Effect of different types and concentrations of emulsifier on the characteristics of kappa-carrageenan films

• Main Authors: Zainal Abedin, Nur Hanani, Abu Bakar, Aelma Husna
• Format: Article
• Language: English
• Published: Elsevier 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72398/1/Effect%20of%20different%20types%20and%20concentrations%20of%20emulsifier%20on%20the%20characteristics%20of%20kappa-carrageenan%20films.pdf; http://psasir.upm.edu.my/id/eprint/72398/; https://www.sciencedirect.com/science/article/pii/S0141813018301405
• Institution: Universiti Putra Malaysia

κ-Carrageenan films derived from Euchema cottoni containing different types and concentrations of emulsifier were developed. Film formation without the addition of emulsifier was used as a control. The physical, mechanical, optical and microstructural properties of these films were determined. Different types of emulsifiers (Tween 20, Tween 40 and Tween 80) exerted significant effects (P ≤ 0.05) on the thickness, moisture content and opacity of the films. Additionally, Tween 20 and Tween 40 with concentrations from 0.1 to 0.5% (v/v) significantly (P ≤ 0.05) improved the tensile strength of the films, ranging from 7.35 to 13.83 MPa. The water vapor permeability of the carrageenan films was significantly (P ≤ 0.05) affected by both factors. Increasing the emulsifier concentration also caused an increment in the number of lipid droplets contributing to a smooth surface. Therefore, this study suggests that different types and concentrations of emulsifiers play essential roles in determining the physical properties of carrageenan films.