Edible films and coatings for food packaging applications: a review

Food preservation technologies are currently facing challenges in prolonging the shelf life of perishable food products. The uses of edible films and coatings developed from food biopolymers have advanced significantly during the last few years. Edible packaging is consumable and made from food-grade biopolymers, including lipids, proteins, and polysaccharides from plants, animals, and marine life or food processing by-products. Here we review natural polymer and bioactive compounds integrated into edible films and coatings, and their effects on food quality attributes. We present preparation techniques for edible films and coatings, and properties such as antimicrobial, antioxidant, physical, and sensory. Recent trends on film composition, nanotechnology in edible films, and safety concerns are reviewed.

Automated summary

Food preservation technologies are facing challenges in prolonging shelf life, with edible packaging made from biopolymers showing significant advancements. Edible films and coatings from natural polymers and bioactive compounds have diverse properties, including antimicrobial, antioxidant, and sensory attributes. Recent trends include film composition, nanotechnology, and safety concerns.