In most fresh or processed products, microbial contamination is found mainly on the surface. Therefore, EC based polysaccharides are applied and formed directly on the surface of food products and can be added with a paintbrush or by spraying, dipping, or fluidizing.
Moreover, active ingredients, such as antimicrobials or bioactive compounds (essential oils), can be incorporated into ECs to form EACs to more efficiently protect food surfaces and increase product quality and shelf life .
According to the European Regulations, ECs supporting antimicrobials can be considered as active materials. EACs are intended to extend the shelf life or to maintain or improve the condition of packaged food.
These materials should not endanger human health, bring about an unacceptable change in the composition of the food and not bring about deterioration in the sensorial characteristics.