Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry

Abstract

Packaging reduction, particularly in terms of single-use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced bio-based food packaging technologies are essential for extending the lifespan of perishable food products, while maintaining their nutritional value and ensuring food safety and security. This review provides a comprehensive overview of published articles, highlighting the innovations in edible packaging films, coatings, and antimicrobial agents for applications in the food industry, intending to help scientists, companies, and consumers make informed decisions. The advantages and challenges with polysaccharide, protein, and lipid-based edible packaging materials are discussed. A detailed description of various food-safe antimicrobial agents, along with their antimicrobial mechanisms, incorporation techniques, and regulations, is provided. By leveraging natural bioactive compounds, antimicrobial edible packaging provides significant advantages over chemical-based antimicrobial agents. Additionally, encapsulation techniques help control release and enhance the stability and effectiveness of antimicrobial agents, thereby prolonging the shelf life of perishable food products. On the basis of recent advancements, rapid growth in antimicrobial edible food packaging can be anticipated. Further, the review focuses on the importance of safety and regulatory aspects related to nanoparticle (NP) migration and appropriate labeling on antimicrobial edible packaging along with key challenges highlighting cost, consumer acceptance, and large-scale production. Finally, it highlights the potential of utilizing food-grade antimicrobial agents with edible polymers for the sustainable preservation of perishable food products.