Development and characterization of edible chitosan/olive oil emulsion films

► We prepare plasticized chitosan-olive oil emulsion films aimed as food packaging. ► The stability of the emulsions was high due to the emulsifying property of chitosan. ► Homogeneous, thin and translucent films were obtained using up to 15 wt% olive oil. ► Strong lipid-carbohydrate interactions led to enhanced tensile properties. ► Moisture sorption and diffusion through the films decreased as oil content increases.