Edible alginate and chitosan film as plastic and plate substitute / Nurul Fazilah Rosli

This project designs alginate and chitosan films as plastic or plate substitute with the aim of reducing water usage in cleaning activity. Three types of films were prepared by solvent-evaporation technique: i) alginate film, ii) alginate-chitosan film, iii) alginate-chitosan-glycerol film. The physicochemical characteristics of films were evaluated via thickness test, scratch test, folding endurance test and food containment functional test. Polyelectrolyte complexation between alginate and chitosan strengthened the film. The glycerol increased the flexibility and durability of film. The results of functional test showed that the single layer of these films was not suitable as plastic or plate substitute due to them being highly soluble in water and easily eroded due to moisture content of the foods. The use of three layers of alginate­ chitosan-glycerol film in food containment however can negate the unfavorable erosion outcome. Selected film was subjected to oil absorption/adsorption characterization with the aim that plastic or plate substitute of such film can be consumed to reduce fat absorption and related medical complications. Overall, alginate-chitosan film and alginate-chitosan-glycerol film appeared to have a higher oil absorption/adsorption capacity than alginate film or commercial plastic packaging material. The alginate-chitosan-glycerol film had the most desired physicochemical features for use as plastic or plate substitute: thick, durable, flexible, scratchable, oil absorptive/adsorptive.