Edible films and coatings of particular characteristics can be
produced from different sources including polysaccharides, proteins
and lipids (Sayanjali, Ghanbarzadeh, & Ghiassifar, 2011).
Polysaccharides have been frequently used to develop films and
coatings because of appropriate film forming properties. CMC
(E466) is a cellulose derivative of wide applications in food technology
such as thickening, stabilizing and mouthfeel improving. It
is composed of linear chains of b (1e4) glucosidic units with methyl
and carboxyl substituents (Togrol & Arsalan, 2004). The obtained
film from aqueous solutions of CMC has moderate strength; however,
has high water vapor permeability because of the inherent
hydrophilic nature. In contrast to some biopolymers such as chitosan,
CMC does not have any intrinsic antimicrobial properties. A
way to improve the moisture barrier properties of CMC togethewith developing antimicrobial characteristics would be the incorporation
of hydrophobic compounds