Application of transglutaminase in preparateion of chitosan-based edible films

The production of biodegradable and edible films with appropriate mechanical characteristics and gas barrier properties represents one of the most important challenges in the field of food packaging. Edible films provide foods with physical protection and reduce loss of their moisture, restrict absorption of oxygen, lessen migration of lipids, as well. Natural polymers, like carbohydrates and proteins, offer the greatest opportunities as component of edible films since their biodegradability and environmental compatibility are assured and they can also supplement the nutritional value of specific foods. However, excessive water solubility and poor water vapor barrier properties, and often poor mechanical resistance, have limited their applications. Numerous studies have been carried out to improve their properties by preparing composite and multi-layered films or by physically and chemically crosslinking of their components. In the present review we summarize the application of transglutaminase in preparation of chitosan-based edible films and its effect on mechanical and barrier properties of produced films.