Review on Enhancing the Physicomechanical Properties of Chitosan and Konjac Glucomannan Edible Films with Pickering Emulsions Containing Essential Oils for Sustainable Food Packaging

Pickering emulsion-based edible films are gaining attention as sustainable food packaging materials due to their ability to improve mechanical strength and moisture resistance. Chitosan (CS) and konjac glucomannan (KGM) are widely used biopolymers in edible films, but chitosan films are brittle, while KGM films have poor mechanical strength and high moisture sensitivity. Incorporating Pickering emulsions (PEs) containing essential oils into CS and KGM films can significantly enhance flexibility, tensile strength, and water vapor resistance, making them more effective for food preservation. This review explores the physicomechanical properties of CS and KGM films containing Pickering emulsions, focusing on tensile strength, elongation at break, water vapor permeability, and moisture retention. The findings indicate that solid stabilizing particles in PEs reinforce the polymer network, increasing tensile strength, while essential oils improve flexibility but may reduce strength at higher concentrations. Additionally, the hydrophobic nature of essential oils and the physical barrier effect of PEs reduce water absorption and solubility, enhancing the film’s durability in humid environments. Despite growing research, there is currently no comprehensive review that systematically examines how Pickering emulsions affect the mechanical and moisture barrier properties of CS and KGM films, highlighting a significant knowledge gap. Therefore, this review is essential to consolidate existing findings, clarify the mechanisms involved, and provide guidance for optimizing edible film formulations for improved food packaging applications.

کلیدواژه ها:

Pickering emulsions ، Edible films ، Chitosan (CS) ، Konjac glucomannan (KGM) ، essential oils