ABSTRACT
This chapter is about methods to obtain biopolymers and their application in edible packaging for foods. Different processes to extract biopolymers and obtain edible coatings and films have been developed to increase the postharvest shelf life of food products and minimally 392processed. This chapter included a description of processes focused on extracting natural biopolymers, as polysaccharides, proteins, lipids. The properties (e.g., gases and humidity barrier ability) of edible coatings and films to reduce the deterioration of vegetable products are acutely examined. Also, this work reviews the parameters that alter the stability of edible packaging.
