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\section{Antioxidant Carbohydrate films}  Currently many studies have been carried out with the aim of evaluate the antioxidant capacity of films, targeting targeting\cite{Wang_2014}  their use as active packaging, for the reason that the incorporation of antioxidant extracts in films can improve the shelf life of products and decreases oxidation in food rich in unsaturated fatty acids. 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.