Film-forming Emulsions Research Articles

Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste

Currently, food science faces the challenge of finding methods to deliver functional and nutritional compounds in ready-to-eat products. Biopolymeric films enriched with essential oils are an emerging strategy for incorporating valuable components into edible carrier matrices. This study investigated the wastewater from orange peel hydrodistillation as a source of phenolic compounds and an innovative ingredient to develop bioactive limonene-loaded pectin-based films, addressing waste disposal challenges by developing a multi-functional packaging material. The objective was to evaluate the effects of formulation synergies, particularly pectin-phenolic interactions, on the physicochemical, rheological properties, and essential oil retention capacity of film-forming emulsions, and then assess the effects on the physicochemical and mechanical properties of the films. Films were analyzed for morphology, water vapor permeability, light transmittance, mechanical, chemical, and physical properties, and encapsulation efficiency. Three formulations were evaluated: pectin control (PC), pectin with Tween-80 surfactant (PT), and pectin with phenolic-rich wastewater (PPW). PPW emulsions displayed higher viscosity, consistency, kinetic stability, and essential oil retention compared to PC. The resulting environmentally-friendly films exhibited increased thickness, improved oil droplet distribution, a more crystalline structure, lower clarity, better flexibility, and increased water vapor permeability. Altered FTIR spectrum bands suggested potential pectin-phenolic interactions, influencing film physicochemical properties through mechanisms such as enhanced crosslinking. The PT film-forming emulsion demonstrated lower kinetic stability and less homogeneity than PC and PPW, showing that the use of the commercial surfactant (0.1g/100 g of film-forming emulsion) led to less favorable performance in terms of emulsion stability and film properties compared to PPW and PC. Conclusively, utilizing orange residue for bioactive pectin-based films offers valuable insights for promoting shelf life, reducing the need for formulation surfactants, and adding nutritional value in food applications, while simultaneously repurposing underutilized waste. This research also contributes to insights into the development of more stable emulsions for creating uniform films.

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films.

Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications

Biopolymer-based packaging films were prepared from pectin (PEC) and sodium alginate (SA), with the incorporation of 10 % MCC and different concentrations of geraniol (GER at 2.5, 5.0, 7.5, and 10.0 %). Rheological properties suggested that film-forming solutions and film-forming emulsions exhibited a shear-thinning or pseudo-plastic non-Newtonian behaviour. The dried films were crosslinked with 2.0 % CaCl2. The addition of MCC into PEC/SA film enhanced the TS but reduced it with the impregnation of GER without influencing the EAB and toughness of the film. The water solubility of the films significantly reduced with the rise in the GER levels but enhanced the water vapor and oxygen barrier attributes. TGA demonstrated that incorporating MCC reduced the film's thermal degradation (44.92 % to 28.81 %), but GER had an insignificant influence on the thermal stability. FTIR spectra revealed that hydrogen bond formation was positively linked with the GER addition in the film formulation. X-ray diffractograms showed that prepared films were predominantly amorphous. Antimicrobial studies showed a complete reduction of Escherichia coli and Bacillus cereus in 24 h. Overall, the composite film displayed excellent physical and active properties and PEC/SA/MCC/5.0 %GER/CaCl2 film was considered the best formulation for food packaging applications.

Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation

To enhance the water-resistance and antibacterial properties of KGM films, mandarin oil (MO), was directly emulsified by pectin and then dispersed to the KGM matrix. The effect of MO concentration (0, 0.5, 1.0, 1.5, and 2 wt%) on the performance of the film-forming emulsions as well as the emulsion films was investigated. The results revealed that pectin could encapsulate and protect MO, and KGM as film matrix could further contributed to the high stability of the film-forming emulsions. The FT-IR, XRD, and SEM suggested that MO stabilized by pectin was uniformly distributed in the KGM matrix. The compatibility and good interaction between KGM and pectin contributed to highly dense and compact structure. Furthermore, increasing the concentration of MO effectively improved water-resistance, oxygen barrier, and antimicrobial activity of the KGM based films. The 1.5 wt% MO loaded KGM film had the highest tensile strength (72.22 MPa) and water contact angle (θ = 95.73°), reduced the WVP and oxygen permeability by about 25.8 % and 32.8 times, respectively, prolonged the shelf life of strawberries for 8 days. As demonstrated, the 1.5 wt% MO-loaded KGM film has considerable potential for high-performance natural biodegradable active films to ensure food safety and reduce environmental impacts.

