Preparation and functional properties of fish gelatin–chitosan blend edible films

► FTIR and DSC analyses were demonstrated the good miscibility of the two polymers. ► Blend films containing around 60wt.% gelatin displayed excellent mechanical and physical properties. ► Water vapour permeability and water solubility of films decreased as the chitosan content increased. ► Blending gelatin and chitosan may be a method for improving the physical properties of films. With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch, 60G:40Ch and 0G:100Ch, gelatin:Ch), and some of their main physical and functional properties were characterised. The results indicated that the addition of Ch caused significant increase (p