Effect of Various Gelling Cations on the Physical Properties of "Wet" Alginate Films. Issue 4 (24th February 2014)

• Record Type: Journal Article
• Authors: Harper, B. Allison; Barbut, Shai; Lim, Loong‐Tak; Marcone, Massimo F.
• Is Part Of: Journal of food science. Volume 79:Issue 4(2014)
• Page Start: E562
• Page End: E567
• Publication Date: 2014-02-24
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12376
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>In this study, the physical properties of "wet" alginate films gelled with various divalent cations (Ba²⁺, Ca²⁺, Mg²⁺, Sr²⁺, and Zn²⁺) were explored. Additionally, the effect of adding NaCl to the alginate film‐forming solution prior to gelling was evaluated. Aside from Mg²⁺, all of the divalent cations were able to produce workable "wet" alginate films. Films gelled with BaCl₂ (without added NaCl) had the highest (<italic>P</italic> &lt; 0.05) tensile strength and Young's modulus while films gelled with CaCl₂ (alone) had the highest puncture strength. The Zn‐alginate and Sr‐alginate films had the highest elongation at break values. Adding NaCl to the alginate film‐forming solution increased the viscosity of the solution. Films with added NaCl were less transparent and had lower tensile strength, elongation, and puncture strength than films formed without NaCl in the film‐forming solution. ATR‐FTIR results showed a slight shift in the asymmetric COO⁻ vibrational peak of the alginate when the "wet" alginate films were gelled with Zn²⁺.</p> </abstract>