Production of physically cross-linked biopolymer systems
(PCBS)
is attracting scientific and industrial attention due to its proven
potential for applications in, for example, food, food packaging,
food preservation, pharmaceuticals, and cosmetic industries. Its production
versatility allows obtaining products in the form of films, powders,
lyophilized products, edible coatings, and gel beads, among others.
This review presents different methods for obtaining, characterizing,
and applying these PCBS designed and produced using chitosan (CH)
and hydroxycinnamic acids (HAs), resulting exclusively from noncovalent
interactions. Each variable characterizing each component of the PCBS
is evaluated, gaining a better understanding of their roles. The influence
of different molecular weights, viscosities, and degree of deacetylation
among other variables belonging to the biopolymer is presented, while
the role of the type, amount, and position of the substituent groups
on the HAs is shown using caffeic, ferulic, coumaric, chlorogenic,
and rosmarinic acids as physical cross-linkers. The molar ratio between
HAs and CH is a key factor when forming PCBS and in determining their
final properties. Thus, we provide a comprehensive study of these
PCBS obtained using CH and HAs, highlighting their environmental and
sustainable aspects. Benefits from a materials standpoint regarding
their competitive barrier effects and mechanical and thermal properties
are also emphasized, especially toward their food packaging and food
preservation applications.