Since the color of edible films can be affected by various
physical parameters such as thickness, microstructure, and
surface concentration (film mass per unit of coated surface
area), the design of edible films must be approached from
an engineering perspective, selecting parameters of design
to optimize the technology. The objective of this research is
to select a surface concentration that would allow a design
of edible films formulated with calcium alginate without
affecting the colorimetric properties of the coated surface.