Structure Properties of Gallic Acid‐Enhanced Alginate Hydrogels for Sustainable Food Packaging as Plastic Replacement

ABSTRACT Structure properties of alginate and glycerol hydrogels (93:7 v/v) functionalized with gallic acid (0.1%, 0.5%, and 0.8%) (w/v) were evaluated as plastic alternatives for food packaging. A thorough characterization of these hydrogels was performed, evaluating their physico‐mechanical, optic...

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出版年:	Food Frontiers
主要な著者:	Francisco Javier Leyva‐Jiménez, Carlos Abellán‐Dieguez, Rodrigo Oliver‐Simancas, Antonio M. Rodríguez‐García, M. Elena Alañón
フォーマット:	論文
言語:	英語
出版事項:	Wiley 2025-09-01
主題:	alginate antioxidant activity food packaging gallic acid hydrogels plastic replacement
オンライン･アクセス:	https://doi.org/10.1002/fft2.70072