Multilayer Edible Fresh–keeping Films’ Characterization and Their Preservation Effect

Abstract Edible films help to extend the shelf‐life of fruits by preventing moisture loss and improving other aspects that related to the complex postharvest process of fruits. The layer‐by‐layer (LBL) deposition method offers a promising way to prepare functional multilayer films with controllable properties. In this study, three types of edible films based on chitosan (CS), sodium alginate (SA), sodium carboxymethyl cellulose (CMC) and sodium polyacrylate (PAAS) were fabricated using the LBL technique. Properties such as morphology, water solubility, water permeability, mechanically properties and transmittance were studied on the films. Glycerol (Gly) was added to the surface of these films. Gly increased the smoothness and transmittance of films and decreased the edible films’ water solubility, water vapor permeability and tensile strength. Films formed with CMC, CS and glycerol showed the best performance in the preservation effect of tangerines, as firmness and weight loss ratio inhibition were observed on tangerines coated with (CMC/CS) 3 /Gly film.