Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Table 2

The main components of edible films and coatings (adapted from Espitia et al. [75]).

Components		Characteristics
Hydrocolloids	Proteins, such as casein, gelatin, wheat gluten, corn protein, soy, and whey	High permeability to water vapor, barrier to oxygen and carbon dioxide, mechanical strength, can be soluble or insoluble in water
	Polysaccharides, such as starch, alginate, pectin, cellulose derivatives, chitosan, dextrin, carrageenan, and acacia
Lipids	Waxes, fatty acids, acetylated monoglycerides, sucrose fatty acid esters, and shellac	High oxygen permeability, water vapor barrier, provide gloss, low structural strength, and durability
Mixtures	EF of casein and acetylated monoglycerides	Combination of hydrocolloid and lipid properties