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New strategies have being developed in the food production and processing industry to ensure longer shelf life in the products and to satisfy the increasing demand of consumers for safe foods. The shelf life of the products is reduced because many processed foods are subjected to surface contamination after the process. T he food industry has focused on studies on edible films and coatings that could potentially fulfill the packaging function. The number of research focusing on the use of edible films and coatings as a packaging material increases due to the potential to increase food quality, food safety, and shelf life of these systems. The functionality of edible films and coatings depends on the nature and structure of film materials. The choice of film-forming agent or active ingredient should be made considering the structure of the food product, the procedures to be applied, and the purpose of usage. Therefore, the desired properties in the product can be obtained by composite films consisting of hydrocolloids and combinations of lipids. These systems can be used as carriers for a wide range of food additives, such as antioxidants, vitamins, colorants, as well as being a barrier against mass diffusion. Addition of these additives to the structures can eliminate the other deterioration factors, especially microbial deterioration, and can ensure the safe storage of foods for a longer period. In this review, the use of a variety of protein, polysaccharide, and lipid based edible films and coatings to develop a variety of food additives included or potentially incorporated into these films has been discussed.

Gıda Katkı Maddelerinin Yenilebilir Film ve Kaplamalar Kullanılarak Taşınmasının Günümüzde ve Gelecekteki Uygulama Potansiyeli