Chitosan based edible films and coatings: a review.

By M. Elsabee, E. Abdou. Materials Science and Engineering C: Materials for Biological Applications, 2013

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Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment (2018, background): “The difference is that the acetamide group replaces the secondary hydroxyl group of the second carbon atom in the hexose repeat unit.([44]) Chitin is deacetylated in the presence of a base and chitosan is formed.”
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “Some authors have drawn theories based on: (i) interactions by electrostatic forces between chitosan amine groups and microbial cell membranes; (ii) the action of chitosan as a chelating agent; (iii) the penetration of low molecular weight chitosan molecules through the cell membrane; or (iv) modifi”
Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, background): “However, due to high water vapour permeability, their use as edible films is limited, especially in humid environments [127,134].”