Barrier properties of carrageenan/pectin biodegradable composite films

AbstractIn this work the barrier properties of biodegradable films for food packaging using commercial pectin and k- carrageenan and nanoclays organically modified were studied. Films (67% k-carrageenan) and different amounts of nanoclays (1, 5 and 10%) were prepared by casting. A pronounced decrease in the water vapour permeability with the higher driving force used (RH 92% - 65%) is observed. It reduces about 35% of its initial value at 10% nanoclay content. The films permeability to carbon dioxide also reduces 50% for 1% nanoclay content. Films barrier properties may be further improved by enhancing the particles dispersion and exfoliation degree