Effects of glycerol,sorbitol, xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan–alginate–carboxymethylcellulose blend films

The effects of glycerol, sorbitol, xylitol and fructose plasticisers on water sorption, mechanical properties, water vapour permeability (WVP) and microstructure of pullulan–alginate–carboxymethycellulose (PAC) blend films were investigated. At low plasticiser concentrations (below 7% w/w dry basis), antiplasticisation effect was observed, causing an increase in tensile strength (TS) but a decrease in the equilibrium moisture content. As glycerol concentration increased from 0% to 7%, TS increased from 68.1 to 69.6 MPa, whereas equilibrium moisture contents at 0.84 a_w decreased from 0.37 to 0.3 g H₂O g^?1 dry basis. At higher plasticiser concentrations (14–25% w/w), an opposite trend was observed on the PAC films, resulting in the reduction of TS and elevation of moisture content. Among the four plasticisers tested, the fructose‐plasticised films were the most brittle, showing the highest TS, but had the lowest elongation at break (EAB), WVP and equilibrium moisture content values than films plasticised with other polyols. On the other hand, glycerol resulted in the most flexible film structure, exhibiting opposite materials' properties as compared with the fructose‐plasticised films. For instance, at 25% (w/w) plasticiser concentration, EAB and WVP values of fructose‐plasticised films were 33.5% and 3.48 × 10^?6 g m Pa^?1 h^?1 m^?2, which were significantly lower than that of glycerol‐plasticised films (58.6% and 4.86 × 10^?6 g m Pa^?1 h^?1 m^?2, respectively). Scanning electron microscopy showed that the plasticised PCA films were less homogeneous and more porous than the unplasticised counterparts, indicating that plasticisers had an effect on the microstructural morphology of the film matrix.     

Physicochemical,Microstructural, and Antibacterial Properties of β‐Chitosan and Kudzu Starch Composite Films

Abstract: This study investigated physicochemical, microstructural, and antibacterial properties of β‐chitosan–kudzu starch composite films with addition of 0%, 20%, 60%, or 100% kudzu starch (w starch/w chitosan) in 1% chitosan solution. Molecular interactions between chitosan and kudzu starch and the crystal structure of the films were also determined. Adding 60% kudzu starch reduced water vapor permeability and solubility of pure β‐chitosan film by about 15% and 20%, respectively, whereas mechanical strength and flexibility of the film were increased about 50% and 25%, respectively. Micrograph showed that β‐chitosan film was totally amorphous, and the composite films generally became rougher with more starch added. Fourier transform infrared and X‐ray diffraction spectra showed that the 2 film‐forming components were compatible with each other. Pure β‐chitosan film resulted in 9.5 and 11.5 log CFU/mL reduction in Escherichia coli and Listeria innocua based on plate count method, respectively. Addition of kudzu starch reduced the antibacterial activity of film, but still achieved 8.3 and 10.3 log CFU/mL reduction in E. coli and L. innocua, respectively when kudzu starch to chitosan weight ratio was 1:1. Reduced antibacterial activity might attribute to the interaction of amino groups in β‐chitosan with the hydroxyl groups in kudzu starch. This study demonstrated that kudzu starch effectively improved water barrier of β‐chitosan film, and the composite films retained strong antibacterial ability. Practical Application: One percent of β‐chitosan containing 60% kudzu starch (w/w chitosan) composite films possessed better mechanical and water barrier properties than pure β‐chitosan films, and showed strong antibacterial activity against both Gram‐positive and Gram‐negative bacteria. The films may be used as wraps or coatings to prolong the shelf life of different foods or other similar applications.     

Properties of low methoxyl pectin‐carboxymethyl cellulose based on montmorillonite nanocomposite films

In this study, the low methoxyl pectin‐carboxymethyl cellulose‐based montmorillonite (LMP‐CMC‐MMT, LCM) nanocomposite films with nine ratios of LMP:CMC (from 10:0 to 0:10) and different MMT contents (1–8 wt%) were prepared. The mechanical properties, colour, opacity and water vapour permeability (WVP) of composite films were investigated. The maximum of tensile strength (TS) of composite films was 39.85 ± 2.51 MPa at LMP:CMC ratio of 4:6 and 4 wt% MMT (LCM47), which indicated the formation of hydrogen bonds between MMT and LMP‐CMC. The reduction of WVP of the LCM47 composite film was 333% of that of the CMC film due to the tortuous path caused by MMT incorporation. LCM composite films had the higher b*‐ and ΔE*‐values and lower L*‐values in comparison with LMP‐CMC (LC) composite films. The LCM composite films showed a decrease in transparency as MMT content increased.     

Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging

Active packaging film was developed by incorporating Lycium barbarum fruit extract (LFE) into chitosan. The effects of LFE on physicochemical properties of the chitosan/LFE films were evaluated. When the weight ratio of LFE to chitosan was increased from 0:1 to 1:1, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) free radical scavenging activity of the chitosan/LFE films increased near ten‐folds and reached up to 35.8%; water vapour permeability of the chitosan/LFE films decreased 43.0% from 5.67 g m mm^?2 day^?1 kPa^?1_, and water solubility decreased from 100% to 24.52% because of interactions between LFE and hydrophilic groups of chitosan confirmed by FTIR. However, the chitosan/LFE films became darker after LFE was incorporated. The pure chitosan film showed better tensile strength (23.19 MPa) and elongation at break (22.29%) than the chitosan/LFE films (15.52 MPa and 9.58% for the one with weight ratio of LFE to chitosan of 0.6:1).     

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

BACKGROUND: Grapes are one of the world's staple fruit crops, with about 80% of the yield being utilised for winemaking. Since grape by‐products still contain large amounts of secondary metabolites, uses other than as fertilisers might be appropriate. In this study, white grape pomace (WGP) was incorporated in wheat flour at levels of 10, 20 and 30% (w/w) to investigate its influence on rheological, nutraceutical, physical and sensory properties. RESULTS: Farinograph characteristics of dough with different levels of WGP showed a decrease in water absorption from 56.4% (0% WGP) to 45.9% (30% WGP). Addition of WGP reduced hardness and caused a deterioration in brightness and yellowness of all enriched samples. The smallest addition of WGP (10%) caused an approximately 88% increase in total dietary fibre content as compared with the control. The content of phenolic compounds increased from 0.11 mg g^?1 with 0% WGP to 1.07 mg g^?1 with 30% WGP. The most stable phenols were as follows: γ‐resorcylic acid < gallic acid < tyrosol < catechin < isovanilic acid. An assay of radical‐scavenging activity showed that WGP addition greatly enhanced the antioxidant properties of biscuits. Acceptable biscuits were obtained when incorporating 10% WGP. CONCLUSION: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Copyright © 2012 Society of Chemical Industry     

Preparation of biopolymer film from chitosan modified with lipid fraction

Films formed from polysaccharides, as chitosan, present a high permeability in water vapour. In order to increase resistance to water vapour for chitosan‐based films, different lipid fractions were incorporated into a filmogenic matrix: fish and vegetable oils, stearic and oleic acids. The chitosan showed a molecular weight of 150 kDa and a deacetylation degree of 86 ± 1%. Results showed that incorporation of different lipid fractions decreased the water vapour permeability (WVP) (1.3–1.8 g mm m^?2 day^?1 kPa^?1) as compared with pure chitosan film (3.8 g mm m^?2 day^?1 kPa^?1). A higher reduction in WVP (65%) was found with the addition of refined fish oil to the continuous matrix of the films than with the addition of refined rice oil, oleic or stearic acid (50–60%). However, pure chitosan films showed better tensile strength (TS = 33 MPa) and elongation percentage (E = 18%) than lipids fraction–chitosan films (7–19 MPa and 7–13%, respectively).     

