Study of contact angle, wettability and water vapor permeability in carboxymethylcellulose (CMC) based film with murta leaves (Ugni molinae Turcz) extract

► Edible films and coatings with antioxidant compounds can improve the food quality and safety. ► An adequate film design includes an adequate control of wettability and water barrier properties. ► The surface tension of the solid affects the spread properties of film solution. ► The dispersive component of skins surface tension was key in the wettability. ► The murta leaves extract used did not modify the film solution and the studied film properties.