Effect of citric acid and plasma activated water on the functional properties of sodium alginate for potential food packaging applications

Alginate/pectin dressing with niosomal mangosteen extract for enhanced wound healing: evaluating skin irritation by structure-activity relationship

“…A 1:1 ratio of SA and pectin was obtained by completely dissolving the particles in DI water at 900 rpm. Based on the weight of the SAP powder, 15% (w/w) glycerol was added as a plasticizer agent during the production process [ 43 ]. The solution was placed in an ultrasound machine for 15 min and degassed for 12 h. To create a SAP film with glycerol, 10 mL of the solution was poured onto Petri dishes with a diameter of 10 cm.…”

Effect of low‐pressure cold plasma on the properties of edible film based on alginate enriched with Dunaliella salina powder

“…[ 5 ] Another similar study evaluated the effect of citric acid and plasma‐activated water on the functional properties of sodium alginate films. [ 6 ] The results demonstrated that using plasma‐activated water to prepare alginate solution can improve mechanical properties and water vapor transmission rate of films. [ 6 ] Wu et al [ 7 ] used dielectric barrier discharge cold plasma to improve the characteristics of the casein‐based edible film.…”

“…[ 6 ] The results demonstrated that using plasma‐activated water to prepare alginate solution can improve mechanical properties and water vapor transmission rate of films. [ 6 ] Wu et al [ 7 ] used dielectric barrier discharge cold plasma to improve the characteristics of the casein‐based edible film. Their results indicated that cold plasma could evoke the migration of crystalloids and casein accumulation along with improving tensile strength, elasticity, thermal stability, and water vapor barrier.…”

Edible hydrogel from gelatin and alginate as functional low‐calorie noodle

“…Its hydrophilicity, unique thickening, stability in mild environments, gelling, oil resistance, and film‐forming properties have made it one of the world's most common and versatile food additives 17–20 . Moreover, while sodium alginate is an edible macromolecular polysaccharide, it is not digested or absorbed by the human body 21,22 . However, it does have several biological effects, including blood pressure‐, lipid‐, and cholesterol‐lowering effects, and prevents fatty liver development.…”

“…[17][18][19][20] Moreover, while sodium alginate is an edible macromolecular polysaccharide, it is not digested or absorbed by the human body. 21,22 However, it does have several biological effects, including blood pressure-, lipid-, and cholesterol-lowering effects, and prevents fatty liver development. Sodium alginate is also involved in water absorption, adsorption, cation exchange, and gel filtration in the gastrointestinal tract.…”