Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

The development of films from fruit purees head to a new strategy for plastic processing from natural resources. The over-ripe or even waste banana can be adequately prepared for batch films processed with reasonable mechanical and barrier properties, suitable for applications in the food segment. The addition of small fractions of chitosan nanoparticles, form nanocomposites enhancing mechanical and thermal stability broadening potential film applications.