**Arantzazu Valdés, Nuria Burgos, Alfonso Jiménez and María Carmen Garrigós \***

Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, Campus San Vicente, 03690 San Vicente del Raspeig (Alicante), Spain; arancha.valdes@ua.es (A.V.); nuria.burgos@ua.es (N.B.); alfjimenez@ua.es (A.J.)

**\*** Author to whom correspondence should be addressed; mc.garrigos@ua.es; Tel.: +34-96-590-1242; Fax: +34-96-590-3697.

Academic Editor: Stefano Farris

Received: 30 September 2015; Accepted: 11 November 2015; Published: 16 November 2015

**Abstract:** The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

**Keywords:** pectin; edible films; biopolymer coatings; fruits; vegetables; agricultural wastes; revalorisation
