“…There are several categories of antimicrobials that can be potentially incorporated into edible films and coatings, including organic acids (acetic, benzoic, lactic, propionic, sorbic), fatty acid esters (glyceryl monolaurate), polypeptides (lysozyme, peroxidase, lactoferrin, nisin), plant essential oils (cinnamon, oregano, lemongrass), nitrites and sulphites, among others (Franssen & Krochta, 2003). Active function of the edible film and coating system protects food products from oxidation and microbial spoilage, resulting in quality improvement (organoleptic preference and the visual perception of quality) and enhanced safety Lee et al, 2012).…”