Evaluation of the Food Barrier and Mechanical Properties of Carrageenan-Starch Composite Films.

Single use plastics are a leading source of microplastics that have been detected along the food chain. This study evaluated the potential of starch (ST) and carrageenan (CRG) in packaging film formulation. CRG isolated from the seaweed (SW) was blended with starch and cast to obtain films whose moisture content (MC), total soluble matter (TSM), degree of solubility (DS), water vapor permeability (WVP), opacity (O), contact angles (CA), moisture absorption (MA), and percent elongation (PE) were evaluated.

Antimicrobial and food barrier properties of polyvinyl alcohol-lactic acid food packaging films.

Microbial contamination and the need for sustainable food production are driving the shift toward biodegradable food packaging materials. There is an urgent need to develop smart food packaging materials that can prevent contamination and prolong the shelf life of meat. To achieve this, the physical-chemical characteristics of polyvinyl alcohol (PVA)-based packaging films were enhanced through incorporation of lactic acid and anthocyanins to act as a pH indicator.