DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0308

USE OF EDIBLE FILMS AND COATINGS IN FOOD PRESERVATION: AN OVERVIEW

Esteban Pérez1, Esther Sanjuán1, José Raduán2, António Raposo3, Conrado Carrascosa1
1 Department of Animal Pathology, Animal Production, and Food Science and Technology, Faculty of Veterinary, University of Las Palmas de Gran Canaria, 35413, Arucas, Las Palmas de Gran Canaria, Spain
2 Department of Morphology, Faculty of Veterinary, University of Las Palmas de Gran Canaria, 35413, Arucas, Las Palmas de Gran Canaria, Spain
3 CBIOS (Research Center for Biosciences and Health Technologies), ECTS (School of Health Sciences and Technologies), Lusófona University, Campo Grande 376, 1749-024 Lisboa, Portugal


Edible films and coatings have emerged as a sustainable alternative to conventional synthetic packaging, addressing both environmental and health concerns. This review explores their definitions, recent advancements, and functional properties, focusing on their composition and applications in the food industry. Derived from renewable biopolymers such as polysaccharides, proteins, and lipids, these materials are biodegradable and enhance food preservation by incorporating active agents like antioxidants and antimicrobials. Applications span various sectors, including fresh produce, meat, seafood, and bakery products, improving shelf life, quality, and safety while minimizing synthetic waste. Despite challenges like scalability and cost, innovations such as composite films and nanomaterial incorporation offer promising directions for future development. This review emphasizes the potential of edible films and coatings to transform sustainable food packaging and improve food quality, aligning with global priorities for environmental sustainability and consumer health.

Keywords: edible films, food packaging, food preservation, sustainability

pages: 308-315, online: 2026



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