Improvement of innovative biopolymers obtained from agricultural sources or food-waste products is one of the leading technologies to preserve quality, freshness and safety of food materials. The use of biopolymers in the packaging applications and their film forming ability reveal the idea of edible films which are also environment friendly. Starch, cellulose derivatives, chitosan/chitin, gums, and animal or plant-based proteins can be accepted as an option to obtain edible films for extending the shelf life of the foods. Film forming proteins provide mechanical stability and can be obtained from animals (casein, whey, gelatin, egg albumin) or plant sources (corn, wheat, rice). Flexibility of the protein network can be enhanced with plasticizers, additionally water permeability can be altered by the addition of oils or beeswax which are hydrophobic materials. Essential oils, in the concentration range of 0.05–0.1%, have demonstrated activity against pathogens. Whey protein isolate of 96% protein ratio (at 8% (w/v)), glycerol, lemon and bergamot essential oils were used for film preparation. Optimum concentrations of constituents of edible film were determined with response surface methodology as 39.2% for glycerol and 4.5% for essential oil. Essential oil concentration is higher than the value which was determined after MIC determination so this amount is effective against S. aureus and E. coli.

从农业来源或食品废物中获得的创新型生物聚合物的改良是保持食品原料质量，新鲜度和安全性的领先技术之一。在包装应用中使用生物聚合物及其成膜能力揭示了可食用薄膜的思想，该薄膜也是环境友好的。淀粉，纤维素衍生物，壳聚糖/几丁质，口香糖以及动植物类蛋白质可以被接受，作为获得可食用薄膜以延长食品保质期的选择。成膜蛋白具有机械稳定性，可以从动物（酪蛋白，乳清，明胶，蛋清）或植物（玉米，小麦，大米）中获得。增塑剂可增强蛋白质网络的灵活性，另外，水的渗透性可通过添加疏水性材料油或蜂蜡来改变。精油的浓度范围为0.05–0.1％，已证明对病原体具有活性。膜比例为96％的乳清蛋白分离物（8％（w / v）），甘油，柠檬和佛手柑精油。用响应面法确定了可食用膜成分的最佳浓度，甘油为39.2％，精油为4.5％。精油浓度高于MIC测定后确定的值，因此该量可有效防止 柠檬和佛手柑精油用于薄膜制备。用响应面法确定了可食用膜成分的最佳浓度，甘油为39.2％，精油为4.5％。精油浓度高于MIC测定后确定的值，因此该量可有效防止 柠檬和佛手柑精油用于薄膜制备。用响应面法确定了可食用膜成分的最佳浓度，甘油为39.2％，精油为4.5％。精油浓度高于MIC测定后确定的值，因此该量可有效防止金黄色葡萄球菌和大肠杆菌。