Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications

Abstract

Packaging materials are essential for preserving food quality and extending shelf life during storage and distribution. With increasing concerns about the environmental and health impacts of conventional nonbiodegradable plastics, the food industry is shifting toward sustainable alternatives. Edible packaging has emerged as a promising solution, combining environmental benefits with the potential to reduce food waste and maintain freshness. This review examines edible packaging materials, including composite films and protein-, lipid-, and polysaccharide-based systems, focusing on key properties such as edibility, mechanical strength, barrier performance, and carrier functionalities. We discuss manufacturing techniques, covering wet processing (e.g., casting) and dry processing (e.g., extrusion, blow molding, and injection molding), as well as emerging methods like nanotechnology, electrospinning, and advanced packaging technologies (active, smart, and intelligent systems). Additionally, we highlight industrial applications across food sectors, including dairy, meat, poultry, seafood, confections, fruits, and vegetables. By consolidating recent advances in materials, production methods, and real-world applications, this review provides valuable insights into the potential of edible packaging as a sustainable alternative to traditional plastics.