Plant-based edible films and coatings for food-packaging applications: recent advances, applications, and trends

Abstract

Recent research has focused on using plant-based polysaccharides, proteins, and lipids to create functional films and coatings with desirable properties. Adding bioactive compounds and antimicrobial agents as well as employing nanotechnological approaches has improved the functional properties of plant-based materials, extending their shelf life and preserving food quality. This review explores the various applications of plant-based materials as coatings for fresh produce, meat, dairy, and bakery products, thus offering sustainable packaging solutions. Researchers have studied polysaccharides derived from fruits, roots, and traditional crops to make edible films and coatings. They have found that whole grains and legume flours with a high starch content can be used to create such films. Bio-based polymers and modern manufacturing methods are appealing for creating innovative food-packaging solutions. This paper explores novel film-forming materials with an aim to reduce food waste in the fruit and vegetable industry by promoting the use of edible films and coatings. It also discusses the challenges and opportunities associated with scaling up production and consumer acceptance. This review outlines future trends and research directions, emphasizing the potential for innovation in designing edible film and coating polymers, processing techniques, and interdisciplinary collaborations to advance the development of plant-based edible films and coatings for a sustainable food-packaging industry.