ABSTRACT
EDIBLE biopolymer films have been a subject of intense interest in recentyears because of consumer demands for food quality, convenience, and safety, as well as the necessity of improving recyclability and biodegradability of packaging. Protective, edible coatings can simplify packaging systems, thus improving recyclability of conventional packaging. Edible films and coatings prevent quality changes in foods by acting as barriers to moisture, oxygen, oil, and aroma migration between adjacent food components and/or between the food and the environment (Guilbert, 1986; Kester and Fennema, 1986; Krochta, 1992). The overall packaging requirement could also be reduced whenever an edible film can act as an efficient barrier to mass transfer and/or enhance mechanical integrity of the food (Krochta, 1997a). In addition, edible films and coatings can carry food additives, such as antimicrobials, flavors, or antioxidants.
