Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures.

Chitosan is a promising material that could be used for the development of edible coatings and films on an industrial level because of its film-forming, biodegradable, non-toxic, and antimicrobial characteristics. The aim of this work was to evaluate the effect of the polymer concentration (0.5%, 1.0%, and 1.5%) and drying temperature (2°C, 25°C, and 40°C) on the physicochemical, mechanical, and thermal properties of chitosan edible films. Chitosan edible films were successfully produced using various processing conditions. The use of lower drying temperatures had a positive effect on certain properties of the films, such as the moisture content (MC), solubility (S), water vapor permeability (WVP), and optical properties. However, the use of greater drying temperatures (40°C), combined with a higher chitosan concentration, enhanced certain properties of the films, such as the tensile strength (TS), swelling power (SP), and greenness value, while diminishing their luminosity. The chitosan films developed in this study showed many desirable characteristics, which may enable their future use as packaging for food products.