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Evaluate how adding pectin affects the properties of carrageenan-based edible films for food packaging.

February 5, 2026

Development of Natural Polymer-Based Edible Films from Carrageenan and Pectin: Mechanical and Physical Properties

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Evaluates mechanical properties of carrageenan-based edible films with added pectin, suggesting improved sustainability for food packaging.

Evaluate how adding pectin affects the properties of carrageenan-based edible films for food packaging.
Characterization of films with varying pectin concentrations from 0–7%
Testing included tensile strength, elongation at break, thickness, and water solubility
Color analysis and surface morphology examined using SEM
Tensile strength increased from 24.12 MPa to 38.12 MPa with pectin addition
Elongation at break improved from 59.14% to 70.79%
Film thickness, moisture content, and water solubility also increased with pectin
Color analysis revealed minor hue changes, remaining within acceptable limits
SEM analysis indicated a denser film surface

Prasetyaningrum et al. (2025) studied this question.

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Evaluates mechanical properties of carrageenan-based edible films with added pectin, suggesting improved sustainability for food packaging.