The use of mechanical analyses,scanning electron microscopy and ultrasonic imaging to study the effects of high‐pressure processing on multilayer films

The effects of high‐pressure processing (HPP) on the mechanical and physical characteristics of eight high‐barrier multilayer films were investigated. These films were PET/SiO_x/LDPE, PET/Al₂O₃/LDPE, PET/PVDC/nylon/HDPE/PP, PE/nylon/EVOH/PE, PE/nylon/PE, metallised PET/EVA/LLDPE, PP/nylon/PP and PET/PVDC/EVA. In addition, PP was evaluated as a monolayer film for comparison purposes. Pouches made from these films were filled with distilled water, sealed, then pressure processed at 600 and 800 MPa for 5, 10 and 20 min at a process temperature of 45 °C. Pouches kept at atmospheric pressure were used as controls. Prior to and after HPP, all films were tested for tensile strength, percentage elongation and modulus of elasticity (at 50 cm min^?1) and imaged by scanning electron microscopy (SEM) and C‐mode scanning acoustic microscopy (C‐SAM). Results showed no significant changes in tensile strength, elongation and modulus of elasticity of all films after HPP. However, significant physical damage to metallised PET (MET‐PET) was identified by SEM and C‐SAM. Thus it could be concluded that MET‐PET is not suitable for batch‐type high‐pressure‐processed food packaging. It can also be concluded that the other materials investigated during this study are suitable for batch‐type high‐pressure‐processed food packaging. Copyright © 2003 Society of Chemical Industry     

Effects of nano‐clay type and content on the physical properties of sesame seed meal protein composite films

Sesame seed meal protein (SSMP)/nano‐clay composite films were prepared, and the physical properties of the films were determined. The SSMP film was prepared with 5 g of SSMP and 2 g of glycerol in 100 mL of film‐forming solution, and the tensile strength (TS), elongation (E) and water vapour permeability (WVP) of the SSMP film were 2.51 MP, 21.84% and 3.23 × 10^?9 g m m^?2s^?1 Pa^?1, respectively. Two types of nano‐clays were incorporated to enhance the physical properties of the SSMP film. The TSs of the SSMP film with 5% Cloisite Na⁺ and 7% Cloisite 10A were 6.32 and 5.76 MPa, respectively, and the WVPs of the SSMP nanocomposite films were 2.04 × 10^?9 g m m^?2s^?1 Pa^?1 compared with the SSMP film without nano‐clay, which was 3.23 × 10^?9 g m m^?2s^?1 Pa^?1. Therefore, these results indicate that the SSMP nanocomposite film can be applied in food packaging.     

Preparation and characterization of agar/clay nanocomposite films: the effect of clay type

Abstract: Agar‐based nanocomposite films with different types of nanoclays, such as Cloisite Na⁺, Cloisite 30B, and Cloisite 20A, were prepared using a solvent casting method, and their tensile, water vapor barrier, and antimicrobial properties were tested. Tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) of control agar film were 29.7 ± 1.7 MPa, 45.3 ± 9.6%, and (2.22 ± 0.19) × 10^?9 g·m/m²·s·Pa, respectively. All the film properties tested, including transmittance, tensile properties, WVP, and X‐ray diffraction patterns, indicated that Cloisite Na⁺ was the most compatible with agar matrix. TS of the nanocomposite films prepared with 5% Cloisite Na⁺ increased by 18%, while WVP of the nanocomposite films decreased by 24% through nanoclay compounding. Among the agar/clay nanocomposite films tested, only agar/Cloisite 30B nanocomposite film showed a bacteriostatic function against Listeria monocytogenes.     

Development and characterization of an active polyethylene film containing Lactobacillus curvatus CRL705 bacteriocins

The development and characterization of a bacteriocin-containing polyethylene-based film is described, incorporating lactocin 705 and lactocin AL705, produced by Lactobacillus curvatus CRL705, and nisin. Three different procedures to obtain lactocin 705 and AL705 solution were evaluated, with the partially purified aqueous bacteriocin solution showing the highest inhibitory activity against indicator strains (Lactobacillus plantarum CRL691 and Listeria innocua 7). Pouch contact, soaking and a contact method were compared for incorporating bacteriocins onto PE-based films. Contact between the PE film and bacteriocin solution was the most effective, resulting in a more uniform distribution of bacteriocins on the film surface and using less active solution. The minimal inhibitory concentration of bacteriocin solution was 267 AU cm^?3 (lactocin 705) and 2133 AU cm^?3 (lactocin AL705), while the minimal contact time was 1 h. When relative inhibition area for antilisterial activity of the active films was compared, those treated with L. curvatus CRL705 bacteriocins displayed higher inhibitory activity than nisin-treated films. Functional properties of active PE-films containing lactocin 705 and AL705 showed no differences compared with non-active control films. Bacteriocin-active PE-based films are shown to be highly effective in inhibiting growth of Listeria. The potential use of commercially available packaging films as bacteriocins carriers may benefit active-packaging systems.     

