A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic

In this study, the effect of the red beet extract and Plantago psyllium mucilage on the physicochemical and biodegradability properties of carrageenan gum film was investigated. The results showed an increase in the total phenol content, thickness, water vapor permeability of the film samples, with the addition of red beet extract and Plantago psyllium mucilage. The addition of the red beet extract and Plantago psyllium mucilage reduced the tensile strength and transparency of the samples. Films prepared with extract and mucilage also showed poor mechanical properties due to reduced tensile strength and Young's modulus. At lower levels of extract, increasing mucilage reduced the amount of elongation at the breaking point of the films, and at higher levels of extract, this parameter increased. The results of FTIR also showed weak electrostatic interactions between the components of the composite film. SEM images showed that the number of cracks decreased with the addition of mucilage and increased with the addition of extract. The addition of mucilage increased the crystalline property of the film and the addition of the extract decreased its crystalline property. Adding mucilage and extract to the carrageenan film greatly increased the film's antioxidant properties and accelerated the film's biodegradability time. This study demonstrated that the psyllium mucilage hydrocolloid with carrageenan has desirable properties and potential as an edible film or coating.