{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:58:58Z","timestamp":1777643938625,"version":"3.51.4"},"reference-count":31,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2013,11,27]],"date-time":"2013-11-27T00:00:00Z","timestamp":1385510400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2015,3]]},"abstract":"<jats:p>Chitosan-based edible films were prepared and subjected to cross-linking reactions using sodium tripolyphosphate and\/or to beeswax coating on both films interfaces. In addition, chitosan\u2013beeswax emulsion-based films were produced. The goal of these modifications of the chitosan films was the improvement of their barrier to water vapor and to decrease their affinity to liquid water maintaining or improving the mechanical and optical properties of the original chitosan films. The cross-linking with tripolyphosphate decreased both the water vapor permeability and the water absorption capacity to about 55% and 50% of that of the original chitosan films, respectively. However, there was an increase in the films stiffness, revealed by the increased Young modulus from 42\u2009kPa up to 336\u2009kPa. The multilayered wax\u2013chitosan\u2013wax films exhibited a similar improvement of the barrier properties to water vapor, with the advantage of maintaining the mechanical properties of the original chitosan films. However, these wax-coated films showed a higher water absorption capacity, which is believed to be a consequence of water entry into small pores between the film and the wax layers. Regarding the film samples subjected to cross-linking and further coating with beeswax, a similar behavior as the uncoated cross-linked films was observed. The emulsion-based composite films were characterized by a substantial decrease of the water vapor permeability (40%), along with a decrease in their stiffness. Regarding the optical properties, all films presented a yellowish color with similar values of lightness, chroma, and hue.<\/jats:p>","DOI":"10.1177\/1082013213511807","type":"journal-article","created":{"date-parts":[[2013,11,27]],"date-time":"2013-11-27T22:32:18Z","timestamp":1385591538000},"page":"83-93","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":47,"title":["Characterization of multilayered and composite edible films from chitosan and beeswax"],"prefix":"10.1177","volume":"21","author":[{"given":"Elena","family":"Velickova","sequence":"first","affiliation":[{"name":"Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia"}]},{"given":"Eleonora","family":"Winkelhausen","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia"}]},{"given":"Slobodanka","family":"Kuzmanova","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Biotechnology, University SS.Cyril and Methodius, Republic of Macedonia"}]},{"given":"Margarida","family":"Mold\u00e3o-Martins","sequence":"additional","affiliation":[{"name":"CEER\u2013Biosystems Engineering, Instituto Superior de Agronomia, Universidade T\u00e9cnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]},{"given":"Vitor D","family":"Alves","sequence":"additional","affiliation":[{"name":"CEER\u2013Biosystems Engineering, Instituto Superior de Agronomia, Universidade T\u00e9cnica de Lisboa, Tapada da Ajuda, Lisboa, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2013,11,27]]},"reference":[{"key":"bibr1-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2009.08.002"},{"key":"bibr2-1082013213511807","unstructured":"ASTM D5229\/D2229M. (2004). Standard test methods for moisture absorption properties and equilibrium conditioning of polymer matrix composite materials.\n                      Annual Book of Standards\n                      , vol. 15.03."},{"key":"bibr3-1082013213511807","unstructured":"ASTM D882-91. (1996). Standard test methods for tensile properties of thin plastic sheeting.\n                      Annual Book of Standards\n                      , vol. 08.01."},{"key":"bibr4-1082013213511807","unstructured":"ASTM E96\/E96M-12. (1993). Standard test methods for water vapour transmission of materials.\n                      Annual Book of Standards\n                      , vol. 04.06."},{"key":"bibr5-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1002\/star.200700701"},{"key":"bibr6-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1978.tb00809.x"},{"key":"bibr7-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802145724"},{"key":"bibr8-1082013213511807","first-page":"1669","volume":"19","author":"Chowdhury T","year":"2012","journal-title":"International Food Research Journal"},{"key":"bibr9-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1995.tb01370.x"},{"key":"bibr10-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1002\/app.35188"},{"key":"bibr11-1082013213511807","unstructured":"Food and Drug Administration. (2012). Food for human consumption. In: U.S. Food and Drug Administration (eds).\n                      Code of Federal Regulations\n                      , vol. 3, pp.21CFR182.1810."},{"key":"bibr12-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2004.03.003"},{"key":"bibr13-1082013213511807","doi-asserted-by":"publisher","DOI":"10.1002\/app.13218"},{"key":"bibr14-1082013213511807","first-page":"47","volume":"40","author":"Kester JJ","year":"1986","journal-title":"Food Technology"},{"key":"bibr15-1082013213511807","unstructured":"Liu C, Bai R and Nan L. (2004). 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