Physical Characteristics of Biocomposite Edible Film Based on Starch and Nanochitosan with the Addition of Oil and Acids: A Review

Abstract

Edible film is a type of edible packaging in the form of a thin layer to protect food products and can be decomposed naturally so that it can be an alternative to the use of plastic packaging. Edible film components consist of hydrocolloids (polysaccharides, proteins), lipid, or a combination of these materials with or without the addition of plasticizers. The physical characteristics of edible film that are commonly used are thickness, tensile strength, elongation, water vapor transmission rate, and solubility. Several studies have shown that the addition of fish oil as lipid to starch and nano-chitosan edible film can improve the physical characteristics of the film. The addition of a greater concentration of fish oil can increase the thickness value and decrease the water vapor transmission rate and water solubility of the edible film.