Today, the approach of using biodegradable food coatings and films is developing because, in addition to maintaining and improving the chemical, organoleptic, and physical properties of food (Bykov et al., 2017;Kocira et al., 2021), the result of biological decomposition of these types of packaging are non-toxic compounds such as water, carbon dioxide, and mineral compounds (Siracusa et al., 2008).
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