Characterization of Edible Films Based on Cellulose and Chitosan

One of the best alternatives today to reduce packaging waste is the use of sustainable and biodegradable polymers. Chitosan (CH)-based materials are compatible to form edible films for food packaging. In order to enhance mechanical properties, cellulose can be added to the chitosan-based film to enhance film quality. This work shows the preparation of both chitosan and chitosan/cellulose edible films, which could be as packaging materials for food. In this study, we extracted chitosan powder from the shells of Squilla mantis which is a common crustacean in the Algerian coast, following two different methods. For each film, 50 mg of high molecular weight chitosan was dissolved in 1% acetic acid solution. Then, we mixed 50 ml of chitosan gel with 50 ml of different concentrations of cellulose suspension (0.1%; 0.5%; 1%). Film transparency and flexibility were clearly enhanced by the addition of cellulose (1%). Films were more plasticized when we added 20% of glycerol solution to the mixtures. In addition, the obtained films have improved when chitosan extraction method changed (the use of whole shells). In conclusion, chitosan from squilla shells can be potentially used as an edible film polymer with desirable properties and can be improved by adding cellulose to the film.