Fortunately we are working on the subject but not on edible one. We have developed biodegradable nanopackaging and antimicrobial packaging using various essential oils.

Have you considered using chitin or chitosan?

Thanks for your answers.

I want to use the best one and I want to control the transfer rate of antimicrobial and antioxidant material from film to food.

Thanks a lot for you

It depends on the food to be coated. Several studies have conducted on the use of chitosan-, protein- , wax/oil-based and composite edible films. Each film composition have varying effects on food.

Many biopolymers can be used to make active films (antimicrobial or antioxidant). The choice of a biopolymer depends on active agents to be added to film matrix (compatibility). you can test starch, chitosan, alginate, caseinate, cellulosic derivates

I also recommend films of chitosan or pectin containing liposome encapsulated antimicrobials or antioxidants.

I suggest you to use chitosan as natural antimicrobial and inexpensive material. Please see attached file.Article Development and properties of new chitosan-based films plast...

You can use films based on WPI, caseinate or starch containing essential oil as a natural antimicrobial and antioxidant agent.

You can use starch, chitosan, alginate, caseinate, cellulos derivates