Strategies to improve the mechanical strength and water resistance of agar films for food packaging applications

•Agar solutions easier to process with locust bean gum (LBG) addition (viscosity increase and decrease in gelling ability).•Film-forming properties of native (NA) and alkali-modified (AA) agars clearly improved by LBG addition.•NA/LBG films exhibited similar or better properties than AA/LBG films.•N...

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Veröffentlicht in:	Carbohydrate polymers 2015-11, Vol.132, p.196-204
Hauptverfasser:	Sousa, Ana M.M., Gonçalves, Maria P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agar - chemistry Alkali-modified agar Elasticity Food Packaging Galactans - chemistry Gels - chemistry Integrated multi-trophic aquaculture Locust bean gum Mannans - chemistry Native agar Packaging films Permeability Plant Gums - chemistry Seaweed - chemistry Steam - analysis Synergisms Tensile Strength Viscosity Water - chemistry
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