Preparation of antioxidant konjac glucomannan-based films enriched with Ocimum gratissimum L. essential oil Pickering emulsion and its effect on walnuts preservation

The objective of this study was to prepare and characterize konjac glucomannan-based films (KZGO) enriched with Ocimum gratissimum L. essential oil (OGEO) Pickering emulsion stabilized by zein-gallic acid nanoparticles, and to evaluate its inhibitory effect on the oxidation of walnuts during storage. The formation, structure, interactions, thermal stability, mechanical properties, barrier properties and antioxidant activity of KZGO films were all investigated. KZGO film-forming emulsions were concentrated solution systems of entangled polymer dominated by konjac glucomannan linear molecules and exhibited shear thinning behavior. The OGEO droplets were homogeneously distributed in the continuous matrix of konjac glucomannan, increasing the roughness of KZGO films. The glass transition temperature, tensile strength and elongation at break, moisture resistance and UV shielding of KZGO films were improved due to hydrogen bonding interactions and good compatibility between components. The antioxidant activity of KZGO films was significantly enhanced, with the scavenging rate of DPPH radicals up to 91.87% and that of ABTS radicals up to 67.02%. Compared to polyethylene film packaging, walnuts preserved in KZGO-10 film packaging had lower peroxide value, thiobarbituric acid reactive substances and free fatty acids during 12 days of storage at 40 °C, indicating that KZGO-10 film packaging has better ability to inhibit lipid oxidation of walnuts. The results suggest that KZGO films have high potential for application in walnuts preservation.

Effect of W/O pre-emulsion prepared with different emulsifiers on the physicochemical properties of soy protein isolate-based emulsion films

The effects of incorporating a water-in-oil pre-emulsion based on different emulsifiers with similar hydrophilic-lipophilic balances on the physicochemical properties of soy protein isolate-based emulsion films were investigated. Confocal laser scanning microscopy images indicated that the oil droplet size in the polyglycerol polyricinoleate and lecithin pre-emulsions was larger than that in the glycerol monostearate, span, and sucrose ester pre-emulsions. By contrast, the oil droplet size in the film-forming emulsions had opposite orders. After drying, the polyglycerol polyricinoleate and lecithin emulsion films contained small and evenly distributed oil droplets and demonstrated a small difference of upper and lower surfaces in oil concentration and contact angle. The water vapor permeability of emulsion films prepared by polyglycerol polyricinoleate and lecithin pre-emulsion was 2.35 × 10−10 g m−1 s−1 Pa−1 and 2.32 × 10−10 g m−1 s−1 Pa−1, respectively, lower than that of other emulsion films. The control emulsion films had the highest tensile strength of 7.43 MPa, whereas polyglycerol polyricinoleate emulsion films had the lowest tensile strength of 4.87 MPa. Furthermore, the polyglycerol polyricinoleate emulsion films had the lowest glass transition temperature among the prepared emulsion films. This study concluded that the properties of film-forming emulsions could be affected by pre-emulsions based on different emulsifiers, resulting in different physicochemical properties of the emulsion films.

Preparation of Film-Forming Amine Emulsion as Boiler Water Treatment Agent

In this study, the preparation method of the film-forming amine emulsion is explored by changing the sequence of different reagents, OLDA concentration, experimental temperature and OLDA/cyclohexylamine ratio. The stability of the film-forming amine emulsions prepared under different conditions is studied by observing if the emulsion delamination occurred after standing for several days. Results indicate that the sequence of different reagents, OLDA concentration, experimental temperature and OLDA/cyclohexylamine ratio affect the formation and stability of the film-forming amine emulsion obviously. The maximum content of OLDA in the film-forming amine emulsion could reach to 1.5 wt%, OLDA/cyclohexylamine ratio could be changed from 1:1 to 1:2.5, and room temperature could be as the experimental temperature. The stable film-forming amine emulsion could be prepared under the optimal conditions.

Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content

The effects of virgin coconut oil (VCO) contents (10%, 30%, 50%, and 70%, based on the mass of gum Arabic) on the properties of the emulsions and the films of corn starch/sodium alginate/gum Arabic composite were investigated. Results showed that increased VCO content led to larger droplet size and weakened emulsion stability, as evidenced by the microscopic images. Regarding the film properties, the higher the VCO content, the lower the water vapor permeability (WVP), oxygen permeability, and water adsorption. The incorporation of VCO decreased the tensile strength but effectively increased the elongation at break of the films. Moreover, high linearity against VCO content was observed for WVP, water adsorption, and water contact angle. This study contributes to the understanding of modulating the properties of the emulsion and the resultant film by altering the oil content.

Incorporating lipid microparticles into carboxymethyl cellulose films as secondary carriers for stable loading and sustained releasing of carvacrol

Active compounds were always incorporated into biopolymer films in order to enrich and/or enhance their functions. However, the strong volatility of the active compounds and the weak interactions between the compounds and the polymer matrix always leads to an initial burst release and later unstable load of the volatile compounds. Thus, in order to develop a composite film with the function of sustained release of active substance, stearic acid (SA) was incorporated into carboxymethyl cellulose (CMC) films as a secondary carrier for the carvacrol loading and releasing. A two-step homogenization method including high-speed shear homogenizer (HSH) and high-press homogenizer (HPH) was employed to modify the film-forming emulsions. Lipid particle size and rheology behavior of the emulsions were determined, and the microstructure of their final films was characterized by scanning electron microscope (SEM) and X-ray diffraction (XRD). The release behavior of carvacrol from the films was also investigated as well. The results showed that the greatest intensity of homogenization (HSH at 22,000 rpm for 3 min plus HPH at 60 MPa for 10 cycles) resulted in the lowest lipid particle size in the film-forming emulsion and the most homogenous internal structure in final films. The release behavior of carvacrol indicated that the controllable size and distribution of lipid particles could be an effective method to ensure the sustained release of carvacrol from polysaccharide-based films, and furtherly regulate the release rate in a certain range.

A comparative study on the effect of homogenization conditions on the properties of the film-forming emulsions and the resultant films

Emulsions based on licorice essential oil (LEO) were prepared under different homogenization conditions (ultra-homogenization (U1) or U1 together with sonication (U2)). The obtained emulsions were incorporated into the carboxymethyl cellulose (CMC) film. The results showed that U2 caused significant changes in the size and the surface charge of the emulsions. Remarkable differences in the microstructure were observed between the U1 and the U2 emulsion-based films as revealed by SEM and AFM. Both emulsions reduced the rigidity and increased the flexibility of the films. The film made from the CMC alone had a water vapor permeability (WVP) of 2.66 × 10−9 g m−1 s−1 Pa−1, while the CMC film made from U2 emulsion had a WVP of 1.87 × 10−9 g m−1 s−1 Pa−1. Also, the film containing 0.0125% U1-LEO exhibited antibacterial activity on gram-positive bacteria only while the film containing 0.0125% U2-LEO demonstrated antibacterial activity on both gram-positive and gram-negative bacteria.

Effect of Homogenization Method and Carvacrol Content on Microstructural and Physical Properties of Chitosan-Based Films.

The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence of homogenization conditions and carvacrol content on the microstructure and physical properties of edible nanoemulsified chitosan films. Film-forming emulsions (FFE) were prepared with chitosan (1.5%), Tween 80 (0.5%), and carvacrol (0.25%, 0.5%, and 1.0%); two homogenization methods were used (rotor-stator and rotor-stator followed by high-pressure homogenization). Film internal and surface microstructure was characterized by scanning electron microscopy (SEM) and film physical properties, such as mechanical, optical, and water barrier, were evaluated. Results showed that the high-pressure homogenization method promoted a significant change on film microstructure, leading to improved properties. Carvacrol droplets were smaller and homogeneously distributed in the film when 0.5% (v/v) carvacrol was incorporated (1:1 Tween 80: carvacrol ratio). As a consequence, emulsified films obtained at high pressure were less opaque, had greater elongation, and had a lower permeability to water vapor than those obtained by the rotor-stator method. Therefore, high-pressure homogenization is a good method to obtain edible emulsified films with desirable properties for food preservation.

Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles

In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content.

Chitosan/Essential Oils Formulations for Potential Use as Wound Dressing: Physical and Antimicrobial Properties.

