Proteins: A biodegradable biopolymer for edible films and coating

Proteins, as natural biopolymers, are becoming very popular in the field of the development of biodegradable EF(edible films) and coatings, especially in the food industry. Increasing environmental concerns over plastic waste, protein-based materials present a suitable alternative for food packaging and preservation. Our review explores the properties, sources, applications, and benefits of protein-based films, including whey, soy, gelatin, corn, and casein proteins. These proteins exhibit excellent film-forming abilities, providing barriers to moisture, oxygen, and also enhances the shelf life in turn the quality of food products. Protein films are not only edible, but reduce food waste and offer potential nutritional benefits. Protein-based films face challenges such as water sensitivity, limited mechanical strength, and higher production costs compared to synthetic polymers despite having so many advantages. The current research aims to address these limitations by incorporating crosslinking agents, blending with other biopolymers, and adding bioactive compounds for enhanced functionality. Overall, protein-based biodegradable films and coatings represent an innovative promising solution to the ever increasing demand for sustainable packaging alternatives, though further advancements are needed for broader adoption.