ABSTRACT
Bioactive lms and coatings show the benets of using natural antioxidants incorporated to improve the antioxidant/antibrowning activities and the barrier properties to O2, CO2, water vapor, and light. Natural extracts, polyphenol compounds, and vitamins having antioxidant capacity, incorporated in edible lms and coatings, represent a new approach to solve the detrimental impact of oxygen on lms and fresh food. In good correlation with food and health studies, it is interesting to keep in mind that the current trend is the use of the natural antioxidant products, whose activities take place not only in the packaged food but also as nutraceuticals, once the food has been ingested. Outcomes of these studies can help develop new food products with better antioxidant activity, sensorial quality, and benecial health aspects.
