Polysaccharide-based coatings including carrageenan have good gas barrier properties (Pavlath and Orts, 2009). Even though they exhibit high water vapour permeability compared to commer-cial plastic materials, these coatings are able to retard moisture loss from food products by acting as a sacrificing agent (Kester and Fennema, 1986; Vargas et al., 2008). Carrageenan is derived