The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications

Abstract

Edible coatings and films are gaining the attention of researchers, consumers, and the food industry as a sustainable alternative to conventional plastic packaging. This review provides an overview of recent advances in their development, with a particular focus on new natural sources of biomaterials (e.g., proteins and polysaccharides) and natural additives (antioxidants and antimicrobials). Special attention is given to high-technology preparation methods, including electrohydrodynamic atomization (EHDA), as well as controlled release systems for bioactive compounds designed to preserve foodstuffs and extended their shelf life. The application of edible coatings as carriers of nutrients (vitamins) and bioactives (probiotics and polyphenols) to improve the nutritional value and support th