Table 2.

Effect of polysaccharides combinations on the properties of the based on films and coatings as well as on the food products

Polysaccharides combination	Effects	Referenes
Rice starch/chitosan	Improved vapor barrier capability; reduced water solubility; increased tensile strength and reduced film elasticity	Bourtoom and Chinnan (2008)
Cellulose/chitosan	Improved vapor barrier ability; antimicrobial activity against Escherichia coli and Staphylococcus aureus	Wu et al. (2004)
CMC/chitosan	Improved barrier properties; increased mechanical strength and resistance of the coating to water	Arnon et al. (2015)
Manioc starch/CMC	Reduced solubility in water; improved mechanical characteristics: increased tensile strength, reduced elongation at break	Tongdeesoontorn et al. (2011)
Sodium alginate/MC	Improvement of gas and vapor barrier properties of coatings	Maftoonazad et al. (2008)
Sodium alginate/cellulose	Improved vapor barrier ability; oil resistance; increased tensile strength	Sirviö et al. (2014)
Chitosan/guar	Good vapor barrier properties; decreased permeability to O2; increased tear and puncture strength; antimicrobial activity against Escherichia coli and Staphylococcus aureus	Rao et al. (2010)
Pea starch/guar	Improved vapor barrier capability; reduced water solubility; increased tear and puncture strength due to increased film density	Saberi et al. (2016, 2017)