Abstract The indiscriminate use of films as synthetic primary packaging, for the conservation and transport of fruit and vegetable products in postharvest, causes disposal problems. In the present work, films based on sodium alginate were synthesized and characterized, with alginate as a biopolymer matrix, glycerol (plasticizer), oleic acid (control of hydrophilicity), and calcium chloride (cross-linking agent). The dynamic mechanical, thermal, structural, and hydrophobicity properties were studied. In the case of dynamic mechanical properties, they were analyzed at a temperature of −50°C, because food packaging goes through storage during its cold chain, showing biofilm stability under these conditions. On the other hand, infrared spectroscopy analysis showed that the carboxylate and carboxy functional groups serve as a link for all the components, and oleic acid is also serving as a plasticizer and, to a lesser degree, as a hydrophilicity controller.

中文翻译：

---

用于食品包装应用的薄膜基海藻酸盐的理化性质评价

摘要 不加区别地使用薄膜作为合成初级包装，用于水果和蔬菜产品在收获后的保存和运输，会导致处理问题。在目前的工作中，以海藻酸钠为生物聚合物基质、甘油（增塑剂）、油酸（控制亲水性）和氯化钙（交联剂）合成并表征了基于海藻酸钠的薄膜。研究了动态机械、热、结构和疏水性特性。在动态机械性能的情况下，它们在 -50°C 的温度下进行分析，因为食品包装在其冷链期间经过储存，在这些条件下显示出生物膜稳定性。另一方面，