Common packaging systems have the ability to delay the loss or adsorption of moisture between the food and the surrounding environment, but they cannot prevent the transport of moisture, fats, and other compounds inside the food package. Edible films and coatings can solve this problem. In addition, the addition of active compounds prevent spoilage of food, maintaining its quality during transportation and storage, and after decomposition, they are degraded to water, carbon dioxide, and inorganic compound in a short time without any toxic residue and environmental problems (Sobral et al., 2001). Currently, food packaging researches have mostly focused on biodegradable edible films and using of animal and vegetable protein sources (Tharanathan, 2003). The edible films made of proteins have good mechanical properties but high moisture permeability