Edible films can reduce antimicrobial diffusion into the product
since the essential oil forms part of the chemical structure of the
film and interacts with the polymer and the plasticizer. Antimicrobial
release from the edible film depends on many factors, including electrostatic
interactions between the antimicrobial agent and the polymer
chains, osmosis, structural changes induced by the presence of
antimicrobial, and environmental conditions. Compared with direct
application, smaller amounts of antimicrobial agents would be needed
when edible films are used in order to achieve a specific shelf life
due to a gradual release on food surfaces (Ponce et al., 2008; Sebti
et al., 2005).