Preparation of chitosan-based composite films with GG/QSM addition and investigation of their properties

This study aims to produce chitosan (CH)-based composite films using CH, guar gum (GG), and quince seed mucilage (QSM) and to investigate the physicochemical, barrier, optical, mechanical, thermal, and microstructural properties of these films. CH-based composite films were fabricated by including three concentrations of GG and QSM (20–40%, v/v). Scanning electron microscopic analysis revealed that all composite films exhibited smooth and homogeneous surface morphologies, indicating good compatibility among the components. Fourier-transform infrared spectroscopy confirmed the formation of hydrogen bond interactions between constituent polymers. Differential scanning calorimetry demonstrated enhanced thermal stability in composite films relative to CH film. Optical property measurements indicated higher opacity values for all composite films compared to the CH film. Compared to the CH control film, the CH-GG-QSM1 composite film exhibits the lowest water solubility (WS) and water vapor permeability (WVP) values, while the CH-GG-QSM3 film exhibits the lowest moisture content (MC). Tensile strength (TS) of the CH-GG-QSM2 film increased by 14.58%, from 11.45 MPa to 13.12 MPa, while its elongation at break decreased by 3.28%, from 14.70% to 11.42%. At the same time, while the MC, WS and WVP values of the CH-GG-QSM2 composite film decreased compared to the CH film, it was determined that this composite film exhibited the best physicochemical properties. Strong linear correlations between physicochemical properties of composite films are determined using Pearson’s correlation analysis. These findings indicate that the produced CH-GG-QSM composite films possess enhanced WVP, thermal stability, and optical properties. Consequently, they can demonstrate significant potential for application as edible packaging materials, particularly for preserving fruits, vegetables, and food products.