Abstract
AbstractPackaging is important to preserve food quality. It is a barrier to water vapor, gas, aroma, and solute migration between the food and the environment. With the recent increase in ecological consciousness, research has turned toward finding biodegradable materials. The different kinds of biopackaging are discussed with special focus on edible films. The aim of this review is to focus on the influence of lipids used in edible films, mainly for their efficiency as water‐vapor barriers. The structure, degree of saturation, chainlength, physical state, shape and dimension of crystals, and distribution of lipids into the film influence the functional properties of the film. In general, the performance of edible films is lower than that of synthetic films, but their main advantage is to be easily, fully, and rapidly biodegradable.
Published Version
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