**Marina Ramos \*, Arantzazu Valdés, Ana Beltrán and María Carmen Garrigós**

Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, San Vicente del Raspeig, 03690 Alicante, Spain; arancha.valdes@ua.es (A.V.); ana.beltran@ua.es (A.B.); mc.garrigos@ua.es (M.C.G.)

**\*** Correspondence: marina.ramos@ua.es; Tel.: +34-965-903-400 (ext. 3117); Fax: +34-965-903-697

Academic Editor: Jari Vartiainen

Received: 31 July 2016; Accepted: 20 September 2016; Published: 28 September 2016

**Abstract:** This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

**Keywords:** edible films; food coatings; food preservation; biopolymers; antioxidant and antimicrobial agents
