Comparative Study On The Mechanical Properties Of Edible Films With Varying Cellulose Concentrations Derived From Sargassum sp.

Abstract

Edible films are eco-friendly packaging solutions that naturally decompose, offering an alternative to conventional materials. This research investigates the mechanical properties of cellulose-based edible films derived from Sargassum sp., incorporating chitosan as an antimicrobial agent and glycerol as a plasticizer. The study utilized 3%, 5%, and 7% cellulose concentrations, with mechanical evaluations focusing on tensile strength and elongation. The findings indicate that higher cellulose concentrations enhance tensile strength, achieving a maximum value of 1.1931 MPa at 7% cellulose. In contrast, at 3% cellulose, it was 1.0778 MPa and 1.0852 MPa; at 5% cellulose, it was 1.0941 MPa, and 1.1701 MPa. Conversely, increased cellulose concentrations reduce elongation, with the highest elongation of 35.12%, and 32.3% observed at 3% cellulose, elongation of 27.06% and 31.86% at 5% cellulose, and elongation of 14.06% and 12.92% at 7% cellulose. Adding chitosan improved the film matrix structure, enhanced mechanical properties, and introduced antimicrobial functionality. These results suggest that the produced edible films have significant potential as biodegradable food packaging, meeting industry standards for mechanical performance. This study contributes to advancing sustainable packaging technology using natural materials.

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