Use of Biopolymers in Designing Edible Packaging Materials for Food Industry Development of statistical models

Abstract

This study aims to develop biodegradable and edible materials based on hydrocolloids and to analyze their physical and mechanical properties for use as food packaging. Edible packings were obtained from a hydrocolloid matrix (agar, starch, sodium alginate), plasticized with glycerol in different proportions (33.33% and 16.7% from the total amount of polysaccharides used). The physical and mechanical properties were analyzed. The best results were obtained with agar- sodium alginate packing, plasticized with the highest amount of glycerol.