Carboxymethyl cellulose–chitosan edible films for food packaging: A review of recent advances

Polysaccharide-based edible films have been widely developed as food packaging materials in response to the rising environmental concerns caused by the extensive use of plastic packaging. In recent years, the integration of carboxymethyl cellulose (CMC) and chitosan (CS) for a binary edible film has received considerable interest because this binary edible film can retain the advantages of both constituents (e.g., the great oxygen barrier ability of CMC and moderate antimicrobial activity of CS) while mitigating their respective disadvantages (e.g., the low water resistance of CMC and poor mechanical strength of CS). This review aims to present the latest advancements in CMC–CS edible films. The preparation methods and properties of CMC–CS edible films are comprehensively introduced. Potential additives and technologies utilized to enhance the properties are discussed. The applications of CMC–CS edible films on food products are summarized. Literature shows that the current preparation methods for CMC–CS edible film are solvent-casting (main) and thermo-mechanical methods. The CMC–CS binary films have superior properties compared to films made from a single constituent. Moreover, some properties, such as physical strength, antibacterial ability, and antioxidant activity, can be greatly enhanced via the incorporation of some bioactive substances (e.g. essential oils and nanomaterials). To date, several applications of CMC–CS edible films in vegetables, fruits, dry foods, dairy products, and meats have been studied. Overall, CMC–CS edible films are highly promising as food packaging materials. [Display omitted]