Recently, the use of natural antimicrobial compounds has been considered rather than artificial ingredients. Chitosan is a non-toxic, natural, polysaccharide derived from chitin and has the potential to be used as an antimicrobial component. It has a strong antimicrobial effect against fungi, gram-positive and gram-negative bacteria, as well as the ability to absorb heavy metal ions. Chitosan is not only used for edible coating, but can also be combined with other packaging materials in order to increase the shelf-life of foods. Nano-fibers are defined as one-dimensional materials with a diameter of less than 1 micron. Electrospining is the simplest method for producing nanofibers in the industrial scale. Recently, nuzzle-less Electrospining device has been introduced as an Electrospining technology, with the goal of producing an industrial-scale nanofibre in compact space. Theoretical studies have shown that the production of nanofibers with a Nozzle-less electrospining device increases the speed of fiber production. Today one of the most important concerns in the world is the environmental damage caused by the accumulation of non-biodegradable plastics. A big amount of this waste is related to the polymers used in food packaging. In recent years, food industry experts have sought to find suitable biodegradable alternatives for synthetic polymers. Biodegradable edible films can replace modern synthesis packages. nozzle-less Electrospining device was set up with pure gelatin solutions, pure chitosan and various ratios of chitosan and gelatin. Nanofibres with chitosan/gelatin ratios of 1:6 and 1:4 were produced at voltage of 17, 19 and 21 kV. scanning electron microscopy showed, the best nanofibers had diameter of 96.26 ± 34.44. Gelatin DSC result indicated, two Endothermic peak for water loss and melting, and chitosan had an endothermic and exothermic peak for water evaporation and polymer decomposition was observed. The DSC analysis showed that the thermal resistance of the fiber was higher than ingredients. In the analysis of ATR-FTIR, the main peaks of ingredients was observed. In the ATR-FTIR analysis of chitosan tree peaks of Sugar structure in 1,000 nm were observed. peaks i 2870 and 3300 nm was Related to the C-H groups of alcan and alkin tensile strengths. In the ATR-FTIR analysis of gelatin at 1640 and 3280 mn two peaks were observed for amine type I and the C-H strechiy group alkin. The results showed the chemical reaction between ingredients have not been happened. The produced nanofiber was used to prepare the gluten edible film and analysis of moisture, thickness, solubility, traarency, color, water vapor permeability, and mechanical properties were performed and the results showed that addition of chitosan/gelatin nanofibers to the biodegradable gluten film enhances Solubility, mechanical properties and increase water vapor permeability of edible film. Keywords: Chitosan, Edible film, Electrospinning, Gluten, Nanofibers