Packaging films are often used to protect food from physical, microbiological, and environmental contamination. Nonetheless, most traditional packaging films today are made from petroleum-derived polymers, including polyethylene, polypropylene, and polystyrene. These nonrenewable resources harm the environment because they cannot decompose naturally and can lead to pollution [1]. On the other hand, certain film-forming components can accumulate in food due to environmental migration and bioconcentration, causing potential food safety problems [2]. As a result, many nations have imposed “Plastic Restrictions” to address these rising difficulties while encouraging the use of packaging films manufactured from natural biomaterials such as proteins, polysaccharides, and lipids. This shift away from petroleum-based polymers solves environmental issues and helps to achieve carbon neutrality [3].

Chitosan, a common and abundant polysaccharide found in many natural polymers, has recently received much attention [4]. Chitosan, a deacetylated derivative of chitin, is mainly composed of β-(1, 4)-2-acetamido-d-glucose and β-(1,4) -2-amino-d-glucose. Chitosan is famous for its unique characteristics obtained from reactive groups -OH and -NH2. These groups allow for chemical changes and have a role in biological activities, increasing their potential for use in various applications [5].

Because of its diverse biological attributes, film-forming ability, biodegradability, and other properties, chitosan has been explored as a spray, dip, coating, or wrapping for packaging and a preservation strategy in food processing [6]. Despite these advantages, the practical and commercial application of chitosan films is hampered by their inherently poor mechanical qualities, limited barrier capabilities, and sensitivity to moisture [7]. The principal method for improving the properties of chitosan films has been to mix them with biopolymers such as gelatine, zein, and cellulose, to name a few [8].

Knowing cellulose is the most abundant organic substance on the planet, cellulose-based films have been developed in response to the growing demand for natural-material packaging. Among all cellulose derivative sources, hydroxypropyl cellulose (CE) is a promising possibility that has only been evaluated in a few studies for its ability to form an edible film that works as a food protector [9]. Since CE is a hydrophilic, nonionic, linear thread-like polymer with exceptional biocompatibility, flexibility, edibility, and stability, it has garnered significant interest and usage, particularly in pharmacy and medicine [10].

However, CE has received little attention as a biofilm-forming substance despite its unusual features. Additionally, to the best of our knowledge, there is a dearth of published scientific research on viscosity's influence on the properties of films. As a result, this study aimed to develop a biodegradable film from a mixture of CE and chitosan and investigate how cellulose viscosity affected the film's properties. The films were characterized by scanning electron microscopy, X-ray diffraction, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. Furthermore, a comprehensive analysis was conducted to compare the films based on their physical characteristics, mechanical attributes, and barrier capabilities.