Thickness of alginate/pectin films changed significantly
(p < 0.001) from 12.5 to 26.8 lm, depending on composition of
the film forming mixture, as shown in Table 1. Those values are
lower than showed in the literature for composite films based on
polysaccharides (Vargas et al., 2011). Increasing content of pectin
affects increasing thickness of composite films. It is associated with
the compound’s unique colloidal properties including thickening
and suspending, and interaction between components. Films with
higher alginate content (Films A and B) had lower thickness.
Altenhofen da Silva et al. (2009) analyzing the effect of glycerol
content on alginate/pectin films obtained thickness of about 45–
70 lm. Similar results were presented for composite films based
on sodium alginate with lactose (Bajdik et al., 2009) or with whey
protein isolate and gelatin (Wang et al., 2010).