Edible films and coatings for sustainable food packaging: a critical review of materials, functional performance, sustainability, and industrial translation

Abstract

Edible films and coatings (EFCs) are promising alternatives to conventional petrochemical food packaging due to their biodegradability and potential to extend food shelf life (SL). However, successful commercialization requires balancing mechanical strength, barrier performance, food safety, sensory acceptability, cost, and environmental sustainability. This comparative literature review analyzes polysaccharide, protein, lipid, composite, and multilayer EFCs, emphasizing structure–property–performance relationships, formulation strategies, processing technologies, and multifunctional additives. This study was conducted using Scopus, Web of Science, PubMed, and ScienceDirect, covering representative publications between 2021 and June 2026. The review examines fabrication methods; active and IP; nano-enhanced edible films; encapsulation and controlled-release systems; and the influence of formulation, plasticizer content, relative humidity (RH), temperature, film thickness, and food matrix composition on performance. It also compares laboratory-scale findings with practical food applications and distinguishes edible, bio-based, biodegradable, compostable, and sustainable packaging within an LCA framework. Furthermore, migration, toxicological, and allergenicity concerns, regulatory requirements, and commercial manufacturing challenges are critically discussed. The review concludes that composite and multilayer EFCs offer superior multifunctional performance, but their industrial success depends on optimized formulations, standardized characterization, regulatory compliance, economic feasibility, and comprehensive life-cycle assessment.