Abstract:

Response surface methodology (RSM) was adopted to optimize the mass fraction of corn starch, chitosan and
glycerol in corn starch-chitosan edible films by measuring mechanical properties (elongation and tensile strength) and water
vapor permeability (WVP). A quadratic response surface model was established. The optimal levels of corn starch, chitosan
and glycerol were 3.71%, 0.95% and 0.64% for the highest tensile strength of edible films; 3.82%, 0.50% and 1.00% for the
highest elongation; and 3.52%, 0.52% and 0.50% for the smallest WVP, respectively. Edible films consisting of 3.50% corn
starch, 0.50% chitosan and 0.67% glycerol showed the best properties of tensile strength, elongation at rupture and water
vapor permeability (WVP).

Key words: corn starch, chitosan, response surface methodology, mechanical properties, water vapor permeability (WVP)