## 3 Results
### Clustering Analysis
views rice starch, which is centrally located in both clusters a and d, one can understand how the film behaves at the same concentrations of agar, glycerol, and hydroxypropyl cassava starch powder, but with varying concentrations of rice starch, given that the color intensity is similar in the concentration of the constant ingredients (agar, glycerol, and hydroxypropyl cassava starch powder) but not in the case of rice starch, and it seems that at low concentrations of rice starch in this mixture, a greater elongation at break is obtained, which is why they are in cluster a. In addition, it is possible to quantify this numerically using the Pearson correlation tables for each of the clusters (Tables S3-S6). It is important to note that the predictions and observations that can be made from the literature synthesis are not inherently biased (especially on a small scale) since there are a variety of reasons why a component might be advantageous for a certain type of mixture and not for others, or even intrinsic variations in materials testing. To validate the results obtained, the most relevant components that favor each property were compiled in Table 1, together with the background information reported in publications other than those used for the extraction described. This provides a point of reference regarding other investigations of ingredient components and their impact on material performance. Table 1 identifies some of the additives used in combination with seaweed polysaccharide and summarizes their impact on material performance with respect to the other sources. For example, if calcium chloride is used, other sources listed in the table indicate that calcium chloride is associated with improved mechanical strength. This is supported by the data in cluster b in Figure 2b, where the combination of calcium chloride with alginate in the presence of citric acid and gum ghatti demonstrates high tensile strength. In general, we find that the results in the table are consistent with the clustering identified in the extracted data. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Property** & **Ingredient** & **Description** & **References** \\ \hline Calcium chloride & \begin{tabular}{c} The addition of calcium chloride of 0.08 g (1.6 wt.%) improves mechanical properties of membranes due to the network that is formed between calcium ions and carboxyl groups of alginate, but this is not necessarily the case in the elongation at break. \\ \end{tabular}  & [65; 66] \\ \hline Gelatin & \begin{tabular}{c} Intermolecular interaction of gelatin–agar strengthened the film, showing an increase in elongation at break due to the intermolecular forces between two polymer chains. \\ \end{tabular}  & [67; 68] \\ \hline Rice and cassava starch & \begin{tabular}{c} Carrageenan films blended with rice or cassava starch showed significantly higher elongation at break due to strong binding forces in the compact crystalline region formed as a result of starch retrogradation. \\ \end{tabular}  & [69; 70] \\ \hline Elongation at Break & \begin{tabular}{c} The incorporation of essential oil of cinnamon into poly-\(\epsilon\)-caprolactone led to a reduction in the stretching ability of the film. Cinnamon agents tend to slightly lower values of elongation at break in polysaccharide films. \\ \end{tabular}  & [71; 72] \\ \hline Com oil & \begin{tabular}{c} The addition of corn oil improved mechanical properties of films based on protein isolate, gelatin, and sodium alginate, but this is not necessarily the case in the elongation at break. \\ \end{tabular}  & [73; 74] \\ \hline Polyvinyl alcohol (PVA) & \begin{tabular}{c} Alginate-based films shown an increase in elongation at break due to the addition of PVA. \\ \end{tabular}  & [75; 76] \\ \hline Jaboticaba peel & \ \begin{tabular}{c} The addition of jaboticaba peel in the polymeric matrix film based on carrageenan promoted a reduction in elongation at break. \\ \end{tabular}