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Over the last few years, the tendency to use biodegradable polymers in food packaging has grown due to increased awareness regarding ecological and environmental problems and contamination of natural resources caused by nondegradable petrochemical-based polymers (Al-Tayyar et al., 2020; da Silva Filipini et al., 2020). Considering this, two types of biodegradable polymers have been investigated: edible and nonedible biopolymers. Carbohydrates and proteins or their combination with lipids are usually used for producing edible biopolymers (Noshirvani, Ghanbarzadeh, Gardrat,

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