The food packaging market is experiencing dynamic growth, driven by the emphasis on sustainable development and emerging technological innovations. Packaging must not only be ecological but also modern and attractive to consumers. Edible, soluble films are made from natural materials such as animal or plant proteins, polysaccharides and lipids. Freeze-dried products are characterized by high hygroscopicity and a delicate structure. The use of edible films for packaging freeze-dried bars can be an interesting alternative to plastic packaging.

The aim of this study was to investigate the changes in selected physical properties of freeze-dried carrot snacks packed in edible films based on pork gelatin at concentrations of 8%, during storage at temperatures of 4°C and 20°C. For freeze-dried snacks after storage for 3 and 6 months in different temperatures, selected physical properties based on microscopic analysis, porosity, mechanical properties, and water activity were investigated.

The obtained results allowed us to state that the use of food films does not protect the product from adverse changes in physical properties and that the temperature and storage time affect the quality of freeze-dried carrot snacks. With the extension of storage time, water activity increased, porosity decreased, and the structure and mechanical properties weakened. The storage temperature of 20°C and the time of 3 months are the most beneficial for samples covered with film with a concentration of 8% gelatin.