Effect of chitin nanocrystals on the barrier and mechanical properties of egg white protein films

Abstract

The use of ChNCs not affected the OTR of EWP films but reduced the WVTR, with the maximum found when they were added in a liquid dispersion at 2%. • The addition of ChNCs in the EWP film-forming solution resulted in a reduction of elongation until film breakage. This led to an increase in the modulus of elasticity, which translates into an increase in film stiffness. • Reinforcing EWP films with ChNCs enhances some properties of those films, increasing the possible application as food packaging.