ABSTRACT
Edible coatings and films may help preserve freshness and improve the shelf life of fresh food while reducing microbial development. These coatings are highly useful in the safe transportation, storage, and display of a wide range of fresh goods. Hydrocolloids, as opposed to hydrophobic compounds, are more likely to have better mechanical properties in edible films and coatings. They also do a fantastic job of preventing the exchange of carbon dioxide and oxygen. In recent years, alginate has gained a lot of interest as a source of film-forming components. Alginate is a water-soluble polymer made from the cell walls of brown algae. The development and qualities of alginates-based films, as well as their usefulness in maintaining the quality and shelf life of a broad variety of foods, including fruits and vegetables, frozen and fried meals, meat and poultry, food packaging, food industry, and in pharmaceutical industries, are discussed in this chapter. It also examines the future scope of alginate as a film and coating on various foods, as well as potential problems.