Film-forming emulsions and films, prepared by incorporating different concentrations of clove essential oil (CEO) and melaleuca essential oil (MEO) into chitosan (CS) were obtained and their properties were evaluated. Film-forming emulsions were characterized in terms of qualitative assessment, hydrogen potential and in vitro antibacterial activity, that was carried by the agar diffusion method, and the growth inhibition effects were tested on the Gram-positive microorganism of Staphylococcus aureus, Gram-negative microorganisms of Escherichia coli, and against isolated fungi such as Candida albicans. In order to study the impact of the incorporation of CEO and MEO into the CS matrix, the appearance and thickness of the films were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR), contact angle measurements, a swelling test, scanning electron microscopy and a tensile test were carried out. Results showed that the film-forming emulsions had translucent aspect with cloudy milky appearance and showed antimicrobial properties. The CEO had the highest inhibition against the three strains studied. As regards the films’ properties, the coloration of the films was affected by the type and concentration of bioactive used. The chitosan/CEO films showed an intense yellowish coloration while the chitosan/MEO films presented a slightly yellowish coloration, but in general, all chitosan/EOs films presented good transparency in visible light besides flexibility, mechanical resistance when touched, smaller thicknesses than the dermis and higher wettability than chitosan films, in both distilled water and phosphate-buffered saline (PBS). The interactions between the chitosan and EOs were confirmed by. The chitosan/EOs films presented morphologies with rough appearance and with EOs droplets in varying shapes and sizes, well distributed along the surface of the films, and the tensile properties were compatible to be applied as wound dressings. These results revealed that the CEO and MEO have a good potential to be incorporated into chitosan to make films for wound-healing applications.

Chitosan-Based Bionanocomposite Films Prepared by Emulsion Technique for Food Preservation.

Biopolymer nanocomposite films were prepared by casting film-forming emulsions based on chitosan/Tween 80/rosehip seed oil and dispersed montmorillonite nanoclay C30B. The effect of composition on structural, morphological characteristics and, mechanical, barrier, antimicrobial and antioxidant properties was studied. The presence of rosehip seed oil in chitosan films led to the formation of flexible films with improved mechanical, gas and water vapour barrier properties and antioxidant activity. The in vitro antibacterial tests against Escherichia coli, Salmonella typhymurium, and Bacillus cereus showed that the chitosan/rosehip seed oil/montmorillonite nanoclay composites effectively inhibited all the three microorganisms.

Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration

The effect of the rapeseed oil concentration at 0, 1, 2, and 3% (w/w) on the optical, mechanical, barrier, sorption, and surface properties of soy protein isolate films was evaluated. Bimodal distribution of the oil droplets in film-forming emulsions and decreased volume-surface diameter (D3,2) as a result of oil concentration were observed. The opacity and total colour differences were significantly increased by incorporating oil. A noticeable decrease of water vapour permeability of films with increasing oil content was observed for all relative humidity (0–50%, 50–75%, and 50–100%). Tensile properties and contact angle analysis showed that oil-containing films exhibited weakened properties. The significant improvement of film hydrophobicity due to the addition of oil was observed during the first 24 h in the water vapour sorption analysis. The microstructure of the films changed after the addition of oil from homogeneous and smooth to heterogeneous and rough.

Properties of film-forming dispersions and films based on chitosan containing basil or thyme essential oil

Film-forming emulsions and films of chitosan containing basil or thyme essential oil, with and without oleic acid were characterised as to the emulsion stability (particle size, ζ-potential and rheological behaviour) and barrier, mechanical and optical properties of the films. The losses of the essential oil during the film formation were also quantified as well as the antifungal effect of the films against Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer.The retention of essential oil in the films was greatly dependent on the stability of the film-forming emulsion. The addition of oleic acid (OA) to the chitosan-essential oil formulations enhanced the emulsion stability and oil retention in the film, at the same time that it improved the water vapour barrier properties of the film. Lipids reduced the film stretchability but when OA was present in the formulation, this reduction was mitigated, as well as the changes in colour provoked by the essential oils, whereas OA reduced the film transparency. Chitosan films with thyme or basil essential oil did not inhibit the growth of the tested fungi.

Moisture Sensitivity, Optical, Mechanical and Structural Properties of Whey Protein-Based Edible Films Incorporated with Rapeseed Oil.

