title: Physicochemical characterization of kappa-carrageenan (Euchema cottoni) based films incorporated with various plant oils.
abstract: This study investigated the effects of different types of plant oil (olive oil, corn oil, soybean oil and sunflower oil) on the physical and mechanical properties of kappa-carrageenan films from Euchema cottoni species. The incorporation of plant oils increased the film thickness significantly (P<0.05). However, the moisture content, solubility and tensile strength of films decreased significantly (P<0.05) as plant oils were added. The incorporation of plant oils also contributed to a plasticizing effect, whereby the values for elongation at break increased significantly (P<0.05), from 22.3% to 108.8%. Higher oil content also led to carrageenan films with lower opacity, which contradicted with previous studies. In conclusion, the plant oils used in this research significantly improved film properties, thus demonstrating the potential of these materials to be used as food packaging films and coatings.
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Nur Fatin Nazurah
authors.initials: NFN
authors.lastname: R
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: Hanani@upm.edu.my.
authors.forename: Z A
authors.initials: ZA
authors.lastname: Nur Hanani
mesh_terms: D002351:Carrageenan / Q000737:chemistry*; D018857:Food Packaging; D055595:Mechanical Phenomena; D010938:Plant Oils / Q000737:chemistry*; D012995:Solubility
chemical_list: D010938:Plant Oils; D002351:Carrageenan
keywords: Biodegradable film; Edible films; Euchema cottoni; Kappa-carrageenan; Plant oils; Water vapor permeability