###### Abstract  
The aim of this study was to produce innovative edible films and coatings with various combinations of materials, in order to achieve the best possible resulting properties. More specifically, the effect of cellulose nanocrystals (CNC) or beta-cyclodextrinrin (CD) addition to chitosan (CH) films and the development of composite CH-CNC-CD films were investigated. According to the results, most properties of both CH-CNC and CH-CD edible films were improved. The viscosity of the solutions was decreased up to 50% while the surface tension was minimally changed even at high levels of CNC or CD addition. Furthermore, oxygen and water vapor permeability of the CH-CNC and the CH-CD edible films was decreased, whereas transparency and heterogeneity were increased. On the other hand, the study of the composite CH-CNC-CD films, showed that CNC improved viscosity, supporting thus the coating procedure. Moreover, CNC led to more stable structures with enhanced mechanical properties. Finally, CD mostly contributed to the improvement of the optical properties (lighter color and increased transparency). chitosan; cellulose nanocrystals; beta-cyclodextrinrin; composite edible films; edible films properties +
Footnote †: journal: Applied  
effective barriers against O\({}_{2}\) and CO\({}_{2}\), but not for water. Proteins have satisfactory mechanical properties as well. Lipids, such as paraffin wax and beeswax, are excellent barriers against moisture migration, but they present some disadvantages such as fragility, lack of homogeneity and presence of holes and cracks on the surface of the coating [4; 10]. It is clear from the above, that edible films or coatings consisting of only one component may present deficiencies in some of their properties. Therefore, the development of composite films is proposed, as the combination of two or more components, preferably from different categories, can significantly improve their individual properties [4; 5; 10; 11; 12]. For example, the low mechanical strength of lipids can be enhanced by the addition of water-soluble proteins or polysaccharides (hydrocolloids) [9]. More specifically, mixing of gelatin with chitosan results in improved barrier properties [13]. The addition of a second component may, also, be selected to provide antimicrobial or/and antioxidant activity [14]. Based on the above, the current study investigates the use of chitosan (CH), beta-cyclodextrinn (CD) and cellulose nanocrystals (CNC) for the development of efficient composite edible films and coatings. Chitosan has the ability to form edible films and coatings with advanced mechanical properties. Beta-cyclodextrinnrin, on the other hand, can provide homogeneity, transparency and higher mechanical properties [6; 7; 15; 16; 17]. In the recent years, the use of nanomaterials is also investigated, in order to provide enhanced or even new properties to the edible films and coatings [18; 19; 20; 21]. The nanomaterials have specific physical, optical and chemical properties. In addition, they can be synthesized to improve the performance of conventional materials, due to their particle size and their large surface area in respect to their shape. More specifically, the addition of nanomaterials, such as nano-starch or cellulose nanocrystals, may modify several properties such as flexibility, durability, thermal stability, barrier properties, and mechanical properties [3; 22; 23; 24]. The nanomaterials, due to their size, offer a new way of modifying the gas transport in natural products, while increasing the mechanical resistance, transparency, functionality, and antioxidant and antimicrobial activity. Nano-systems are more stable and biologically active, allowing the incorporation of hydrophobic and/or active substances, without particularly affecting the final appearance or transparency [24; 25; 26].