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. Biopolymers in EFCs, when combined with plasticizers and other additives, alter the film and coatings physical and functional characteristics. The film-forming processes involve intermolecular forces like covalent bonding (disulphide bonds and cross-linking) along with electrostatic, hydrophobic, and ionic interactions. EFC are produced through methods like spraying, dipping, extrusion etc. Integrating polysaccharide, protein, and lipid ingredients into the film and coating matrix improves the quality of minimally processed or fresh-cut foods, helping to reduce post-harvest losses of perishable items. Broader adoption of EFCs by consumers and the food industry would enhance food quality and bring social and environmental benefits. This research compiles extensive information on EFC-forming materials-such as gums, nanoparticles, and horticultural residues-demonstrating their effectiveness, regulatory considerations, and protective qualities across various food types.