ABSTRACT

Abstract: The properties and applications of polysaccharide biopolymers have been studied extensively for edible lms and coatings application in food. This chapter reviews the development of edible lms and coatings with anti-microbial and anti-fogging activities. Polysaccharide-based edible lms and coatings with or without the addition of anti-microbial compounds were successfully developed and applied in different foodstuff such as meat, sh, cheese, fruit and vegetables. The commonly anti-microbials used are essential oils, plant extracts, organic acids and salts and other anti-microbial compounds. It is interesting to underline that chitosan, which shows a broad anti-microbial spectrum, can be used as a coating biopolymer than anti-microbial agent. The results obtained demonstrate that the coated foods showed better sensory acceptability and a longer shelf life compared with uncoated samples. However, the

literature lacks the application of polysaccharides for anti-fogging coating of food. These results encourage the research and development in this eld because it represents an environmental safety and healthy emergent preservation strategies to prolong the shelf life of food.