ABSTRACT
Edible lms and coatings (EFCs) based on polysaccharides, proteins, or lipids can be applied to most foodstuffs in order to increase the shelf life and to enhance food quality, stability, and safety. Thus, EFCs are used on fresh and processed food products to delay moisture loss, to reduce lipid oxidation and decoloration, and to improve the appearance of the product. In addition, these matrices can be used as carriers of antimicrobials to improve the safety and extend the shelf life of food systems (Alvarez et al., 2013; Gennadios et al., 1997; Gómez-Estaca et al., 2009; Quintavalla and Vicini, 2002).
