Characterization Techniques for Optical, Structural, Morphological and Biodegradation Properties of Food Films

Abstract

The development of edible films suitable for containing, protecting and/or preserving food requires a detailed analysis of their properties. The objective of this review article was to address the main analytical methods used to characterize edible films in their optical, structural, morphological and biodegradation properties. It addresses how these techniques contribute to the development of edible films with suitable characteristics according to the specific conditions required by the food. Key methods such as UV-Vis spectrophotometry, colorimetry, optical microscopy, Raman spectroscopy, infrared spectroscopy and scanning electron microscopy are discussed, showing their role in the evaluation of film properties such as transparency, chemical structure, surface morphology and biodegradability. The findings provided by these characterization techniques are essential for progress in the development of sustainable food packaging that enhances food safety, improves shelf life, and reduces environmental impact.