Biodegradable Plastic and Film Production from Seaweeds

Yıl 2022, Cilt: 3 Sayı: 1, 21 - 26, 21.06.2022

José Stênıo Aragão Rebouças Júnıor Gamze Turan

https://doi.org/10.51539/biotech.1033959

Cited By: 3

Öz

To evaluate potential bioplastic and biofilm production from seaweeds, alginate which is known as seaweed hydrocolloid and it is extracted from brown seaweeds was used as a basic material to produce bioplastic for this experiment. A colorimetric analysis of the plastic or the film indicated that the concentration of alginate directly interferes with the color difference, tending slightly yellow when alginate added. The plastic presented low opacity, below 13%, with no significant effect of the different alginate attributions on the material's transparency. The thickness of the plastic produced was directly proportional to the concentration of alginate diluted in the solution, with the addition of 0.50g being produced in plastics with a thickness of 0.02 mm, while the addition of 5.00g obtained 0.11 mm. The maximum elongation distance until the plastic breaks does not show differences when subjected to tension, with an average distance of 2.12 ± 1.03 mm, regardless of those analyzed. However, it was possible to observe that the tensile force for breaking the plastic with a concentration of 0.50g was 0.61 ± 0.16 kg, while at a concentration of 2.75g and 5.00g values were five times greater, 3.30 ± 1.24 kg and 3.54 ± 1.10 kg, respectively.

The use of seaweed polymer has a great potential for manufacturing various types of biodegradable bioplastics or biofilms. With these properties, the concentration of 2.75g could form a very resistant film, being capable of many ecologically friendly applications in various packaging, for example for biscuits, sachets and seasonings and in developing carrier bags and plastic bottles.

Anahtar Kelimeler

biodegrable, bioplastic, biofilm, seaweed hydrocolloids, algal phycocolloids, alginate

Destekleyen Kurum

FURG- EGE University Collaborative Research Program Project

Proje Numarası

Grant agreement no: PESQ-865

Teşekkür

Authors thank to “Laboratório de Tecnologia de Alimentos (LTA)- Aquicultura / FURG” and FURG- EGE University Collaborative Research Program Project (grant agreement no: PESQ-865) for providing funding for this study.

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