Tensile and Tear Strength of Carrageenan Film from Philippine Eucheuma Species

Abstract

The tensile and tear strength of carrageenan film from Philippines Eucheuma species were investigated using NEC tensilon universal-testing machine according to American Society for Testing Materials methods. These properties are important for assessing carrageenan film as packaging material. The kappa and iota types were used in the study. The effect of glycerine on the tensile and tear strength including elongation was also evaluated. Addition of glycerine tended to lower the tensile strength of the film and increase its elongation properties including the tear strength. Carrageenan film without glycerine was much stronger. Glycerine made the film more flexible and easy to deform. The composite film of carrageenan and konjac gum did not exhibit elongation. It also showed higher tensile strength than did the composite film of carrageenan and xanthan gum. Compared with iota-type carrageenan film, kappa-type carrageenan film without glycerine was more comparable to low-density polyethylene (LDPE) film in terms of tensile strength as was the composite film of carrageenan-konjac gum. The kappa-type carrageenan film with glycerine was more comparable to LDPE film in terms of tear strength. The elongation reading for carrageenan film was lower than that for LDPE film. Morphologic studies showed that the carrageenan film had sets of pores distributed randomly at different places as compared to LDPE film. It also showed that the carrageenan film was more fibrous than LDPE film.

Hybrid carrageenan‐based formulations for edible film preparation: Benchmarking with kappa carrageenan

“…The contrast between the WVP properties of KAPPA and HYBRID films suggests that film morphology, and in particular rice starch crystals are related to WVP: for all compositions, KAPPA films show smaller crystals and thus offer an improved tortuosity for water molecules permeating the film . Hydrocolloid films are usually characterized by their good gas barrier properties but poor water vapor permeabilities . Compiled WVP data in Table indicate that KAPPA and HYBRID films show WVP values similar to most of films made from natural polymers, with the exception of whey protein which roughly shows a tenfold larger WVP.…”

Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules

“…-Carrageenan, which is commonly used as a gelling and stabilizing agent in food applications, is also known to have good film forming ability (Briones et al, 2004). The dependency of thecarrageenan sol-gel transition temperature on the potassium (K + ) ion has been well known since the 1980s (Rochas & Rinaudo, 1980;Rochas & Rinaudo, 1982;Rochas & Rinaudo, 1984).…”

Techno-functional Properties of Edible Packaging Films at Different Polysaccharide Blends

“…From the result, the tensile properties were represented by TS, E and YM and the water properties represented by WVP. 18,21,22 It was also observed that the TS of the composite films increased with the seaweed/starch blend ratio from 50:50 to 90:10 (SE: CS). This also indicated the improvement of TS of the films with the increase of SE content in the films.…”

“…It is known that a more flexible material has a lower YM, indicating that the material has higher ability to be deformed with less force. 22 The YM values of this stage ranged from 3.02 MPa to 14.20 MPa. Although the effect of blend ratio has no effect on the YM results of the composite films, the YM result of the control CS film which was 14.20 MPa was relatively higher than the films containing SE that were within 3.02 MPa to 4.63 MPa, regardless of the variation of blend ratio.…”