Bhatia, SaurabhShah, Yasir AbbasAl-Harrasi, AhmedJawad, MuhammadKhan, Talha ShireenKoca, EsraAydemir, Levent Yurdaer2025-01-062025-01-0620240141-81301879-000310.1016/j.ijbiomac.2024.1304632-s2.0-85187215098https://doi.org/10.1016/j.ijbiomac.2024.130463https://hdl.handle.net/20.500.14669/2428Sodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 +/- 0.004 to 0.078 +/- 0.008 mm), elongation at break (from 11.50 +/- 1.49 % to 15.88 +/- 2.14 %), water permeation (from 0.364 +/- 0.010 to 0.521 +/- 0.021 gmm/(m 2 h*kPa)), and moisture content (from 25.98 +/- 0.20 % to 28.12 +/- 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 +/- 2.08 to 25.60 +/- 1.22 MPa) and swelling index (from 752.9 +/- 17.1 to 533.5 +/- 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle -like microcrystals with the incorporation of STPP. Fourier -transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film -forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.eninfo:eu-repo/semantics/closedAccessFood packagingBiopolymersCrosslinkingSodium tripolyphosphateArticle38423442Q1264WOS:001209866500001N/A