Algae as an additive to improve the functional and mechanical properties of protein and polysaccharide-based films and coatings. A review of recent studies

The development of active edible films for food packaging applications represents one of the current and future trends in the food industry. Nevertheless, the poor mechanical and barrier properties of these materials is one of the challenges that must be faced towards their industrial scale production. In this sense, algae, besides being a source of polysaccharides of known use in the food industry, are also a source of bioactive compounds of interest. The aim of the present review is to describe the most recent advances in the development of edible films and coatings with added bioactive algal molecules for food-related applications. Key parameters such as type of solvent, extraction technique, biomass treatment and type of algae are discussed. Moreover, the effects of the algal additive on the functional and mechanical properties of the obtained materials are reviewed. Finally, some real case scenarios of packaging for fresh fish, meat or vegetables have been compared.