17th International Fiber and Polymer Research Symposium

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Enhancement of Mechanical And Barrier Properties of Carrageenan Hydrogel Films Reinforced with Gallic Acid and Iron Powder for Active Food Packaging

Authors :

Nurcan Karaca¹ Yasemin BALCIK TAMER² Demet Aydınoğlu³

1- Yalova University 2- Yalova University 3- Yalova University

Keywords :

Carrageenan film،gallic acid،iron powder،barrier،active food packaging

Abstract :

One of the most important issues in the food industry is to extend food products' shelf life and preserve food safety, nutritional values, and sensory properties such as taste, smell, and appearance. To extent the shelf lives of food products, various processes such as heat treatments, cooling, reduction of water activity, curing, salting, pH control, the addition of antimicrobial substances, storage in a controlled atmosphere, and the use of active and smart food packaging are applied. Active food packaging has emerged as a technology that has been recently attracted attention and widely used abroad to produce without compromising the shelf life of the products. In this technology, hydrogel films are used as active food packaging materials enabling the production of versatile substrates capable of absorbing moisture and releasing antioxidant / antimicrobial substances into the environment [1-2]. Hydrogel films, which were prepared by constructing 3D structures, allow the consistency of active ingredients responsible for absorbing moisture, such as silica, zeolite, and activated carbon, and also easily oxidizable materials, such as iron, ascorbic acid, and gallic acid [3]. In this study, we prepared new hydrogel films with an oxygen capture potential by adding iron powder and gallic acid separately into the carrageenan hydrogel film. It was aimed to obtain iron powder and gallic acid-dopped carrageenan hydrogels in various contents, which have a significant oxygen absorption ability. In addition, these hydrogels' morphological, mechanical, and thermal properties were investigated, associating with the properties of the gels with moisture and oxygen retention.