Edible films based on potato starch, chitosan and Aloe vera gel (AV) as modifiers were evaluated towards their potential application in food or cosmetics industry. The films, with different AV gel concentration were prepared by casting method. The influence of UV radiation on samples chemical structure was analyzed. The surface morphology was observed with AFM method. The chemical structure and molecular arrangement of mixture components were analyzed with ATR–FTIR spectroscopy and X-ray diffraction. Hydrogen bond interactions among the film components, conformational rearrangements as well as changes in crystallinity degree were confirmed. A study of thermal resistance showed the delay of degradation observed together with an increase AV gel amount and after UV-irradiation. The hydrophilic character of the samples was proved. Water solubility slightly depends on the AV concentration in films, and it decrease after UV-irradiation. All the samples with AV gain the increase resistance to microbial action.

Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.