Oxygen and aroma barrier properties of edible films: A review

Interest in maintaining food quality while reducing packaging waste has encouraged the exploration of the oxygen and aroma transport properties of edible films. This review article introduces the theoretical basis for oxygen and aroma barrier property determination and presents a brief historical perspective of the development of barrier polymers. The effects of structure and composition on mass transport in edible films are examined and compared with those of the more thoroughly investigated synthetic polymers. A survey of edible film oxygen and aroma barrier research is presented; areas requiring additional investigation are suggested, for applications as well as basic research. The potential of edible films and coatings to provide excellent aroma retention and superior oxygen barrier properties makes this quite a promising area of research for both food and packaging scientists.