title: "EVALUATION OF A CROSS-LINKING AGENT IN THE PREPARATION OF FILMS BASED ON CHITOSAN AND PECTIN FOR FOOD PACKAGING APPLICATIONS "
abstract: The development of edible films applied to fruits and vegetables postharvest have generated recent advances regarding the synergistic effect of components on the shelf life of products. Currently, there are edible films made by combining several biopolymers, including chitosan, starch, pectin, alginate, among others. The application of physical barriers, such as films, on the surface of fruits can regulate the permeability to O2, CO2, and water vapor, delaying the natural process of physiologica
journal: Cellulose Chemistry and Technology