data is obtained from a stress-strain curve for evaluation of tensile strength and elongation at break point of the chitosan/κ-carrageenan film. The microstructure observations were performed using scanning electron micrograph. These dataset confirm fabrication of a soft film in the presence of ascorbic acid, with reduced heterogeneities in the polyelectrolyte film structure. The κ-carrageenan was also treated by a thermal process, prior to inclusion into the chitosan solution, to investigate the impact of this on the mechanical and structural features of the resulting blend. We present the required data and the theoretical analysis supporting the thermal chain degradation of a polymer and its effects on behavior of the film. Additional information, characterizing the hydrophobicity of the surface of the blend layers is obtained by measuring water contact angles using a contact anglemeter.
authors.affiliation: Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
authors.forename: Mahdiyar
authors.initials: M
authors.lastname: Shahbazi
authors.affiliation: Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
authors.forename: Rammile
authors.initials: R
authors.lastname: Ettelaie
authors.affiliation: Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
authors.forename: Ghadir
authors.initials: G
authors.lastname: Rajabzadeh
keywords: Aggregation-precipitation complex; Glycosidic bond degradation; Mechanical properties; Polyelectrolyte compatibility; Surface hydrophobicity