Journal of Advances in Food Science & Technology

Bioactive edible films and coatings serve as innovative solutions for food preservation and enhancement, offering a sustainable alternative to conventional plastic packaging. These eco-friendly packaging options are derived from natural polymers like polysaccharides and proteins, and often include antimicrobial and antioxidant agents such as plant-derived compounds like polyphenols, flavonoids, and essential oils, which provide additional benefits, including enhanced nutritional value, inhibit microbial growth, reduce oxidative spoilage, antibacterial properties derived from plant extracts to extend shelf life and increase food safety. Studies focus on the methods of preparation, functional characteristics, and applications of these films, assessing aspects like mechanical robustness, barrier qualities, and ability to transport and liberate active substances. The inclusion of antioxidants, which can prolong the shelf life by reducing oxidative damage, has gathered considerable interest. This study explores the role of antioxidants in bioactive edible films, highlighting their sources, mechanisms of action, and effects on the film’s mechanical strength, barrier properties, and biodegradability. This review encompasses several aspects related to the challenges and opportunities associated with incorporating antioxidants into bioactive edible films, discussing several issues related to its stability, characteristics, and regulatory considerations. It proposes future research directions, emphasizing the potential for developing multifunctional bio edible films and these advancements could significantly boost the practical application of bioactive edible films in commercial food packaging and preservation systems.