Thanks to the above-mentioned biological activities of carotenoids,
both astaxanthin and lycopene from shrimp and tomato waste are
very good candidates to be included in the formulation of edible
films. The inclusion of co-products rich in astaxanthin obtained
from shrimp cephalothorax and cuticle waste in edible films made
of chitosan has been shown to enhance the intrinsic antimicrobial
properties of chitosan films, also conferring antioxidant properties,
thus showing promising results for the development of edible
coatings and films for food packaging applications