Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin

Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin

The aim of this study was to produce innovative edible films and coatings with various combinations of materials, in order to achieve the best possible resulting properties. More specifically, the effect of cellulose nanocrystals (CNC) or beta-cyclodextrin (CD) addition to chitosan (CH) films and th...

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Bibliographic Details
Main Authors: Angelos-Panagiotis Bizymis, Virginia Giannou, Constantina Tzia
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Applied Sciences
Subjects:
chitosan
cellulose nanocrystals
beta-cyclodextrin
composite edible films
edible films properties
Online Access:https://www.mdpi.com/2076-3417/12/17/8729

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