Edible carrier functions

Edible films and coatings can be carriers of antioxidants (phenolic compounds such as butylated lydroxyanisole, propyl gallate, butylated hydroxytolene, tocopherol, citric acid, ascorbic acid, or natural compounds from heib extract) and antimicrobials (oiganic acids and their salts such as benzoic acid, soibic acid, propionic acid, chitosan, plant essential oil extracts, and so on.) to enhance their functional properties as active packagings (Janjarasskul and Krochta, 2010). Moreover, they can be carriers of nutrients, flavors, and colors to improve food nutritional and sensoiy quality. 

Chapter 30 - Moisture, oxygen, carbon dioxide, lipid, flavor and/or aroma transfer between food components or between foods and their surrounding environment can provoke deterioration of food texture, flavour, color, aroma or nutritional values which results in food quality loss. Regulating the mass transfer in food systems by edible films and coatings can increase food-product shelf life and food quality. Besides their barrier properties, edible films and coatings can act as carriers for functional food additives, antioxidants, antimicrobial... 

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