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An extensive scientific research about the use of synthetic antioxidants like BHT, BHA, poliphenols, thioesters and organophosphate in food packaging exists. However, there is a current trend of utilization of natural antioxidants instead of synthetic antioxidants, due to adverse physiological effects that some synthetic antioxidants may exhibit. Therefore, new studies evaluating the the effect of application of tocopherols~\cite{Marcos2014}, carotenoids, essential oils~\cite{Ramos2014}, phenolic compounds, curcuminoids~\cite{Bittencourt2014}, vitamin C found in fruit extracts, flowers~\cite{Samsudin2014}, seaweeds~\cite{Cian2014}, leaves, roots~\cite{Tongnuanchan2013} and residues of food industry~ \cite{Ferreira2014}, in fish~\cite{BarbosaPereira2014}, meat~\cite{Contini2014}, beverages and cereals have been developed.  Apesar da grande quantidade de trabalhos científicos que estão sendo produzidos nos últimos anos, sobre o desenvolvimento de filmes antioxidantes, \cite{Cooksey_2010} afirma que much of the work on active packaging has remained at the research stage but some have been commercialized. Dentre as embalagens ativas com antioxidante comercializadas, destacam-se as embalagens onde an independent device such as a sachet with oxygen scavenger is added. The most common oxygen scavenger are iron or ferrous oxide fine powders, although other compounds can be used \cite{G_mez_Estaca_2014}. Portanto ainda se faz necessário mais pesquisas com filmes antioxidants antioxidantes  para que estes possam ser inseridos no mercado.