ABSTRACT
Edible lms and coatings are used to improve food appearance and shelf life by preventing chemical, physical, or biological damage (Fabra et al., 2009). Furthermore, edible lms formed as coatings or placed between food components provide possibilities for improving the quality of heterogeneous foods by limiting the migration of moisture, lipids, avors/aromas, and colors between food components, carrying food ingredients (antimicrobials, antioxidants, nutraceuticals, etc.), and/or improving the mechanical integrity or handling characteristics (Krochta, 1992). Edible lms are generally good barriers to oxygen at low and intermediate relative humidity (RH) and present selective permeability to gases (high CO2/O2 permeability relationship in comparison with other synthetic polymers). The main drawback of edible lms and coatings is their great sensitivity to water, which causes their mechanical properties, their oxygen barrier, and even their integrity to be seriously compromised (Hernandez-Munoz et al., 2005). Besides the mere use as packaging, edible lms and coatings may be a design or form part of the food, contributing to product development with great imagination and fantasy. Thanks to its versatility and adaptability, as well as to the possibility of including a large number of compounds of various natures (aromas, colorants, etc.).
