Physicochemical and Mechanical Properties of Edible Sodium Alginate Films

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Al Qatrani Nagham F.; Al Ansari Batool M.; Al Ali Rawdah M.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2025 | Volume:22 | Issue:160 Page(s): 131-141

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Information Journal Paper

Title

Physicochemical and Mechanical Properties of Edible Sodium Alginate Films

Author(s)

Al Qatrani Nagham F. | Al Ansari Batool M. | Al Ali Rawdah M. | Issue Writer Certificate

Keywords

Physicochemical

Films

Edible Sodium

Alginate

Abstract

This study aims to investigate the physicochemical and mechanical properties of edible films prepared from sodium alginate at concentrations of 0.5% and 1%, with glycerol as a plasticizer at concentrations of 10%, 30%, and 50%. Thickness, tensile strength, percentage elongation, water solubility, water vapor permeability, light permeability, transparency, and antioxidant activity were evaluated. Results showed that the thickness, elongation percentage, water solubility, and water vapor permeability of the films increased with the rise in glycerol concentration from 10% to 30%. In contrast, tensile strength, water solubility, light permeability, and transparency decreased when the sodium alginate concentration was increased to 1% at the same glycerol concentrations. Antioxidant activity increased with higher sodium alginate concentrations at the same levels of glycerol. Hence, sodium alginate can be used as a natural component in food or pharmaceutical industries.

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