Fabrication and Characterization of Sodium Alginate Edible Films

This research focuses on the morphological structural and functional characteristics of sodium alginate edible films fabricated with biochemical agents. Sodium alginate derived from brown seaweed is a polysaccharide known for its film-forming ability biocompatibility and biodegradability. The study explores how incorporating various biochemical agents such as ferulic acid influences the physical and mechanical properties of these films. Morphologically the films are examined for surface texture and homogeneity. Structurally the analysis includes molecular interactions and the impact of cross-linking agents on the polymer matrix. Functionally the films' properties like tensile strength elasticity and barrier abilities (e.g. against moisture and gases) are evaluated to determine their suitability for food packaging applications. The findings aim to optimize the film's characteristics for enhanced performance sustainability and potential use in extending the shelf life of food products.