Biofilms

A thin film formed by natural substances, usually applied to fruits, vegetables, or other foods, to protect against moisture loss, the action of microorganisms, and oxidation. Biofilms act as a physical and biological barrier, extending the shelf life of products and preserving their quality during storage and marketing. They can be composed of materials such as starches, proteins, vegetable waxes, or polysaccharides and are considered a sustainable alternative to conventional plastic packaging.