The influence of <i>Aloe vera</i> gel incorporation on the physicochemical and mechanical properties of banana starch‐chitosan edible films

Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.