Original article: Use of nano‐clay (Cloisite Na+) improves tensile strength and vapour permeability in agar rich red algae (Gelidium corneum)–gelatin composite films

In this study, we aimed to improve the physical properties of Gelidium corneum–gelatin (GCG) film by including nano‐clay in the film‐forming solution and tested the antimicrobial properties of the thymol‐containing composite film as a packaging material for chicken breast. Addition of nano‐clay improved the physical properties of GCG film. The tensile strength of the GCG film containing 1% Cloisite Na⁺ was 38.13 MPa, compared to the 26.65 MPa for the GCG film. The water vapour permeability of the GCG film was 3.56 ng m m^?2sPa, while that of the GCG film with 1% Cloisite Na⁺ was 3.24 ng m m^?2sPa. Incorporation of thymol into the film had its antimicrobial activities against Escherichia coli O157:H7 and Listeria monocytogenes. When used to pack chicken breast, the GCG/nano‐clay film containing thymol inhibited microbial growth during storage.     

Antimicrobial Polylactic Acid Packaging Films against Listeria and Salmonella in Culture Medium and on Ready-to-Eat Meat

The contamination of Listeria monocytogenes and Salmonella spp. in ready-to-eat (RTE) meat products has been a concern for the meat industry. In this study, edible chitosan-acid solutions incorporating lauric arginate ester (LAE), sodium lactate (NaL), and sorbic acid (SA) alone or in combinations were developed and coated on polylactic acid (PLA) packaging films. Antimicrobial effects of coated PLA films on the growth of Listeria innocua, L. monocytogenes, and Salmonella Typhimurium in a culture medium (tryptic soy broth, TSB) and on the surface of meat samples were investigated. Antimicrobial PLA films containing 1.94 mg/cm² of chitosan and 1.94 μg/cm² of LAE were the most effective against both Listeria and Salmonella in TSB and reduced them to undetectable level (<0.69 log CFU/ml). The same PLA films with LAE significantly (p?L. innocua, L. monocytogenes, and S. Typhimurium on RTE meat during 3 and 5 weeks’ storage at 10 °C, achieving 2–3 log reduction of Listeria and 1–1.5 log reduction of Salmonella as compared with controls. PLA films coated with 1.94 mg/cm² of chitosan, 0.78 mg/cm² of NaL, and 0.12 mg/cm² of SA significantly reduced the growth of L. innocua but were less effective against Salmonella. The combination of NaL (0.78 mg/cm²) and SA (0.12 mg/cm²) with LAE (1.94 μg/cm²) did not generate additional or synergetic antimicrobial effect against Listeria or Salmonella on the meat surface. L. innocua had a similar sensitivity to the film treatments as L. monocytogenes, suggesting that L. innocua may be used as a surrogate of L. monocytogenes for further scaleup and validation studies. The film treatments were more effective against the microorganisms in TSB culture medium than in RTE meat, which suggests that in vivo studies are a necessary step to develop antimicrobial packaging for applications in foods.     

Characterisation of composite edible films based on wheat starch and whey‐protein isolate

Composite films prepared by casting wheat starch and whey‐protein isolate at proportions of 100–0%, 75–25%, 50–50%, 25–75% and 0–100% were characterised. Combination of both substances gave continuous and homogeneous films. The more the starch is in a film, the more dull is the appearance. The highest water adsorption was observed for pure whey‐protein films and the lowest for pure wheat starch films with the final water content of 0.264 and 0.324 g water g d.m.^?1, respectively. An exponential equation well fitted the experimental data of water vapour kinetics (R² ≥ 0.99). The highest values of thickness and elongation at break were observed for films obtained by blending of wheat starch and whey protein. With the increasing content of whey‐protein isolate, the values of the swelling index and tensile strength increased from 34.31% to 71.01% and from 2.29 to 8.90 MPa, respectively. The values of water vapour permeability depended on humidity conditions and decreased slightly with the increasing content of whey‐protein isolate.     

Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage

The microbial and physicochemical properties of edible coating blend based on turmeric starch and bovine gelatin on frankfurter sausage were studied during the product’s shelf life. Three edible films were prepared and their thermal, mechanical, and barrier properties evaluated one with turmeric starch (TF), one with gelatin (GF), and one with a blend of turmeric-starch and gelatin (BF). Physicochemical and bacteriostatic effects of the blend on the sausage were measured. Water vapor permeability (8.01 g day^?1 m^?2 atm^?1) and tensile strength of the BF showed intermediate values (5 MPa) compared with results of the films containing turmeric (5.88 g day^?1 m^?2 atm^?1; 4 MPa) or gelatin (13.4 g d^?1 m^?2 atm^?1; 13 MPa) separately. Tensile strength was higher to GF (13 MPa), lower value (4 MPa) was obtained to TF, and intermediate value to BF (5 MPa). Elastic modulus was lower to BF (85 MPa) when compared to TF (126 MPa) and GF (271 MPa). Elongation at break of BF (42%) was higher among the three edible films (TF 7% and GF 36%). Emulsion stability measured by thermal analysis in DSC showed complete miscibility to BF, observed through melting point of polymers. The effect of the turmeric-gelatin blend coating on sausages stored at 5 and 10 °C showed a significant (p ≥ 0.05) positive effect on decrease of microbial growth over 30 days. Physicochemical characteristics such as pH, texture profile, moisture, and color remained constant compared to control. Thus, the edible coating based on turmeric starch and gelatin blend is an alternative to replace the synthetic casing in frankfurter sausage.     

Antimicrobial activity of buckwheat starch films containing zinc oxide nanoparticles against Listeria monocytogenes on mushrooms

Buckwheat starch (BS) films containing zinc oxide nanoparticles (ZnO‐N; 0%, 1.5%, 3% and 4.5%) were prepared, and their physical, optical and antimicrobial properties were examined. As ZnO‐N content increased from 0% to 4.5%, TS increased from 14.99 to 19.09 MPa and E decreased from 25.60% to 20.65%. In addition, L* and a* values decreased, whereas b*, ΔE and opacity increased. Regarding antimicrobial activity, the BS/ZnO‐N films had the reductions of 2.96–3.74 log CFU mL^?1 against Listeria monocytogenes after 8 h based on viable cell count assay. The BS film containing 3% ZnO‐N, an optimal concentration chosen in this study, was applied to fresh‐cut mushroom packaging, and the film exhibited antimicrobial activity against L. monocytogenes, resulting in a reduction of 0.86 log CFU g^?1 after 6 days of storage. Thus, these results indicate that the BS/ZnO‐N film can be used as a biodegradable packaging material.     

Effect of Molecular Weight,Acid, and Plasticizer on the Physicochemical and Antibacterial Properties of β‐Chitosan Based Films

Abstract: Effects of chitosan molecular weight (1815 and 366 kDa), type of acid (1% acetic, formic, and propionic acid, or 0.5% lactic acid) and plasticizer (0, 25% glycerol or sorbital w/w chitosan) on the mechanical, water barrier, and antibacterial properties of β‐chitosan films were investigated. Tensile strength (TS) of high molecular weight (Hw) films was 53% higher than that of low molecular weight (Lw) ones, acetate, and propionate films had the highest TS (43 and 40 MPa) among tested acids, and plasticizer‐reduced film TS 34%. Film elongation at break (EL) was higher in Hw films than in Lw ones, in which formate and acetate films were the highest (9% and 8%, respectively), and plasticizer increased the film EL 128%. Molecular weight of chitosan did not influence water vapor permeability (WVP) of the films. Acetate and propionate films had lower WVP than other acid types of films, and plasticizer increased film WVP about 35%. No difference was found between glycerol and sorbitol films in terms of film mechanical and water barrier properties. Lw β‐chitosan films showed significant antibacterial activity against E. coli and L. innocua. This study demonstrated that β‐chitosan films are compatible to α‐chitosan films in physicochemical properties and antibacterial activity, yet with simple sample preparation. Practical Application: β‐chitosan based edible films at molecular weight of about 300 kDa showed great antibacterial activity against Gram‐positive and Gram‐negative bacteria. The films have similar mechanical and water barrier properties to α‐chitosan based films at the similar molecular weight, but simple sample preparation procedures and more attractive color. The release of active chitosan fragment from the film matrix acts as an antibacterial agent, making β‐chitosan films suitable as intelligent food wraps or coatings for a wide range of food products to control moisture loss and prevent surface bacterial growth.     

