“…By keeping in mind that food spoilage is influenced by oxygen, water content, temperature, relative humidity, and pH [ 176 ], the physicochemical and mechanical properties of the films should efficiently control such storage conditions, and as a consequence, maintain the physical and sensory characteristics together with the protection against microbiological pathogens and increase foods’ shelf-life [ 177 ]. This becomes more important in perishable natural foods (e.g., fruits and vegetables), which continue to metabolize and breathe after harvest, which means they consume oxygen to produce carbon dioxide, ethylene, and water (in different proportions), which causes the product ripening and later its decomposition [ 178 ], whereas the decomposition in perishable foods of animal origin (e.g., meat and seafood) begins immediately after death because they are highly susceptible to microbial attack by Staphylococcus aureus , Listeria monocytogenes , and Salmonella [ 179 ]. For this reason, the application of edible films and coatings is mostly directed towards highly perishable products to preserve their quality (e.g., taste, texture, and appearance) for a longer time.…”