Design of biodegradable composite films for food packaging

The model carrageenan–pectin films studied showed increased mechanical properties, lower glass transition temperatures, increased water permeability and hydrophilic properties with increased carrageenan content. The water permeability was significantly reduced by including mica flakes in the polymer matrix, which act as impermeable barriers. These films revealed to be more permeable to water vapour than to oxygen and carbon dioxide, and the films selectivity (CO2/O2) was enhanced by adding ascorbic acid to the polymer matrix. The permeability properties obtained can be advantageous for the preservation of fresh fruit and vegetables.