Liquid and vapour water transfer through whey protein/lipid emulsion films

BACKGROUND: Edible films and coatings based on protein/lipid combinations are among the new products being developed in order to reduce the use of plastic packaging polymers for food applications. This study was conducted to determine the effect of rapeseed oil on selected physicochemical properties of cast whey protein films. RESULTS: Films were cast from heated (80 °C for 30 min) aqueous solutions of whey protein isolate (WPI, 100 g kg^?1 of water) containing glycerol (50 g kg^?1 of WPI) as a plasticiser and different levels of added rapeseed oil (0, 1, 2, 3 and 4% w/w of WPI). Measurements of film microstructure, laser light‐scattering granulometry, differential scanning calorimetry, wetting properties and water vapour permeability (WVP) were made. The emulsion structure in the film suspension changed significantly during drying, with oil creaming and coalescence occurring. Increasing oil concentration led to a 2.5‐fold increase in surface hydrophobicity and decreases in WVP and denaturation temperature (T_max). CONCLUSION: Film structure and surface properties explain the moisture absorption and film swelling as a function of moisture level and time and consequently the WVP behaviour. Small amounts of rapeseed oil favourably affect the WVP of WPI films, particularly at higher humidities. Copyright © 2010 Society of Chemical Industry     

Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

This study mainly evaluated the physical properties of kafirin‐quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.4% (wt/vol), the film had the highest tensile strength (4.96 ± 1.23 MPa), the lowest water vapor permeability (1.08 ± 0.09 g·mm·m^?2·h·KPa^?1) and water solubility (22.02 ± 0.45%). Moreover, compared with the pure kafirin and polythylene films, KQ films could effectively inhibit the cod meat deterioration by restraining the growth of microorganisms and decreasing TVB‐N and TBARs. The KQ_0.4% film was the best to prolong the shelf life of cod fillets during cold storage. Therefore, KQ edible films could be used as a potential food packaging material to protect and retain the quality of aquatic products.     

Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability,mechanical properties and transparency of chitosan films

The effect of carp oil incorporation on properties of chitosan films was evaluated. Chitosan and carp oil were obtained from shrimp wastes and viscera respectively. Tests were performed with different values of chitosan: oil ratios, agitation rates, homogenisation times and pH. The optimum conditions for stability of the film–forming dispersions were of 20,000 rpm at 10 min, and 10:1 ratio of chitosan:oil. The highest values of tensile strength and elongation percentage (%E) of films were obtained at pH 3.5. The addition of carp oil in the chitosan films (10:1 ratio) showed an increase in the resistance to diffusion of water vapour (1.7 g mm m^?2 day^?1 kPa^?1) in relation to pure chitosan films (4.1 g mm m^?2 day^?1 kPa^?1). However, pure chitosan films showed better mechanical properties (38 MPa and%E 18%) and transparency than films of chitosan:oil (20.4 MPa and 8.8%).     

Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films

This study assessed the film‐forming abilities of six types of proteins, as well as six types of polysaccharides at various concentrations (proteins: 0–16%; polysaccharides: 0–4%) and heating temperatures (60–80 °C). Biopolymer films evaluated included: sodium caseinate (SC), whey protein isolate (WPI), gelatine (G); caboxymethyl cellulose (CMC), sodium alginate (SA) and potato starch (PS). Screening trials showed that optimal film‐forming conditions were achieved using SC and G (4% and 8%), WPI (8% and 12%), PS, CMC (2% and 3%) or SA (1% and 1.5%) solutions heated to 80 °C in combination with 50% (w/w) glycerol. Films manufactured from 1.5% SA, 8% G and 3% CMC had the highest tensile strength (24.88 MPa); flexibility (89.69%)/tear strength (0.30 N) and puncture resistance (22.66 N), respectively. SC, WPI and G‐based films were more resistant to solvent than SA, CMC and PS. Film permeability to water vapour and oxygen decreased in the order: 12% WPI to 1% SA and 12% WPI to 1% SA. All films tested were impermeable to oil.