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Hydrocolloids are well-known macromolecules (often water sensitive biopolymers) involved in the modification of food textural properties as thickeners, gels or glazing agents. The networking of most of the proteins and carbohydrates creates film-forming properties, enabling them to be used in edible or active packaging applications. In recent years, active packaging was developed to extend food shelf-life by increasing the positive effect of coatings; more activity can be provided to edible coatings by adding active compounds such as flavours, antibacterials or nutraceuticals. Active compounds can be incorporated directly in the edible polymer matrix, or encapsulated to better protect their activity and properties or control their release in foods. For sustainable and ecological reasons, the interest of the industry for renewable, bio-sourced and biodegradable polymers for packaging is rising significantly.

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