Edible films and coatings, its chemical crosslinking, starch-protein interaction and application in food system: A systematic review.

Food waste is a significant issue for food packaging companies, with extending the shelf life of perishable items a primary goal of modern preservation technology. Edible films and coatings (EFC) offer a promising, sustainable solution to this challenge, drawing attention for their effectiveness in reducing waste by prolonging food shelf life. These coatings and films incorporates binding agents (food-grade), solvents, and additives (plasticizers, surfactants, cross-linkers, antimicrobial agents, nanoparticles, and fruit or vegetable residues) to modify EFC properties.