Global food loss—approximately one-third of all production—demands innovative preservation technologies. Cyclodextrin (CD)-enhanced edible coatings offer a promising sustainable solution combining biodegradability, food-grade safety, and multifunctional preservation capabilities. This review systematically examines CD inclusion complex technology in edible coatings for fruits and vegetables, analyzing how different CD types (α-, β-, γ-CD and modified derivatives) affect encapsulation efficiency, release kinetics, and preservation efficacy. We elucidate how CD incorporation modifies physicochemical properties of coating matrices—including chitosan, alginate, starch, gelatin, and zein—through hydrogen bonding and polymer network interactions that influence thermal, mechanical, rheological, and barrier characteristics. Quantitative synthesis across 40+ studies reveals encapsulation efficiencies of 53–99%, controlled release extending from hours to 35 days, and preservation outcomes achieving 75–200% shelf life extension, 25–60% weight loss reduction, and >90% microbial inhibition in optimized systems. The review critically evaluates structure-property-function relationships, identifies contradictions in mechanical property effects, and assesses regulatory frameworks and scale-up challenges. Key knowledge gaps—including standardized protocols, life cycle assessments, and consumer acceptance studies—are identified, and future research directions emphasizing CD-based metal-organic frameworks and smart responsive coatings are proposed. CD-enhanced edible coatings represent a significant opportunity to reduce food waste while contributing to global food security.
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