The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean diameters (d32) of lipid droplets in film-forming solutions showed an increasing trend when increasing the oil volume fractions. The inclusion of rapeseed oil enhanced the hydrophobic character of whey protein films, reducing moisture content and film solubility in water. All emulsified films showed high lightness (L*≈90). Parameter a* decreased and parameter b* and total colour difference (∆E) increased with the increase of the volume fractions of oil. These results were consistent with visual observations; control films were transparent and those containing oil opaque. Water vapour sorption experimental data at the full range of water activity values from 0.11 to 0.93 were well described with Peleg's equation (R2≥0.99). The tensile strength, Young's modulus and elongation at break increased with the increase of rapeseed oil volume fraction, which could be explained by interactions between lipids and the protein matrix. These results revealed that rapeseed oil has enormous potential to be incorporated into whey protein to make edible film or coating for some food products. The mechanical resistance decreased with the addition of the lipids, and the opacity and soluble matter content increased.

Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach

Microstructure heterogeneity of emulsion films impaired their physical performances. This work attempted to fabricate novel high-barrier chitosan (CH) emulsion films by manipulating emulsion's interface architecture via Pickering stabilization approach. Some selected physical properties, including tensile property, water vapor permeability (WVP), and oxygen permeability (OP) as well as the microstructure of the films were evaluated. Film-forming emulsions (FFEs) based on zein/chitosan colloid particles-stabilized Pickering emulsions (ZCCPEs) were extremely stable, evidenced by the similar droplets size and size distribution in the FFEs and film matrix, endowing the films with homogeneous distributions of lipid droplets over their 3D network matrix. Interestingly, emulsion films exhibited excellent oxygen-barrier efficiency, and the OP of the films was decreased by 1−4 orders of magnitude when compared with CH films. This phenomenon may be associated with the novel interfacial architecture of ZCCPEs as well as film microstructure morphology based on ordered assembles of CH matrix and ZCCPEs. A schematic diagram for the formation pathway of ZCCPEs-loaded CH emulsion films was proposed to establish structure-function relationships of the films. This study opens a promising pathway for producing emulsion films with excellent oxygen-barrier capability via Pickering stabilization principle.

Effects of ultrasound treatment on lipid self-association and properties of methylcellulose/stearic acid blending films

The effects of ultrasound treatment (UT) on the properties of methylcellulose (MC)/stearic acid (SA) blending films were studied. Film-forming emulsions were prepared with different UT conditions and characterized with respect to viscosity. The lipid aggregation and distribution in the blending dispersions were studied by the micrographs of Transmission Electron Microscopy (TEM). The micrographs of both surface and cross-section of the films were observed by scanning electron microscope (SEM) and the tensile strength (TS), elongation at break (E), water vapor permeability (WVP) and contact angles of the resulting films were determined as well. The intensification of the UT condition led to a decrease of viscosity of the MC-SA blending emulsions, a more homogeneous lipid distribution and a denser internal microstructure of the resulting films. UT exposure affected the mechanical, moisture barrier and surface hydrophobic properties. The optimal values of both TS and E was obtained from the sample treated for 10min and 180W power, while the sample treated for 10min and 270W presented the lowest value of WVP. However, an excessive exposure of UT led to a decrease of the mechanical and moisture barrier performance. By observing and analyzing the SEM graphs and the contact angles of the film surfaces, it was found that UT within the appropriate bounds had a notably positive effect on improving the surface hydrophobic property of the MC-SA blending films.

Physical properties of emulsified films based on chitosan and oleic acid

Film-forming emulsions were formulated with chitosan (CH (g L−1): 7, 10, 15), oleic acid (OA (g L−1): 0, 3, 6) and glycerol as plasticizer (10 g L−1). The films were characterized on their physical properties (colour, water solubility, water vapour permeability and oxygen permeability (PO2)), in order to gain a better understanding of the functional properties of chitosan-lipid films. The incorporation of OA limited water vapour transfer in films obtained with 15 g L−1 CH, likely because the viscosity of the film-forming dispersion was high enough (η0 = 2.07 Pa s) to ensure the emulsion stabilization during the drying film process. The incorporation of OA did not generate significant (p > 0.05) differences of the PO2 values in the CH films; besides, they showed a slight yellow-green colour. The results of this study provide further evidence to promote the chitosan-lipid films to be used as biodegradable food packaging.