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One of the most critical challenges for the food packaging industry to overcome is the development of biodegradable coatings from renewable sources. In this work, purple yam starch (PYS), chitosan (CS), and glycerol were blended to obtain biodegradable films for characterization as intended food coatings. The films had a homogeneous surface, and the amount of CS highly influenced the film thickness. Infrared spectroscopy indicated hydrogen bond interactions between PYS and CS in the films. Thermogram data suggested that glycerol contribu
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