Current advancements in chitosan-based film production for food technology; A review

Muhammad Mujtaba (Corresponding Author), Rania E. Morsi, Garry Kerch, Maher Z. Elsabee, Murat Kaya, Jalel Labidi, Khalid Mahmood Khawar

Research output: Contribution to journalReview Articlepeer-review

314 Citations (Scopus)


Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5–7 years in the field of chitosan film technology for its application in the food industry.

Original languageEnglish
Pages (from-to)889-904
Number of pages16
JournalInternational Journal of Biological Macromolecules
Publication statusPublished - Jan 2019
MoE publication typeA2 Review article in a scientific journal


  • Biocompatible
  • Biodegradable
  • Chitosan
  • Films


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