ABSTRACT
In this world of ever-increasing consumers and commercialization, where health is also one of the concerns being kept in mind, edible films and coatings have become successful in making their space due to high mechanical strength, protective tendency, and biodegradability. However, they still face shortcomings, such as poor moisture resistance due to their hydrophilic nature. Since fatty acids (or lipids) are water-repelling substances, their incorporation as coatings or emulsion into edible layers has led scientists to reach a step ahead in food science research. They have also provided evidence of exhibiting antimicrobial and antibacterial properties. This chapter summarizes ways of lipid incorporation into edible coatings and films and how this strategy has improved their mechanical and other physicochemical properties to make them a better use in food industries.
