ABSTRACT
ACTIVE packaging technologies involve interactions between the food, thepackaging (or coating) material, and the internal gaseous atmosphere to extend the shelf life of foods while maintaining their quality and safety (Labuza and Breene, 1988). In general, active food packaging can provide several functions that do not exist in conventional packaging systems. Antimicrobial, edible films and coatings have two characteristic functions compared to the conventional barrier and protective functions of food packaging systems. These functions are antimicrobial activity and edibility/biodegradability. In addition to antimicrobial activity, possible functions include scavenging of oxygen, moisture, or ethanol, and emission of ethanol (Floros et al., 1997; Han, 2000).
