Table 5.
Thermal stability parameters of alginate, pectin, and their biocomposite films before and after crosslinking.
| Sample | Temperature at 5% Weight Loss (°C) | Weight loss at 100 °C (%) | Residual Matter at 700 °C (%) | Temperature at Maximum Weight Loss Rate (°C) |
|---|---|---|---|---|
| Alginate | 41.05 | 18.96 | 22.95 | 249, 587 |
| Pectin | 42.51 | 14.72 | 5.33 | 228, 498 |
| Alg–Pec | 49.10 | 12.98 | 29.10 | 229, 690 |
| Crosslinked Alginate | 51.18 | 15.13 | 12.07 | 203, 553 |
| Crosslinked Pectin | 40.97 | 20.17 | 10.67 | 232, 537 |
| Crosslinked Alg–Pec | 78.11 | 7.48 | 13.21 | 240, 527 |