https://orcid.org/0000-0002-4013-034X
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ABSTRACT
Recently, the interest of edible films formulated with new ingredients, which allow improving its properties has increased. An interesting option is mucilage, which contains water-soluble polysaccharides and proteins, which may help film formation. According to recent investigations, mucilage-based films may be used in foods to extend shelf-life. The aim of this article is to provide information about mucilage-based films, mechanical and barrier properties as well as food applications. In addition, it will present general information about elaboration films, main materials used to produce films and coatings, as well as the production methods.
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Acknowledgments
Author A.S. López-Díaz acknowledges to CONACyT for financial support for her postdoctoral stay.
Disclosure statement
No potential conflict of interest was reported by the author(s).